Mini Deep Dish Berry Pies are made with fresh picked, juicy black raspberries, and a super soft, lightly sweet pastry dough making this a wonderful summer time treat!
It’s widely known that I love making pies; big, little it doesn’t matter. There’s something so cathartic about rolling out the dough. I want to love it into the pie pans or in this case, mini springform pans. Each pie is about 3 1/2 inches wide and 2 inches high and loaded with juicy berries sweetened with melted jelly and thickened with a grated Granny Smith apple. So simple, so delicious and so darn cute!
Last Saturday, my husband and I visited a local farm to pick raspberries, but the bulk of the berries were not yet ripe. We were able to pick about 5 cups of black raspberries, more than enough for these 4 little pies. Being outside with my floppy straw hat and a nice warm breeze is so refreshing. I know I could live on a farm and never miss high heels, makeup or a desk job. I’m an outdoor girl 🙂
I recently came across a recipe for pastry dough that includes one egg yolk. This recipe is adapted from the original by Nigel Slater.
The pie dough almost has a shortbread cookie quality and is very soft and easy to work with.
If you’re a newby to rolling out crust, you may want to give this a try. I had to make some tweaks to the original recipe but am thrilled with the end results. You’ll see this crust recipe again on SRFD!
You don’t need special mini spring-form pans to make these pies.
Any small ramekin will work too. The recipe is designed with those dimensions in mind so please adjust as needed if you use smaller or bigger pans. However, I love how easily they were removed from the springform pan but I’d be happy serve them in a ramekin too. Needless to say, I am just plain happy about these pies!
The recipe makes four mini deep dish pies. However, I had a visitor just after they came out of the oven. I gifted one of the pies to my friend and he promised to share with his wife so I hope they love it! Being a SRFD taste tester is serious business and feedback is required 🙂
Dust with confectioners’ sugar just before serving.
The pies can be served warm but I would not recommend serving them hot from the oven. The juices will need time to thicken and cool a little. The grated apple actually helps thicken the berry juice but you’ll never know it’s in there.
Were you wondering why there’s a little hole in the top?
You know that’s for the ice cream to melt into the pie! Ice cream is not necessary but is highly recommended. There’s nothing better than warm berry pie with cold creamy ice cream. Perhaps it’s a southern thing – but no matter where it came from it’s a good thing!
Mini Deep Dish Berry Pies can be made with blueberries, blackberries, or black raspberries, whatever is fresh, available and ripe!
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Love fresh berry pies? We do too – check out some of our favorites from the archives:
Blackberry Tarts ~ juicy, ripe blackberries nestled in a buttery, flaky crust for an iconic, all American summer dessert.
Blueberry Crumble Pie – made with fresh, sweet blueberries topped with a crispy crumble all baked up in a wonderful summer pie. A must make for your ripe blueberries!
Mixed Berry Hand Pies with your favorite berries tucked inside a tender, flaky buttery crust. No fork needed!
Still craving more mini pie recipes? Check out these Mini Samoa Pies loaded with caramel from Crazy for Crust. Love these Mini Chocolate Fudge Cream Pies from The Baker Mama too – so creamy! For a savory spin on pies – check out these Mini Taco Hand Pies from Lemons for Lulu. Finally, if you’re just nuts for pies, check out all our pie recipes HERE.
Below are the mini springform Wilton pans I used for this post and some other products that I used in making these pies. Click on the photos for more information.
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Made with fresh picked, juicy black raspberries, and a super soft, lightly sweet pastry dough making this a wonderful summer time treat!
- 2 cups unbleached all-purpose flour
- 12 tablespoons unsalted butter, chilled and cut into cubes
- 1/2 teaspoon salt
- 1/2 cup powdered sugar
- 1 large egg yolk
- 2 tablespoons ice water
- 3 heaping cups black raspberries, blueberries or blackberries
- 1 Granny Smith apple, peeled, cored and grated on a large box grater
- 1/4 cup raspberry or blackberry jelly melted
- 1 tablespoon granulated sugar
- Juice of 1/2 a lemon
- Optional: powdered sugar for dusting and/or vanilla ice cream
- You will need four deep mini pie pans about 4"x2". Place the pie pans or mini springform pans on a baking sheet lined with foil. Set aside.
- To prepare the dough, combine the flour, salt and confectioners' sugar in the bowl of a food processor. Add the butter and pulse until it forms a coarse meal. Add the egg yolk and ice water and pulse just until the dough comes together.
- Gather the dough together and place on a piece of wax paper. Form the dough into a thick log and wrap tightly. Refrigerate about an hour.
- While the dough is resting, prepare the berries.
- Clean and pick over the berries. Place them in a large mixing bowl and sprinkle with 1 tablespoon granulated sugar.
- Melt the jelly in the microwave on 50% power for about 1 minute. Stir and heat again if needed. Set aside to cool for a few minutes.
- Peel, core and grate the apple. Add the grated apple, lemon juice and jelly to the black raspberries. Gently stir to combine. Set aside.
- Preheat oven to 375 degrees.
- Divide the dough into four equal pieces. Roll out one of the pieces of dough on a lightly floured clean work surface. The dough should be large enough to overlap on the top (see photos). I rolled mine to about 8-inches. It does not have to be an exact round or have super smooth edges. This is a rustic pie not meant to be fancy.
- Repeat with the remaining dough and fill each with 1/4th of the berry filling and juices.
- Fold over the excess dough but do not seal.
- Bake in the preheated 375 degree oven for 30-35 minutes or until the crust is brown and the filling is bubbly.
- Remove from the oven and allow the pies to rest for 15 minutes before serving.
Dust with confectioners' sugar or serve with ice cream if desired.
Pastry recipe slightly adapted from Tender: Volume II by Nigel Slater
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