Get ready to transform your Independence Day celebration with these irresistible Mini Berry Pies that are not just a dessert, but a culinary work of art! Imagine bite-sized, golden-crusted pastries bursting with a vibrant mix of fresh summer berries, each pie telling a delicious story of American tradition. Whether you're hosting a backyard barbecue, attending a potluck, or simply craving a festive treat, these mini pies are guaranteed to make your taste buds dance with red, white, and blue delight!
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Cuisine: American
Serves: 12 mini pies
Ingredients
- 1 package refrigerated pie crusts
- 2 cups mixed berries (strawberries, blueberries, raspberries)
- 1/2 cup sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 egg (for egg wash)
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 12-cup muffin tin with non-stick cooking spray.
- Remove the refrigerated pie crusts from the package and let them sit at room temperature for 10-15 minutes to become more pliable.
- On a clean, lightly floured surface, unroll the pie crusts and use a 3-inch round cookie cutter or glass to cut out 12 circles for the bottom crusts.
- Gently press each pie crust circle into the muffin tin cups, ensuring they cover the bottom and sides evenly.
- In a medium mixing bowl, combine the mixed berries, sugar, cornstarch, and vanilla extract. Gently stir until the berries are well-coated.
- Spoon the berry mixture evenly into each pie crust, filling each about 3/4 full.
- Cut the remaining pie crust into thin strips to create lattice tops or use star-shaped cutters for a patriotic Fourth of July design.
- Create a lattice top or decorative pattern on each mini pie, pressing the edges to seal.
- In a small bowl, whisk the egg and use a pastry brush to apply an egg wash over the top crusts for a golden, shiny finish.
- Place the muffin tin in the preheated oven and bake for 22-25 minutes, or until the crusts are golden brown and the berry filling is bubbling.
- Remove from the oven and let the mini pies cool in the tin for 10 minutes.
- Carefully remove the mini pies from the tin using a small offset spatula and transfer to a wire rack to cool completely.
- Serve warm or at room temperature, optionally garnished with a sprinkle of powdered sugar or a small scoop of vanilla ice cream.
Tips
- Keep your pie crusts cold but pliable: Let refrigerated crusts sit at room temperature for 10-15 minutes before rolling to prevent cracking.
- Don't overfill the mini pies: Fill only about 3/4 full to prevent berry mixture from bubbling over.
- For a picture-perfect finish, use an egg wash to create a beautiful golden sheen on your pie crusts.
- Get creative with top crusts! Use star-shaped cutters for a patriotic design or create elegant lattice tops.
- Let pies cool slightly in the tin before removing to help them set and prevent breaking.
- For an extra touch of elegance, dust with powdered sugar or serve with a small scoop of vanilla ice cream.
- These mini pies can be made ahead and stored in an airtight container for up to 2 days, making party prep a breeze!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 2g
Fat: 9g
Saturated Fat: 3g
Cholesterol: 15mg
