Description
Delicious mini raspberry pies with a flaky buttery crust that melt in your mouth.
Ingredients
Scale
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, chilled and diced
- 3 tablespoons ice water
- 2 cups fresh raspberries
- 1/2 cup sugar
- 2 tablespoons cornstarch
- 1 teaspoon lemon juice
- 1 egg (for egg wash)
Instructions
- Preheat the oven to 425°F (220°C).
- In a bowl, mix flour and salt. Cut in butter until mixture resembles crumbs.
- Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
- Roll out the dough and cut into circles. Fit into a mini muffin pan.
- In another bowl, combine raspberries, sugar, cornstarch, and lemon juice.
- Fill each crust with the raspberry mixture.
- Brush edges with beaten egg.
- Bake for 15-20 minutes or until crust is golden brown.
- Let cool before serving.
Notes
- For a sweeter pie, adjust sugar to taste.
- Serve with whipped cream for an extra treat.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg