Mini Berry Pies

Adapted from

  • 2 cups fresh blueberries, lightly rinsed
  • 1 cup fresh raspberries, lightly rinsed
  • 1/2 cup plus 1 tablespoon sugar
  • 1/4 cup cornstarch
  • 1/8 teaspoon ground cinnamon
  • 1 teaspoons finely grated lemon zest
  • 1/2 teaspoon pure vanilla extract
  • 1 egg white beaten with 1 tablespoon water

  • Drain the berries and pat dry with paper towels. Toss the berries gently with 1 cup of the sugar, the cornstarch, cinnamon, lemon zest, and vanilla.

    Cut out heart shapes using the mini pie mold. Place the dough on the inside on the mold filling with 1-2 tbsp. filling. Moisten edges with egg wash; crimp with mold. Brush pie with egg wash; sprinkle with sugar and place on a baking sheet lined with parchment paper. Bake for 15-20 minutes until golden brown. Cool on a baking rack for 10 minutes.