When I stumbled upon the idea for these Mini Raspberry Crumb Topped Pies, I could hardly contain my excitement! Picture this: a buttery, flaky crust hugging a vibrant raspberry filling, all topped with a decadent crumble that practically melts in your mouth. As someone who loves whipping up quick desserts, I was thrilled to discover that this delicious treat could be ready in just 20 minutes.
Whether you’re preparing for a cozy gathering with loved ones or simply craving a sweet snack after a long day, these mini pies are the ultimate solution. They strike the perfect balance between tartness and sweetness, offering a delightful burst of flavor that will keep you coming back for more. With their charming presentation and ease of preparation, you might just find yourself making these little gems a staple in your dessert repertoire. Let’s dive into this quick recipe and bring some homemade magic to your kitchen!
Why is this Mini Raspberry Pie recipe a must-try?
Quick Prep Time: In just 20 minutes, you can have these delightful mini pies ready to enjoy!
Deliciously Tart: The vibrant raspberry filling strikes the perfect balance, tantalizing your taste buds.
Crumbly Goodness: Topped with a decadent crumble, every bite offers a satisfying crunch that pairs beautifully with the soft crust.
Versatile Options: Feel free to customize the filling; swap raspberries for blueberries, or add a zesty twist with lime juice!
Crowd-Pleaser: Whether for gatherings or a simple snack, these mini pies are sure to impress and satisfy everyone’s sweet tooth.
Indulge yourself with this easy dessert and check out our Tips for Quick Dessert Success for more inspiration!
Mini Raspberry Pie Recipe Ingredients
For the Crust
• All-purpose flour (2 cups) – Provides structure to the crust; substitute with whole wheat flour for a healthier option.
• Kosher salt (¾ teaspoon) – Enhances flavor, allowing the sweetness to shine; sea salt can be an alternative.
• Granulated sugar (1 tablespoon) – Slightly sweetens the crust without overpowering the filling.
• Baking powder (½ teaspoon) – Helps the crust rise and adds a light texture.
• Unsalted butter (½ cup) – Key fat for a tender, flaky crust; can use margarine as a substitute.
• Whole milk (¼ cup) – Moistens the crust for a delightful texture; almond milk works for a dairy-free choice.
For the Topping
• All-purpose flour (½ cup) – Forms the crumble topping; gluten-free flour can be used as an alternative.
• Granulated sugar (¼ cup) – Adds sweetness to the crumble; brown sugar can give it a deeper flavor.
• Unsalted butter (¼ cup, melted) – Brings richness to the topping and helps it bind together; margarine is an option as well.
For the Filling
• Granulated sugar (½ cup) – Sweetens the filling; adjust based on the tartness of your raspberries.
• Cornstarch (2 tablespoons) – Thickens the filling for a perfect texture; tapioca flour can be a substitute.
• Kosher salt (¼ teaspoon) – Balances the sweetness of the filling.
• Raspberries (2½ cups, fresh or frozen) – The star of the show! Their tartness adds a vibrant flavor and color.
• Freshly squeezed lemon juice (1½ teaspoons) – Brightens the raspberry filling and elevates its flavors.
Dive into your kitchen and gather these ingredients to create the ultimate Mini Raspberry Pie recipe that is sure to impress!
How to Make Mini Raspberry Pie
Preheat your oven to 400°F and prepare a 12-cup muffin tin by lightly greasing it. This keeps the pies from sticking and helps them release easily once baked.
Mix the topping ingredients in a small bowl. Combine ½ cup of flour, ¼ cup sugar, and ¼ cup melted butter until crumbly. Chill it in the refrigerator while you prepare the crust.
Whisk the dry crust ingredients in a large bowl. Add 2 cups of flour, ¾ teaspoon salt, 1 tablespoon sugar, and ½ teaspoon baking powder. This combination forms a flavorful base for your mini pies.
Melt the ½ cup of butter and ¼ cup of milk together. Pour this mixture into the dry ingredients and stir until it becomes crumbly. This will create a lovely, flaky crust.
Shape the dough into 12 balls (about 35g each) and press them evenly into the muffin tin cavities. Keeping the dough warm helps with easier handling.
Prepare the filling by mixing ½ cup of sugar, 2 tablespoons cornstarch, and ¼ teaspoon salt in a bowl. Gently fold in the 2½ cups of raspberries and 1½ teaspoons lemon juice until evenly coated.
Spoon about 1 tablespoon of raspberry filling into each crust, then top each with a generous amount of the crumble mixture. This will give your pies a deliciously crunchy finish.
Bake for approximately 30 minutes or until the crusts are golden brown and the filling is bubbling. Keep an eye on them, as ovens can vary!
Cool the mini pies to room temperature before serving. This helps the filling to set perfectly, making each bite a delightful experience!
Optional: Serve with a scoop of vanilla ice cream for an extra indulgent touch.
Exact quantities are listed in the recipe card below.
Storage Tips for Mini Raspberry Pie Recipe
Room Temperature: Store these mini pies in an airtight container at room temperature for up to 2 days. This keeps them fresh while allowing the flavors to meld.
Fridge: If you need to keep them longer, refrigerate the mini pies in an airtight container for up to 5 days. To enjoy the crust’s crisp texture, let them come to room temperature before serving.
Freezer: For extended storage, freeze the pies in a single layer on a baking sheet until solid, then transfer them to a freezer bag. They can be frozen for up to 2 months.
Reheating: Reheat mini raspberry pies in a 350°F oven for about 10-15 minutes until warmed through. Enjoy the delightful, fresh flavors of your Mini Raspberry Pie recipe!
What to Serve with Mini Raspberry Crumb Topped Pies?
Whether you’re hosting a special gathering or treating yourself, a full meal can elevate the enjoyment of these delightful mini pies.
Vanilla Ice Cream: This creamy delight pairs perfectly, adding a smooth contrast to the tart raspberry filling, making each bite even more indulgent.
Whipped Cream: A fluffy topping provides a lightness and enhances the sweetness, balancing the flavors beautifully while inviting a whipped, airy texture.
Chocolate Drizzle: A rich chocolate sauce adds decadence to your dessert display, inviting chocolate lovers to indulge alongside the fruity tartness of the pies.
Fresh Mint Leaves: Garnishing with mint brightens the plate, offering a refreshing herbal note that complements the fruity flavors splendidly.
Lemonade: A chilled glass of lemonade cuts through the sweetness with its zesty brightness, bringing a refreshing counterpart that enhances the overall experience.
Tea or Coffee: A warm cup of chamomile tea or rich coffee can provide a cozy finish to your desserts, inviting lingering moments around the table with loved ones.
Cheese Platter: Include a selection of soft cheeses, like brie or goat cheese, which can add a savory element that balances the sweetness of your mini raspberry pies wonderfully.
Mini Raspberry Pie recipe Variations
Feel free to get creative with this delightful recipe—each twist can turn it into a whole new experience!
Berry Medley: Substitute raspberries with blueberries or blackberries for a unique twist on flavor. Each berry brings its own charm and sweetness!
Citrus Zing: Replace lemon juice with lime juice in the filling for a refreshing, tart kick that brightens every bite. The citrus offers a delightful contrast to the sweetness!
Nutty Addition: Stir in chopped nuts, like pecans or almonds, into the crumble topping for an added crunch and rich flavor. This will elevate the texture and make each pie truly gourmet!
Dairy-Free Delight: Use coconut oil instead of butter and almond milk for the crust to create a dairy-free version that’s just as delicious. This swap ensures everyone can enjoy these delightful treats!
Chocolate Drizzle: After baking, drizzle melted chocolate over the mini pies for a decadent finish. The chocolate adds a luxurious touch and pairs beautifully with the tart raspberries.
Spiced Up Crumble: Add a pinch of cinnamon or nutmeg to the crumble topping for a warm, cozy flavor. This subtle spice enhances the overall experience and evokes feelings of home.
Sweet Surprise: Add a layer of chocolate chips under the raspberry filling for a sweet, gooey surprise in each pie. This delightful addition brings an unexpected, delicious twist to the traditional recipe!
Savory Twist: Incorporate a pinch of herbs, such as basil or mint, into the raspberry filling for an intriguing savory note. This unexpected flavor combo can be a fantastic conversation starter!
Expert Tips for Mini Raspberry Pie Recipe
Cool the Butter: Allow melted butter to cool slightly before mixing it into the dry ingredients to avoid cooking the flour and creating a tough crust.
Frozen Raspberries: If you’re using frozen raspberries, there’s no need to thaw them! Just toss them straight into the filling mixture for easier prep.
Grease the Tin: Lightly grease your muffin tin before adding the crust. This simple step prevents sticking and makes releasing the mini pies a breeze.
Taste Before Baking: If your raspberries are particularly tart, adjust the sugar in the filling to ensure a balanced sweetness in your mini raspberry pies.
Watch the Time: Baking times can vary with different ovens, so keep an eye on the pies to ensure the crust turns golden and the filling is bubbling beautifully!
Make Ahead Options
These Mini Raspberry Crumb Topped Pies are perfect for busy home cooks looking to save time! You can prepare the dough and filling components up to 24 hours in advance. Simply make the crust dough and divide it into balls; refrigerate them along with the raspberry filling (just be sure to keep the filling covered to prevent drying). When you’re ready to bake, take them out of the fridge, press the dough into the muffin tin, fill with the raspberries, and top with the crumble mixture. This ensures you’ll still enjoy those deliciously sweet and tart pies just as fresh as if you made them on the same day!
Mini Raspberry Crumb Topped Pies with Magic Melted Butter Pie Dough Recipe FAQs
What type of raspberries should I use?
Absolutely! Fresh raspberries are ideal, as they provide the best flavor and texture. However, if you’re short on fresh, frozen raspberries work wonderfully too—just toss them in straight from the bag without thawing.
How should I store my mini raspberry pies?
You can store your mini raspberry pies in an airtight container at room temperature for up to 2 days. If you’d like to prolong their freshness, refrigerate them for up to 5 days. Just be sure to let them come back to room temperature before enjoying for the crispiest crust.
Can I freeze the mini raspberry pies?
Absolutely! To freeze, place the pies in a single layer on a baking sheet until they’re solid (around 2 hours), then transfer them to a freezer bag. They can be stored in the freezer for up to 2 months. When you’re ready to enjoy, just reheat in a 350°F oven for about 10-15 minutes.
What should I do if my crust is too crumbly?
If your crust feels too crumbly to hold together, don’t worry! You can add a tablespoon of cold water or milk to the dough mixture. Mix gently until the dough holds together well but isn’t sticky. This helps achieve that perfect flaky texture!
Are there any allergy considerations for this recipe?
Good question! This recipe contains gluten and dairy, but you can make it gluten-free by substituting all-purpose flour with a gluten-free blend. For a dairy-free option, use almond milk and a dairy-free butter alternative. Always check for allergens according to your personal needs—better safe than sorry!
Delicious Mini Raspberry Pie Recipe with Crumbly Topping
Ingredients
Equipment
Method
- Preheat your oven to 400°F and prepare a 12-cup muffin tin by lightly greasing it.
- Mix the topping ingredients in a small bowl. Combine ½ cup of flour, ¼ cup sugar, and ¼ cup melted butter until crumbly. Chill it in the refrigerator while you prepare the crust.
- Whisk the dry crust ingredients in a large bowl. Add 2 cups of flour, ¾ teaspoon salt, 1 tablespoon sugar, and ½ teaspoon baking powder.
- Melt the ½ cup of butter and ¼ cup of milk together. Pour this mixture into the dry ingredients and stir until it becomes crumbly.
- Shape the dough into 12 balls (about 35g each) and press them evenly into the muffin tin cavities.
- Prepare the filling by mixing ½ cup of sugar, 2 tablespoons cornstarch, and ¼ teaspoon salt in a bowl. Gently fold in the 2½ cups of raspberries and 1½ teaspoons lemon juice.
- Spoon about 1 tablespoon of raspberry filling into each crust, then top each with a generous amount of the crumble mixture.
- Bake for approximately 30 minutes or until the crusts are golden brown and the filling is bubbling.
- Cool the mini pies to room temperature before serving.