Mini Mixed Berry Pie ~ Time to get your mini on for these Mixed Berry Pies. Petite and portable these are perfect for a picnic or summer BBQ.
Mini Mixed Berry Pies
This is round two of these Mini Mixed Berry Pie. The first round was a fantastic flop. This time I made sure not to overfill the wells and I added a bottom crust and changed out a full top crust for a lattice one and yay – success!
Okay, so the lattice is not perfect, but who cares because the pies are awesome! It’s not often that I scarf down my baked goods straight from the oven, but this one was an exception. I couldn’t resist the sweet smelling berries and the flaky pie crust.
A few notes:
- You can make this as one large 9-inch pie or you as minis. If you make the mini pies you will need to make two batches of the pie crust. Do not double the recipe!
- Your palate your preference – use any berry combination you prefer or whatever is in season for your area.
- The pies are not actually baked in the cupcake liners. They were placed in the liners afterward for portability.
Mini Mixed Berry Pie
Ingredients
Pie crust:
- 2 ½ cups unbleached all-purpose flour
- 3 tablespoons sugar
- 1 cup cold unsalted butter, cut into ½ inch cubes
- 6-8 tablespoons ice water
- Filling
- 3 oz. blueberries
- 3 oz. raspberries
- 3 oz. blackberries
- ¼ teaspoon of lemon zest
- 3 tablespoons flour
- 1//3 cup sugar
Instructions
Preparation: Preheat oven to 400 degrees F.
To make crust:
- Place flour, sugar and salt in a bowl and whisk to combine. Add butter, using a pastry blender or two forks, cut into the flour until mixture resembles coarse meal (or place in a food processor bowl and pulse). Add 5 tablespoons ice water and stir (or pulse until dough comes together). Dough should hold together when squeezed and released. If not, add remaining water, 1 tablespoon at time, until dough does hold when squeezed and released.
- Turn dough out onto a lightly floured work surface. Using the heel of your hand and working in small portions smear each part out in one forward motion. Gather portions and form into one ball, divide dough in half and chill for at least 2 hours.
To make filling:
- Place all ingredients in a bowl and toss to combine.
Assembly:
- Remove dough from refrigerator. Lightly cover work surface with flour and turn out dough on to it. Roll out dough to an 1/8 inch in thickness and use a 4-inch round cutter to stamp out rounds. Place rounds in muffin wells. Fill wells ¾ of the way up with filling.
- Using a scalloped pastry cutter cut 5-inch strips. Arrange strips into lattice design on top of filling, using a fork press lattice design into the sides of crust. Bake at 400 degrees F for 20 minutes or until crust starts to golden brown. Transfer pies from muffins wells to a wire rack for cooling.
It’s killing me that I don’t have an oven right now… I can’t bake a single thing!!!
Your photo is gorgeous – did you paint the teal board?! That’s almost exactly the color we’re looking for to paint our kitchen island.
[K]
These look delicious and the photography is GORGEOUS!!!
what a delicious-looking pies! love it!
I love the idea of the minis. So easy to eat and transport and to exercise portion control!
They’re so cute, the lattice top is great. And I love that mini Charlotte mold holding the berries!
I love mini-fied desserts. These look absolutely adorable, you scarfing them down hot from the oven is totally justified 🙂
Oo, those are so cute and darling. Perfect for a summer picnic, I’m sure.
I pretty much scarf down all things just out of the oven. Patience is not my virtue but if its a berry pie like this one you can’t me and I don’t blame you! 😀
Oh Naomi, these look delicious. I love anything mini, and mini berry pies are definitely my thing! 😉
seems very easy to make and great to eat 🙂
I am thrilled berries are finally plump, juicy, and affordable. This looks divine!
Gorgeous! Love it. The photo is out of this world! Now I need some pie – stat! 🙂
Love mixed berries in the summer! These mini pies are absolutely adorable and look delicious! Great recipe!
Having accidentally used a crust mix with lard in it for years (I don’t eat most meat products), I can attest to the fact that it makes a great, flaky crust hehe. So glad you stuck to this recipe and came out with a gorgeous success. I wish I could gobble it straight out of the oven too ;p
won’t you be my neighbor! lol…….these look amazing Naomi!
I agree this photo is style beautifully. I immediately want to go home and make some of these pies.
Absolutely gorgeous!!!
I love the idea of mixing berries to create a beautiful colorful top.Look absolutely gorgeous!
I made these the other day and didn’t have the ginger but it was still so good. They were sized just right, so you don’t really need utensils. We just held them in our hand and bit into them. Thank you for the great recipe!
How many pies does this recipe make?
Do these taste good if made ahead? How early could they be made?
How many pies does this make? And can I make them in my mini pie pan cause if so this recipe might be my favorite 🤩!
How many mini pies does this recipe yield? Thank you.