Introduction
If you’re in search of a delightful dessert that’s easy to make and sure to impress, look no further than these mini raspberry pies. With their crisp crusts and sweet, tangy filling, they make for a perfect treat at any occasion. Whether you’re hosting a dinner party or just want to indulge in a delicious snack, these mini pies are both charming and delicious.
Detailed Ingredients with measures
17 ready-made mini pie shells
2 cups frozen raspberries
Juice of half a lemon
½ cup granulated sugar
1 tablespoon cornstarch
Prep Time
Preparation for this recipe takes approximately 15 minutes.
Cook Time, Total Time, Yield
Cook Time: 20 to 25 minutes
Total Time: 35 to 40 minutes
Yield: 12 mini raspberry pies
These mini raspberry pies are not only quick to prepare but also a feast for the eyes and palate. Enjoy your baking!
Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) to ensure it reaches the proper temperature for baking.
Step 2: Prepare the Mini Pie Shells
Arrange 12 mini pie shells on a baking sheet. If they are frozen, allow them to thaw for about 15 minutes before proceeding.
Step 3: Make the Raspberry Filling
In a large mixing bowl, combine the frozen raspberries with the juice of half a lemon. Add in the ½ cup of granulated sugar and 1 tablespoon of cornstarch. Gently stir to ensure the raspberries are evenly coated with the sugar and cornstarch mixture.
Step 4: Fill the Pie Shells
Spoon the raspberry filling into each mini pie shell. Take care not to overfill, as the mixture may bubble over during baking.
Step 5: Bake the Pies
Place the baking sheet with the filled mini pie shells into the preheated oven. Bake for 20 to 25 minutes, or until the pie crusts turn golden brown. Once done, remove the baking sheet from the oven and let the pies cool on a wire rack.
Step 6: Prepare Additional Pie Shells
Roll out the remaining mini pie shells on a smooth surface. Flatten them gently while maintaining their shape and size for the next step.
Step 7: Cut Out Heart Shapes
Using a heart-shaped cookie cutter, cut small hearts from the flattened pie dough. This will be used as decoration for the tarts.
Step 8: Bake Heart Shapes
Arrange the heart-shaped pieces of dough on a baking sheet lined with parchment paper. Bake in the oven for approximately 10 minutes or until they are lightly golden.
Step 9: Assemble and Cool
After baking the heart-shaped pieces, place one heart on top of each cooled tart. Allow the tarts to cool completely before serving.
Notes
Tip for Even Baking
Make sure to keep an eye on the tarts towards the end of the baking time to prevent burning, as ovens may vary.
Thawing Raspberries
If you prefer, you can thaw the frozen raspberries in the microwave before mixing with the other ingredients, but make sure to drain any excess liquid.
Serving Suggestions
These tarts are delightful served with a scoop of vanilla ice cream or whipped cream for an extra treat.
Cook techniques
Preheating the Oven
Preheating the oven to the correct temperature is essential for even baking. It ensures that the crust becomes golden and crispy while the filling cooks properly.
Thawing Mini Pie Shells
Thaw frozen mini pie shells for about 15 minutes to ensure they are pliable enough to handle without cracking. This step helps in achieving a uniformly baked crust.
Mixing Ingredients
Combine the raspberries, lemon juice, sugar, and cornstarch thoroughly in a large bowl. This helps to coat the raspberries evenly and allows the cornstarch to act as a thickener during baking.
Filling the Pie Shells
When filling the mini pie shells, be careful not to overfill them. Leave a little space at the top to allow for bubbling and expansion during baking.
Baking Techniques
Bake the filled mini pie shells in a preheated oven until the crust becomes golden, typically for 20 to 25 minutes. Keep an eye on their color to prevent burning.
Shaping Pie Dough
Roll out any remaining mini pie shells gently on a smooth surface. This process helps create uniform thickness for cutting shapes while maintaining the overall size of the shell.
Using Cookie Cutters
When using a heart-shaped cookie cutter, press down firmly but gently to get distinct shapes. It’s essential to maintain the integrity of the dough as you cut out hearts.
Baking Decorative Toppings
Bake the heart-shaped pieces on parchment paper to prevent sticking and to promote an even bake. Watch them closely to achieve a light, golden color.
Assembling Tarts
Place the baked heart-shaped pieces on top of each tart after they have cooled. This adds a decorative touch while allowing for an even more appealing presentation.
FAQ
Can I use fresh raspberries instead of frozen?
Yes, you can use fresh raspberries. Just be mindful of their juiciness, as fresh fruit may require slightly less sweetening and thickening agent.
What can I substitute for cornstarch?
You can substitute cornstarch with tapioca starch or all-purpose flour, but be aware that it may slightly alter the texture of the filling.
How do I know when the mini pies are done baking?
The mini pies are done when the crust is golden brown, and you may see the filling bubbling slightly. You can also check for any color change in the filling.
How should I store leftover mini pies?
Store leftover mini pies in an airtight container in the refrigerator. They can last for about 3-4 days, but are best enjoyed fresh.
Can I freeze the assembled mini pies before baking?
Yes, you can freeze assembled mini pies. Simply wrap them well and freeze. Bake them straight from frozen, adding a few extra minutes to the baking time.
Conclusion
The raspberry mini pies offer a delightful burst of fruity flavor, making them a perfect treat for any occasion. Their simple yet elegant presentation, especially with the heart-shaped embellishments, adds a charming touch that is sure to impress. Whether served at a gathering or enjoyed as a personal indulgence, these pies are sure to be a hit.
More recipes suggestions and combination
Raspberry Lemonade Slush
Blend frozen raspberries with lemon juice, sugar, and ice for a refreshing slush that pairs beautifully with the mini pies.
Mini Berry Parfaits
Layer leftover raspberry filling with yogurt and granola in small glasses for a delightful breakfast or dessert.
Peach and Raspberry Tart
Swap out some of the raspberries for fresh peaches for a sweet and juicy combination in your mini pies.
Chocolate Drizzle
Drizzle melted chocolate over the cooled mini pies for an indulgent touch that complements the tartness of the raspberries.
Mixed Berry Compote
Combine raspberries with blueberries and strawberries for a mixed berry filling that can be used in similar pie shells for a variety of flavors.
Raspberry Sauce
Puree the raspberries with sugar and lemon juice to create a sauce that can be drizzled over ice cream or pancakes.
Fruit Crostata
Use the raspberry filling to create a rustic fruit crostata instead of mini pies, allowing for a more freeform dessert option.
