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A Mini pie topped with whipped cream on a plate.
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5 from 1 vote

Mini Mixed Berry Pies

These pies are little portable treats of berry goodness, you can just pop them in your mouth or top them with a little homemade whipped cream to make them even more sweet!
Prep Time25 minutes
Cook Time25 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Keyword: Mini Mixed Berry Pies
Servings: 12
Calories: 156kcal

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.

Nutrition

Calories: 156kcal | Carbohydrates: 23g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 89mg | Potassium: 33mg | Fiber: 1g | Sugar: 10g | Vitamin A: 102IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg