Charming Mini Berry Pies

Indulge in the enchanting symphony of flavors with our Charming Mini Berry Pies. These delightful treats capture the essence of summer with a medley of fresh, plump berries encased in a flaky, buttery crust. Every bite is a journey through fields of strawberries, blueberries, and raspberries.

Ingredients

  • 1 cup strawberries, hulled and halved
  • 1 cup blueberries
  • 1/2 cup raspberries
  • 1/4 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon lemon zest
  • 2 premade pie crusts
  • 1 egg, beaten (for egg wash)

Instructions

  1. Gently toss the strawberries, blueberries, raspberries, sugar, cornstarch, and lemon zest in a bowl. Let the mixture macerate for 15-20 minutes.
  2. Preheat the oven to 375°F (190°C).
  3. Roll out the pie crusts and cut out circles using a round cutter. Place a spoonful of the berry mixture onto the center of each circle.
  4. Fold the edges of the circles over the berries, creating a rustic, pleated look.
  5. Brush the edges of the crust with the beaten egg to achieve a golden-brown finish when baked.
  6. Bake the mini pies on a parchment-lined baking sheet for 20-25 minutes, or until the crust is beautifully golden and the filling is bubbly.
  7. Allow the pies to cool slightly before serving. They can be enjoyed on their own or with a dollop of vanilla ice cream.

Prep time: 30 minutes

Yields: 12 mini pies

Capture the essence of summer with these Charming Mini Berry Pies. A medley of fresh berries tucked into flaky crusts, these mini pies are the perfect sweet treat for any occasion.

Nutrition information: Calories: 180 | Total Fat: 8g | Carbohydrates: 25g | Fiber: 3g | Protein: 2g

Indulge in the delightful journey these Charming Mini Berry Pies offer. With a burst of berry goodness in every bite, they encapsulate the joys of the season. Whether you’re hosting a summer soirée or simply craving a taste of sunshine, these mini pies are sure to leave a lasting impression on your taste buds.

Leave a Reply

Your email address will not be published. Required fields are marked *