Mini Winter Berry Pies

Mini Winter Berry Pies


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This recipe throws generic store-bought pie filling out of the window! Enjoy a delicious sugary blend of mixed berries inside mini pie shells that you can decorate however you like.

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Time needed

25 min preparation + 30 min cooking

Serving Size / Yield

1 dozen


  • 2 packages refrigerate pie crusts
  • 1 C. cherries, stemmed and pitted
  • 1 C. blueberries
  • 1 C. raspberries
  • ½ C. sugar
  • 1 ½ T. cornstarch
  • 1 tsp. cinnamon
  • ¼ C. water
  • 1 egg, beaten

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Preheat oven to 350 degrees. Use a round cookie cutter or lid to cut out rounds from pie crust dough to fill your cupcake tins. Use remaining dough to prepare tops, like classic lattice-style! In a saucepan, combine cherries, blueberries, raspberries, sugar, cornstarch, cinnamon, and water. Stir well with heating mixture for 10 to 15 minutes until thickened and tender. Spoon into pie cups, top with dough, brush with egg, and bake for 20 to 30 minutes until golden.

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