Mini Raspberry Pies
Prep Time:
45 minutes plus time for chilling
Cook Time:
30 minutes
Serves:
12
Ingredients
- 2 1/2 Cups all-purpose flour
- 2 Tablespoons sugar
- 1 Tsp. salt
- 1 1/4 Cups (2 ½ sticks) unsalted butter cut into small pieces and frozen
- 3 Tablespoons vodka, freezer cold (optional)
- 3 Tablespoons cold water (increase to 6 tablespoons if not using vodka)
- 3/4 Cup sugar
- 6 Tablespoons plus 2 teaspoons cornstarch
- 4 Packages (6 ounces each) Driscoll's Raspberries
- 1 1/2 Teaspoons vanilla extract
- zest of 1 lemon
Directions
- ADD 2 tablespoons sugar and ADD 1 teaspoon salt.
- PULSE a few times to incorporate ingredients.
- SPRINKLE 1 ¼ cups (2 ½ sticks) frozen butter pieces over flour mixture and TOSS with fingers to coat.
- PULSE 20 – 25 short pulses until no dry flour is visible and dough starts to collect in uneven clumps. Do not over mix.
- PLACE 1 cup all-purpose flour into the bowl of a food processor.
- SCRAPE DOWN sides of food processor bowl as needed to redistribute dough evenly bowl.
- ADD remaining 1 ½ cups flour.
- PULSE 5 – 6 short pulses until dough is slightly broken up. Do not over mix.
- TRANSFER dough to a large mixing bowl.
- SPRINKLE 3 tablespoons cold vodka over dough (optional).
- SPRINKLE 3 tablespoons cold water over dough (use up to 3 additional tablespoons cold water as needed if not using vodka).
- FOLD and PRESS dough using a rubber spatula until dough begins to come together.
- DIVIDE dough into 2 equal portions and FLATTEN into 4-inch disks.
- WRAP disks tightly in plastic wrap and REFRIGERATE at least 2 hours and up to over night.
- BUTTER generously the cups of a 12-count muffin pan.
- SPRINKLE flour lightly over countertop.
- PLACE 1 dough disk onto countertop and ROLL OUT to a 13-inch circle.
- CUT OUT 6 circles using a 4 ½-inch cookie cutter or a small bowl.
- PRESS each dough circle evenly into buttered muffin cups and ALLOW circles to have overhangs on top to form pie edges.
- REPEAT with second dough disk to make a total of 12 pie crusts.
- CUT decorations from remaining dough scraps such as maple leaves, lattice, acorns, etc.
- CHILL pie crusts and decorations 2 hours.
- ADJUST OVEN rack to lower third of oven and PLACE a baking sheet onto rack.
- PREHEAT oven to 425°F.
- PLACE 3/4 cup sugar into a small bowl just before baking pies.
- ADD 6 tablespoons plus 2 teaspoons cornstarch.
- WHISK until thoroughly combined and SET ASIDE sugar mixture.
- PLACE 4 packages (6 ounces each) raspberries into a medium bowl.
- SPRINKLE 1 ½ teaspoons vanilla extract over raspberries.
- SPRINKLE zest of 1 lemon over raspberries.
- TOSS gently to combine ingredients. Do not over mix.
- SPRINKLE sugar mixture over raspberry mixture and TOSS gently until sugar mixture is evenly distributed and somewhat absorbed.
- DIVIDE raspberry filling evenly between pie crusts.
- GARNISH pies with dough decorations.
- PLACE muffin pan onto hot baking sheet and COVER pies loosely with a sheet of parchment paper or aluminum foil.
- REDUCE oven temperature to 375°F and BAKE 15 minutes.
- REMOVE parchment paper and ROTATE muffin pan and CONTINUE BAKING 10 – 15 minutes longer until filling is bubbling and dough decorations are lightly browned.
- ALLOW pies to cool completely.
- RUN a thin knife around edges of pies.
- LIFT pies gently from muffin pan and SERVE immediately.
Check out our other Raspberry Pies!
