These Mini Berry Pies are the perfect little hand held berry pies. They have a flakey pie crust, juicy berry pie filling, and brown sugar crumb topping. Don’t forget the whipped cream, or a scoop of ice cream on top!
Oh my goodness. These mini berry pies are so good and they are so simple to make too! They’re the perfect treat for a summer barbecue, Fourth of July party, or whatever.
Why make this recipe
- Cute Treats – Miniature treats are so cute and fun, they can be held in your hand and so fun for everyone!
- Delicious Berry Pies – The best mix of buttery crust, sweet and juicy berry filling, and crunchy, crumbly brown sugar topping.
Ingredients Needed
This is a quick overview of the ingredients you’ll need for these Mini Berry Pies Recipe. Specific measurements and full recipe instructions are in the printable recipe card below.
- Pie crust – you can make your favorite pie crust recipe, or grab a refrigerated pie crust from the store
- Mixed berries – grab your favorite fresh or frozen berries, strawberries, blueberries, and raspberries
- Granulated sugar – to sweeten the berries
- Cornstarch – to thicken the berry mixture
- Lemon juice
- Egg + water – for an egg wash to make the crust golden colored
- Unsalted Butter – you’ll use this straight from the fridge
- All Purpose Flour – to give texture to the crumbly topping
- Brown Sugar – to sweeten the crumble topping
- Old Fashioned Oats – you can substitute quick oats too
How to make Mini Berry Pies
Step 1: Cut the pie crust into circles using a circle cookie cutter that is 4inches in diameter. Press the crusts into each of the spots of a greased muffin tin, pressing the bottom and crust down into the bottom of the pans. Place the pan in the fridge until needed.
Step 2: Make the berry filling. Combine the chopped berries in a bowl with sugar, cornstarch, and lemon juice. Place in the fridge until needed.
Step 3: Make the streusel topping. Add flour, brown sugar, and oats to a small bowl. Cut the butter into the mixture using a pastry cutter or two forks, until you have a crumble mixture.
Step 4: Assemble the pies. Scoop the berry mixture evenly into the pie crusts, about 1/4 cup each. Sprinkle the streusel topping evenly over the top of the pies.
Step 5: Bake the pies. Bake the mini pies until the crusts are lightly brown and the berries are bubbly. Let the pies cool in the pans for about 10 minutes, then transfer them to a cooling rack. You can let them cool completely, or enjoy warm.
Tips and Tricks:
- Cookie Cutter – Use a 3.5 inch circle cookie cutter, or a large mason jar lid, or large glass that is the same size.
- Reheat – Put the pies on a plate or bowl and zap in the microwave for 30 seconds to enjoy warm again! Don’t forget the cold whipped cream or vanilla ice cream on top.
- Double the Recipe – The recipe as is makes 9 mini pies. Double or triple the recipe for a crowd.
These mini berry pies are so much easier than worrying about a whole pie, and who doesn’t love being able to eat their own pie!? These are the perfect way to enjoy your fresh berries this summer, and so fun for a potluck or bbq!
More Berry Desserts
- DQ Triple Berry Smoothie
- Blueberry Pie Ice Cream
- Berry Cinnamon Rolls
- Blueberry Cheesecake
- Strawberry Shortcake Sauce
- Blueberry Custard Pie
- Strawberry Danish
If you make these Mini Berry Pies please leave a comment and 🌟 rating letting me know what you think! If you post the photo on Instagram, please tag me – I’d love to see what you’re making!
Mini Mixed Berry Pies
Ingredients
- 1 pie crust (homemade or storebought)
For the Berry Mixture:
- 2.5 cups mixed berries (blueberries, raspberries and chopped strawberries – can be fresh or frozen)
- 1/4 cup granulated sugar
- 2 TBS cornstarch
- 1 tsp lemon juice
For the Streusel Topping:
- 1/3 cup old fashioned oats
- 3 TBS brown sugar
- 3 TBS all purpose flour
- 3 TBS unsalted butter
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Grease a muffin tin.
- Roll the pie crusts out on a lightly floured counter top. 1 pie crust
- Cut 3.5 inch circles into the pie crust with a round cookie cutter, or top of a cup, jar, etc. Roll the circles out slightly to make them 4 inches in size.
- Place each circle into the opening of a greased muffin pan. Press down into the bottom of the pan. Place pan into the fridge until needed.
For the Berry Mixture:
- In a medium bowl, combine the berries, granulated sugar, cornstarch, and lemon juice. 2.5 cups mixed berries, 1/4 cup granulated sugar, 2 TBS cornstarch, 1 tsp lemon juice
- Place bowl into the fridge until needed.
For the Streusel Topping:
- Add the oats, brown sugar, and all purpose flour to a small bowl and whisk together. 1/3 cup old fashioned oats, 3 TBS brown sugar, 3 TBS all purpose flour
- Cut in the butter, using a pastry cutter, or two forks until the mixture is crumbly, with some pea sized pieces. 3 TBS unsalted butter
For Assembling the pies:
- Scoop about 3-4 TBS of the berry mixture into each pie crust, filling them evenly.
- Sprinkle the streusel topping evenly over the top.
- Bake the mini pies for about 20-30 minutes, until the crust is golden brown, and the berries are bubbling.
- Let the pies cool for about 10 minutes in the pan, then transfer them carefully to a cooling rack to cool to room temperature, and serve.
Notes
- Cookie Cutter – Use a 3.5 inch circle cookie cutter, or a large mason jar lid, or large glass that is the same size.
- Reheat – Put the pies on a plate or bowl and zap in the microwave for 30 seconds to enjoy warm again! Don’t forget the cold whipped cream or vanilla ice cream on top.
- Double the Recipe – The recipe as is makes 9 mini pies. Double or triple the recipe for a crowd.
Kelly - Life Made Sweeter says
These are so adorable, Aimee! I love how portable they are too!