Mini Berry Pies

1 recipe classic pie dough
2 cups frozen or fresh raspberries
1/2 cup berry preserves (like Raspberry Peach White Wine Jam)
1 egg, lightly beaten
1 teaspoon cream
2 tablespoons turbinado sugar

Preheat oven to 350º F. Line a large baking sheet with a silicone baking mat or with parchment paper. In a small saucepan, heat raspberries and preserves over medium heat until bubbling. Continue cooking another 5 minutes or until thick. Remove from heat.

Roll pie dough 1/4″ thick. Cut out an equal number of circles using a 3.5″ round cookie cutter. Place one circle down on the baking sheet. In the very center spoon a mound of pie filling, 1-2 tablespoons. Place a paper stick on top of the filling and then carefully cover with a second circle. Press edges all the way around the circle to seal. (Edges can be pressed with a fork, fingers or crimped slightly.) Repeat with all remaining pie dough circles.

Beat together egg and cream and brush over the tops of the circles. Vent by making four small slits in the pie crust. Sprinkle with turbinado sugar.

Bake for 20-25 minutes or until pie crust is golden and baked through. Remove from oven and allow to cool before moving from the baking sheet.


Makes 8-10 mini berry pies.

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