• Prep Time: 2 hour refrigeration time
  • Cook Time: 50-55 minutes
  • Serves: 12
Pie Crust
  • 2 1/2 Cups multi-purpose flour
  • 2 Tablespoons granulated sugar
  • 1 Tsp. sea salt, fine ground
  • 20 Tablespoons (2 1/2 sticks) butter cut into small pieces, frozen
  • 3 Tablespoons vodka, freezer cold
  • 3 Tablespoons cold water (increase to 6 tablespoons if not using vodka)
Raspberry Filling
  • 4 Packages (6 ounces each) Driscoll's Raspberries
  • 3/4 Cup granulated sugar
  • 6 Tablespoons plus 2 teaspoons cornstarch
  • 1 1/2 Teaspoons vanilla extract
  • zest of 1 lemon
Crust
  • Combine 1 cup of flour, sugar, and salt in the bowl of the food processor. Pulse a few times to incorporate. 
  • Sprinkle frozen butter pieces evenly over the flour mixture. Toss a bit with your fingers to coat pieces with the flour mixture. Pulse until no dry flour is visible and the dough starts to collect uneven clumps (about 20-25 short pulses) should look pasty.
  • Use a rubber spatula and scape bowl to redistribute dough evenly around the processor blade. Now, add remaining 1½ cups of flour and pulse until dough is just slightly broken up (about 6 short pulses).  Move the dough to a large bowl.
  • Sprinkle the cold vodka and water over the mixture. Using a rubber spatula, fold and press down until the dough comes together, the dough will be slightly tacky.
  • Divide the dough evenly into 2 balls and flatten each into 4-inch disk. Wrap each disc tightly in plastic wrap and refrigerate at least 2 hours or overnight. 
How to assemble the mini pies
  • Generously butter 1 regular size muffin tin.
  • Roll out 1 disk of dough into a 13-inch round on a floured surface.  Using a 4 ½ inch round cookie cutter (or a small bowl making sure the top rim is 4 ½ inches), cut out 6 circles. Press each one evenly (bottom and sides) into the greased muffin cups. Dough should have a little overhang on the top to form a pie edge. Repeat the process with the second disk to make a total of 12 pies. Save the dough scrapes to make any top design you would like: maple leaves, lattice, acorns.  Chill mini pies and dough design pieces at least 2 hours in the refrigerator.
  • Set a large baking sheet on a rack in the lower third of the oven; preheat oven to 425 degrees. 
Raspberry Filling
  • Just before you assemble the pie, gently place Driscolls raspberries in a medium bowl. In a separate small bowl, combine sugar and cornstarch.  In another separate small bowl, combine vanilla, and lemon zest. Add the sugar mixture and vanilla mixture to the raspberries and very gently toss with your fingers. 
  • Fill each muffin pie cup with the raspberry filling as high as you can. The filling will cook down. Top each mini pie with your favorite piecrust design. Set the muffin tin on the hot baking sheet. Reduce the oven temperature to 375 degrees. Cover pies with a sheet of parchment paper and bake for 15 minutes. Remove parchment paper and continue to bake for an additional 10-15 minutes. Rotate the muffin tin as needed for even browning.  Allow to cool completely. Run a thin knife around the edge of each pie then lift them gently from the pan. Serve immediately.
  • Check out our other Raspberry Pies
Rated 4 out of 5 by from Driscoll's Always Yum! I liked this recipe overall. They were fairly easy to make and the results were exactly as the recipe stated. The pies were delicious as every recipe from Driscoll's that I've tried has been (due to the superior flavor and freshness of their berries and the passion and committment they take to develop and deliver excellence). The only issue I had was that I felt the crust contained too much butter so that it tasted and behaved more like a cookie than a pie crust. The dough was a little more sticky as a result. It rolled out and behaved well when well chilled, but was harder to work with when soft, as it was more prone to do because I was cutting it out and working with 12 mini crusts as opposed to 1 or 2 bigger crusts. I also just preferred to have more of a pie crust taste than a cookie.
Date published: 2017-11-24
Rated 5 out of 5 by from Just Like Grandma's This has got to be the same recipe as what my grandmother used. I was a child so don't know the ingredients. But it looks and tastes the same, except we used strawberries instead of raspberries. All of us grandchildren got our own individual pie. There's nothing better for a child than to get your very own pie. Such great memories. I am so happy to now have the recipe to share with my family. Grandma would be proud if I made this for her; sure wish I could.
Date published: 2017-11-27
Rated 5 out of 5 by from Delicious Raspberry Dessert! Raspberries are one of my favorite berries but I never thought of making mini pies like these! They are decorative and easy to serve to guests instead of having to cut a pie into slices and they taste yummy. I plan on making these for Christmas and cutting out stars & snowflakes to top the pies along with sprinkling colored sugar on them. Being one size makes it easy to plan one for each guest and make a few as extras.
Date published: 2017-12-01
Rated 5 out of 5 by from flavor and variety to please everyone I made this recipe for a gathering of friends and family today. I was so pleased that the recipe holds true and cooks/bakes/preps as written, all with almost perfect result the first time. Crust to filling, raspberries were #1 for the day. All ages enjoyed that they could cut a piece of a mini or eat the whole pie. A true and simple joy for all , even the people who weren't big raspberry fans. YUM!
Date published: 2017-11-23
Rated 5 out of 5 by from Raspberry delight First, the recipe for these Mini Raspberry pies is so simple, quick. Worthy of company or by yourself. The Raspberries stand out in this recipe and if they are your favorite as they are mine you will be so satisfied. The sweet with just a bit of tart is so gratifying. And this recipe will allow you to make this often and guilt free. The freshness and is so delightful ! Try it !
Date published: 2017-11-05
Rated 5 out of 5 by from A Favorite of Mine! I love these. Raspberries are my favorite and these are just a wonderful way to bake with them. They are also the most spectacular little things to bring to a party or gift to people, everyone LOVES them! I have even used refrigerated dough when I was in a hurry to make these with, not quite as good as the home made ones, but still fabulous!
Date published: 2017-11-09
Rated 4 out of 5 by from Wonderful Crust and Delicious Pies - 4.5 stars I made this this past weekend, and my family is still raving about how good these were. It's been a few years since I've made pie crust from scratch, but when I saw the ingredients (vodka!) I had to try it. Raspberries are a family favorite, and these were absolutely delicious! I wish I had taken pictures, because these looked beautiful, too!
Date published: 2017-11-27
Rated 5 out of 5 by from Yum Great for portion control and lack of, welll self control! LOL Making fresh crust is tedious for those in a hurry but always worth the effort. This is a simple recipe ending with a great flavored crust and berry pie. You won't be disappointed. You can play with it and add a few other berries if you want and it will still be good.
Date published: 2017-11-05
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