Mini Raspberry Pies

Posted by: EatFree

>> Desserts and Sweet Treats, Vegetarian

These are individual pies filled with fruit-in this case I’ve used raspberries.  Blueberries or cherries (cut in thirds) would work equally well here! Using the fresh, unadulterated raspberries makes all the difference here!


  • Pie dough
  • 1 cup fresh raspberries
  • 3 tablespoons cornstarch, divided
  • 4 tablespoons raw turbinado sugar
  • 2 tablespoons milk


  1. Preheat oven to 350 degrees Fahrenheit.
  2. Toss raspberries lightly with 2 tablespoons of the cornstarch (making sure not to puncture berries too much)
  3. Roll out pie dough to about 1/8 inch thickness.  Cut approximately 4 inch rounds.  Place about 3/4 to 1 tablespoon of raspberry filling onto round, fold over, and crimp edges.  Place on baking sheet.  Repeat for rest of berries.
  4. Puncture tops of pies with a fork lightly.  Bake for about 20 minutes or until crust is completely cooked.
  5. Meanwhile add 1 tablespoon of the remaining cornstarch and the 4 tablespoons of raw sugar into a food processor.  Pulse until well pulverized.
  6. Take out pies.  Let cool.
  7. Whisk together soymilk and cornstarch-turbinado mixture to form glaze.  Pour over pies and let cool to harden (or refrigerate to harden quickly).  Enjoy!


This entry was posted on Sunday, July 1st, 2012 at 7:07 pm and is filed under Desserts and Sweet Treats, Vegetarian. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.

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