Delicious Mini Raspberry Pie Recipe with Crumbly Topping
Try this Mini Raspberry Pie recipe, featuring a flaky crust and a delightful crumbly topping, perfect for any dessert lover.
Equipment
- - 12-cup muffin tin
Ingredients
For the Crust
- 2 cups all-purpose flour Substitute with whole wheat flour for a healthier option.
- ¾ teaspoon kosher salt Sea salt can be an alternative.
- 1 tablespoon granulated sugar Slightly sweetens the crust.
- ½ teaspoon baking powder Helps the crust rise.
- ½ cup unsalted butter Can use margarine as a substitute.
- ¼ cup whole milk Almond milk works for a dairy-free choice.
For the Topping
- ½ cup all-purpose flour Gluten-free flour can be used.
- ¼ cup granulated sugar Brown sugar can give a deeper flavor.
- ¼ cup unsalted butter Melted, can use margarine as an option.
For the Filling
- ½ cup granulated sugar Adjust based on the tartness of raspberries.
- 2 tablespoons cornstarch Tapioca flour can be a substitute.
- ¼ teaspoon kosher salt Balances the sweetness.
- 2½ cups raspberries Fresh or frozen.
- 1½ teaspoons freshly squeezed lemon juice Brightens the flavors.
Instructions
How to Make Mini Raspberry Pie
- 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.
Notes
Serve with a scoop of vanilla ice cream for an extra indulgent touch.