Fresh raspberry pie, made mini! These mini raspberry pies are baked in a muffin pan for single servings with a thick, buttery crust and bright raspberry filling.
If you’ve ever heard a Southerner praise a fresh raspberry pie, you might be tempted to try making one yourself. I had avoided raspberry pie for years because I worried the seeds would make the filling gritty. Once I tried it, I was happily surprised — the texture is bright and juicy, not unpleasant at all.
Years ago I made a small peach-raspberry pie and added only a few raspberries because I didn’t want to upstage the peaches. Now I’m more confident: raspberries deserve to be front and center. These mini pies are baked in a muffin pan so you can have a full pie in just a couple of bites.
This recipe makes six mini raspberry pies. I baked them three at a time in a pan because I was cautious about potential leakage. The results: only minimal oozing and a lot of raspberry flavor. I used an increased flour ratio in the filling and a slightly thicker crust to help keep the fruit juices contained.
Fresh raspberry pie in a muffin pan — steps
Begin by buttering your muffin pan very well. Be thorough so the crust releases easily when the pies are done.
Press the pie crust into the buttered muffin cups so the dough reaches the top of each cup. Make sure each cup is evenly lined with dough to form a sturdy base for the filling.
In a bowl, gently toss 12 ounces (about two small cartons) of fresh raspberries with 1/4 cup sugar and 1/4 cup all-purpose flour. Add 1/2 teaspoon almond extract and 1 teaspoon lemon juice for extra depth and brightness. Stir gently — the berries will soften and release some juice, which is fine.
Divide the raspberry filling evenly among the six crust-lined cups.
For the tops, roll out the remaining dough and cut thin strips. Lattice work can be fussy, so I recommend a relaxed approach: lay several strips across each pie, weave a few in the opposite direction without stressing about perfection, and trim the edges. Press and pinch the ends of the strips into the bottom crust to secure them.
How to lattice a fresh raspberry pie
Brush each little pie with beaten egg yolk for a glossy, golden finish. In my experience, egg yolk gives the best shine and color compared with other glazes. If you like a bit of sparkle, sprinkle coarse sugar on top before baking.
Bake the pies until the crust is golden and the filling is bubbling, usually about 20 minutes at 350°F. Let them cool in the pan for about 15 minutes, then run a knife around each edge and remove the pies to a rack to finish cooling. If you leave them in the pan too long they may stick.
I enjoyed mine warm with vanilla ice cream. They’re satisfying, portable, and perfect for sharing — or not.
Mini Raspberry Pies
How to make mini pies in a muffin pan: simple, bright, and buttery.
Ingredients
- Pie dough: 1 1/2 cups all-purpose flour, 1/2 teaspoon sugar, 1/4 teaspoon salt, 1/2 cup (8 tablespoons) unsalted butter chilled and diced, 1/4 cup ice cold water
- For the filling: butter for pan, 12 ounces fresh raspberries, 1/4 cup sugar, 1/4 cup all-purpose flour, 1/2 teaspoon almond extract, 1 teaspoon lemon juice
- 1 egg yolk, beaten (for glaze), coarse sugar for sprinkling (optional)
Instructions
- Make the pie dough: combine flour, sugar, salt, and chilled diced butter until the mixture resembles coarse crumbs. Add ice water a little at a time until the dough comes together. Form into a disk, wrap, and chill at least 2 hours.
- Remove dough from the fridge about 15 minutes before baking. Preheat oven to 350°F.
- Butter six cups of a muffin pan very well. Roll the dough and cut six 5″ circles. Press into the muffin cups so the crust reaches the top of each cup.
- Roll remaining dough scraps and cut thin strips for lattice tops. Chill the strips briefly while you make the filling.
- Gently combine raspberries, sugar, flour, almond extract, and lemon juice. The berries will break down slightly; stir until evenly coated.
- Divide the raspberry filling between the six crusts. Lay strips across each pie and loosely weave to form a simple lattice. Trim and press the ends into the bottom crust.
- Brush each pie with egg yolk and sprinkle coarse sugar on top if desired. Bake about 20 minutes, until golden brown and bubbling.
- Cool in the pan for 15 minutes, then loosen the edges and remove to a rack to cool completely.
- Serve warm or at room temperature, ideally with ice cream or a dollop of whipped cream.
Notes
Using a slightly thicker crust and adding a bit of flour to the filling helps minimize oozing. Egg yolk gives the best glossy finish for the crust. These minis are delightful warm and travel well for picnics or potlucks.
Nutrition (approximate, per serving)
Calories: 234; Total Fat: 4g; Saturated Fat: 2g; Cholesterol: 38mg; Sodium: 116mg; Carbohydrates: 44g; Fiber: 5g; Sugar: 12g; Protein: 5g.
The all-butter pie dough used here is inspired by classic recipes that emphasize cold butter and minimal handling for a flaky crust.