These Mini Berry Pies are bursting with juicy, vibrant berries and wrapped in a flaky, buttery crust that melts in your mouth. Perfectly portioned, they’re a delightful treat that combines the sweetness of summer berries with a hint of tanginess. Ready in just 45 minutes, they’re ideal for impressing guests or satisfying a quick dessert craving.
Each bite offers a medley of textures—crisp edges, tender fruit filling, and a golden crust that’s irresistible. Packed with vitamin C and a touch of indulgence, these mini pies are as nourishing as they are delicious. Whether served warm or chilled, they’re a crowd-pleaser that brings joy to every occasion.
Ingredients for Mini Berry Pies
- 12 Mini Graham Cracker Pie Crusts (store-bought or homemade)
- 2 cups strawberries, diced (fresh or frozen, thawed)
- 1 cup blueberries (fresh or frozen, thawed)
- 1 cup raspberries (fresh or frozen, thawed)
- ¼ cup sugar (adjust to taste or substitute with honey or maple syrup)
- ¼ teaspoon salt
- 1 Tablespoon cornstarch (or substitute with tapioca starch for thickening)
- 3 cups vanilla ice cream, optional (for serving)
Step-by-Step Instructions
- Preheat the oven to 375°F (190°C).
- Prepare the crusts: Place the mini graham cracker pie crusts on a baking sheet and set aside.
- Mix the berries: In a large mixing bowl, gently combine the diced strawberries, blueberries, and raspberries.
- Add dry ingredients: Sprinkle the sugar, salt, and cornstarch over the berries. Toss gently until the berries are evenly coated.
- Fill the crusts: Spoon the berry mixture into each pie crust, filling them evenly. Use the back of a spoon to gently press the berries into the crusts.
- Bake: Place the baking sheet in the preheated oven and bake for 30-35 minutes, or until the fruit is bubbling and the crusts are golden brown.
- Serve: Let the pies cool slightly, then top with a scoop of vanilla ice cream if desired. Enjoy warm or at room temperature!
Perfect Pairings: Sauce and Topping Ideas
While these mini berry pies are delicious on their own, you can elevate them with a drizzle of homemade whipped cream or a dollop of lemon curd for a tangy twist. For a decadent touch, try a warm chocolate ganache or a sprinkle of powdered sugar for a sweet finish. If you’re feeling adventurous, a caramel sauce or a mint-infused syrup can add a unique flavor profile.
Serve It Up: Creative Serving Suggestions
These mini berry pies are perfect for parties or dessert platters. Arrange them on a rustic wooden board with fresh berries and mint leaves for a charming presentation. For a cozy treat, serve them warm with a scoop of vanilla ice cream or a side of coconut whipped cream. Pair with a cup of herbal tea or sparkling wine for a delightful dessert experience.
Keep It Fresh: Storage and Reheating Tips
Store any leftover pies in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 300°F for 5-10 minutes until warmed through. For a quick fix, microwave individual pies for 15-20 seconds, but keep an eye on them to avoid over-softening the crust.
Mix It Up: Fun Recipe Variations
Experiment with different fruits like blackberries, peaches, or cherries for a seasonal twist. Swap the graham cracker crusts for shortbread or chocolate cookie crusts for a richer base. For a healthier option, reduce the sugar and add a splash of lemon juice to enhance the natural sweetness of the berries.
Quick Tips: Time-Saving Hacks
To save time, use pre-diced frozen berries (thawed and drained) instead of fresh ones. Pre-assemble the pies the night before and refrigerate, then bake them just before serving. If you’re short on crusts, try making mini tartlets using muffin tins lined with graham cracker crumbs for a quick alternative.
Mini Berry Pies Recipe
Ingredients
- 12 Mini Graham Cracker Pie Crusts
- 2 cups strawberries, diced
- 1 cup blueberries
- 1 cup raspberries
- 1/4 cup sugar
- 1/4 teaspoon salt
- 1 Tablespoon cornstarch
- 3 cups vanilla ice cream, optional topping
Instructions
- Preheat oven to 375 degrees F.
- Place mini graham cracker pie crusts on a baking sheet; set aside.
- In a large mixing bowl, gently combine strawberries, blueberries, and raspberries.
- Add sugar, salt, and cornstarch and toss to coat.
- Fill each pie crust with berry mixture and gently press into crusts using a spoon.
- Place pan in the oven and bake for 30-35 minutes, until fruit is bubbling and crust is golden brown.
- Serve with a scoop of vanilla ice cream on top, if desired.