BERRY MINI PIES
BERRY MINI PIES
Instead of making a regular pie, I thought it would be fun to make these festive little mini pies! I stuffed them with strawberries and blueberries and cut the pies into cute little stars to keep with a patriotic theme, but these are really quite versatile. You can use any shape and stuff them with any berry you’d like or even do a combo of berries! It’s up to you. I took a shortcut here and used refrigerated pie crust, but if you are against that, you can always make your own pie dough. I served my mini pies with some homemade whipped cream mixed with vanilla bean paste. These are the perfect summer dessert and you don’t need a plate or fork to eat them!
INGREDIENTS:
- 2 cups diced berries (strawberries, raspberries, blueberries)
- 3 tablespoons granulated sugar (or raw sugar)
- 2 teaspoons lemon juice
- 2 refrigerated pie crusts
- flour for dusting
- 1/4 cup milk
- raw sugar for sprinkling
- whipped cream
DIRECTIONS:
- Preheat oven to 350F. Line cookie sheet with parchment paper or a baking mat.
- Stir together the berries, sugar, and lemon juice. Set aside.
- On a lightly floured surface, unroll pie crusts and cut dough with cookie cutter (about 3-inches wide). Reroll scraps as necessary. Place half of the cut dough pieces on the cookie sheet.
- Scoop about 1 tablespoon of the filling into the middle of each piece on the cookie sheet. Then place the extra dough pieces on top of each pie. Use the back of a fork to press down around the edges of each pie to seal. Brush tops of the pies with milk. Sprinkle the tops with raw sugar. Bake for about 15 minutes or until golden. Let cool at least 10 minutes before serving. Serve with whipped cream for dipping.
More Deliciouse Recipes BERRY MINI PIES@http://eat-drink-love.com
