Just when I thought I’ve baked berries every single way in a pastry crust, I found one more way to do it. Making mini pies in muffin tins is genius, but it wasn’t my idea.
I saw this in a magazine and I’m sorry to say, I can’t remember which one, but when I do I’ll tag them. I just used my own pie recipes, and I love this idea. There is no need for a topping crust, but you could add a little decorative dough if you wanted to. I prefer to add fresh herbs to my mini pies.
Fruit Mini Pie Recipes in Muffin Tins are the PERFECT POTLUCK and Summer Party Dessert.
Mini Pies are so convenient, make great party desserts, and perfect for a potluck, a backyard party or a picnic.
You can take your favorite pie dough recipe or use this all purpose pie crust here or my gluten free pie dough here. In case you’re new here, I have mastered gluten free baking to the point that it’s standing on its own (not just good for gluten free). I practice a lot and what you see here is gluten free, but it doesn’t have to be. You can even buy rolled out dough if you need super easy.
The thing that is nice about these is that you can use any kind of berries or cherries you have and you can make up to 24 using a full pie recipe or you can make as little as six using scraps or part of pie dough recipe and freezing the rest for later.
You can also get creative and make pies to individual taste. I made these mini cherry pies with mascarpone cheese, but I made a few with just cherries. Instead of mascarpone I could have used this buttermilk pie recipe.
In this cherry recipe, I used mascarpone cheese mixed with a little sweetener. I topped with jarred morello cherries. You can also use my regular cherry pie recipe.
This is the Muffin Pan I cannot live without
This is a demarle silicon muffin pan. It’s expensive, but you will have it the rest of your life and it works so darn well. Not all silicone pans are created equally. This browns as it needs to, yet everything slips right out. It folds easily to put away. It’s of the highest quality and worth the splurge. You will also need the perforated sheet pan to place it on. I use this pan all the time to bake all my pies on, as it makes it easier to remove from oven.
You will love it, I promise. I only recommend products I truly believe in, and this is a good purchase if you bake.
Next week, I’ll be picking my own blueberries at a farm right next door to me. It’s a yearly tradition, and if you do that too, I wrote about a lot of blueberry picking tips here.
Since blueberries are one of my favorite fruits, naturally, I’ve made more than my share of blueberry recipes.
This festive blueberry pie is also so cute. These can be made into mini pies easily.
You can any of my pie recipes and make mini pies. Most will take twenty minutes to bake. I would bake fruit pie separately from custard type pies, like my buttermilk pie.
- 1 recipe pie dough (all purpose here) (gluten free here)
- 8 cups blueberries (can use frozen, defrosted)
- 6 tablespoons sugar or swerve
- juice of one lemon
- zest of one lemon
- 4 tablespoons instant tapioca (or corn starch)
- 2 tablespoons chopped mint or lemon thyme
- 4 inch cookie cutter
- Mix zest into sugar with your fingers.
- Prepare Berries. You can toss frozen with lemon juice, zest, sugar (or swerve) and tapioca. Allow to defrost (about 15 minutes). Pour off any excess juice before putting in tins.
- Roll out pie dough. Cut 24 circles.
- Place each circle of dough into a muffin tin.
- Fill with berries.
- Bake at 400 degrees for 20 minutes.
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