Christmas Mini Fruit Pies
These charming little desserts filled with mixed berries and enveloped in a flaky crust are perfect for holiday gatherings.
Ingredients
Dough and Filling
- 1 piece pre-made pie crust Use gluten-free crust for gluten-free option.
- 2 cups mixed berries (such as strawberries, blueberries, and raspberries) Feel free to mix different types of berries.
- ½ cup sugar Can be substituted with honey or maple syrup.
- 2 tablespoons cornstarch Helps thicken the filling.
- 1 teaspoon vanilla extract Adds flavor.
- 1 piece egg For egg wash, can substitute with almond milk for vegan version.
Instructions
Preparation
- Gather all your ingredients. Wash the berries and chop any larger fruits.
- Roll out your pie crust on a clean surface.
- Use a round cutter to cut the pie crust into small circles, about 4 inches in diameter.
- In a medium bowl, combine mixed berries, sugar, cornstarch, and vanilla extract. Toss gently.
Assembly
- Place one spoonful of filling in the center of each pie crust circle.
- Fold each crust over the filling to create a pocket and pinch the edges to seal.
- Beat the egg for the egg wash and apply it to the tops of each mini pie.
Baking
- Preheat the oven to 375°F (190°C).
- Place the sealed mini fruit pies on a baking sheet lined with parchment paper.
- Bake for 20-25 minutes or until golden brown and slightly bubbling.
- Let the pies cool on a wire rack for a few minutes before serving.
Notes
Serve warm or at room temperature. For an even festive touch, sprinkle the baked pies with powdered sugar or drizzle with icing.