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
  1. Combine 1 cup of flour, sugar, and salt in the bowl of the food processor. Pulse a few times to incorporate. 
  2. 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.
  3. 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.
  4. 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.
  5. 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
  1. Generously butter 1 regular size muffin tin.
  2. 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.
  3. Set a large baking sheet on a rack in the lower third of the oven; preheat oven to 425 degrees. 
Raspberry Filling
  1. 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. 
  2. 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.
  3. Check out our other Raspberry Pies