My very wise sister once said “Pie makes everything better.”
Which is true, for the most part.
I had an incredibly hard past few days, and today I pulled one of these mini pies (the last one) out of the freezer. I made them on the 4th of July and since I didn’t eat them all that day, froze a few to eat over the following weeks.
I do this a lot with baked goods, and it’s awesome. Because you always have fresh-made baked goods on hand. #winning.
These mini berry pies are easy to make and completely vegan. I made them mini by baking them in a muffin tin. You can be as fancy or as unfancy as you’d like with the pie cover.
Personally, I’m not that into pie crust (unless it’s cookie crust or graham crust) so if I hadn’t been making these for something, I may not have been so fancy with the tops. In fact, I probably would have left them topless. Anyways.
These are scrummy little summer bites and fabulous to make with frozen or fresh berries. I used frozen because when I have fresh berries around I usually eat them by the pound + per sitting and rarely have enough left to bake with. I wonder if Mary Berry would approve.
Happy Pie Eating!
Mini Vegan Berry Pies
Prep Time: 30 minutes, plus time to chill dough
Cook Time: 25-40 minutes
Servings: 6 mini berry pies
Ingredients – Crust:
- 2 1/4 cups flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/2 cup vegan butter (I used earth balance baking sticks)
- 1/3-1/2 cup ice water
Ingredients – Filling:
- 3 cups berries (I used frozen)
- Zest and Juice of 1 lemon
- 1/2 cup sugar
- 1 tablespoon cornstarch or flour
- Prepare dough by whisking together flour, salt and tablespoon of sugar.
- Cube vegan butter and cut into flour with back of fork or pastry cutter until dough is crumbly texture.
- Slowly add water as needed, mixing with a wooden spoon, until a ball forms.
- Chill dough for one hour in refrigerator or 20 min in freezer.
- Preheat oven to 400 degrees F.
- Make filling by combing berries, lemon juice, lemon zest, and cornstarch. Toss gently.
- Remove dough from refrigerator/freezer. Roll out until about 1/4 inch thick.
- Oil the crap out of a muffin tin.
- Cut 4 inch circles of dough out of rolled dough. I used an oatmeal canister top. You can also use a cookie cutter.
- Fill crusts with filling.
- Use remaining dough to garnish tops of pies.
- Bake for 25-35 minutes until bubbly and lightly golden.
- Enjoy with vegan whipped cream or ice cream.
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