Patriotic Mini Berry Pies

by Rachel McCarthy
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Happy Tuesday! As I mentioned in yesterday’s post, I’m coming to you today with a fun spin on a classic summer dessert that is quick and easy and just in time for the Fourth of July. If you have been following along for awhile now, you may remember THIS berry pie I made last year for the Fourth. There is something about desserts with berries that are so perfect for the Fourth of July — red, white and blue perfection! And as delicious as the pie was last year, I wanted to share something that was a little less complicated, quick and ideal for a crowd this year. 
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When serving a crowd, I always love the idea of bite-sized or mini dishes. It allows your guests to try a little of everything and also makes for a cute presentation, especially when it comes to desserts. With the idea of serving a crowd in mind, I went with the most basic pie ingredients: refrigerated pie crust and canned pie filling. Although you could easily make your own pie crust and filling — I just went the “semi-homemade” route for this recipe 😉
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In the patriotic spirit, I used blueberry and raspberry filling, but you could also use any other filling of your choice. To complete this bite-sized Americana pie, I added a dollop of whipped cream and fresh berries. If you are looking for an even shorter cut, you could also top the pies with Cool Whip!

Check out the recipe below, it’s sure to be a crowd-pleaser! And so much easier than baking several pies if you are expecting company this weekend for all your Fourth of July festivities! 

Thanks for dropping by and have a great Tuesday!

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Patriotic Mini Berry Bites
by June-28-2016
A bite-sized version of the classic berry pie
Ingredients
  • 1 refrigerated pie crust
  • 20 ounces canned pie filling {I used a mix of blueberry & raspberry)
  • Whipped Cream or Cool Whip, if desired
  • Fresh berries, for garnish
Instructions
Preheat the oven to 450 degrees. Place pie crust on floured surface and roll the crust until about 1/4 inch thick. Using a round cookie cutter (the one I used was a 3 1/2 inch circle) cut out the circles and place them in a mini muffin pan, making sure the crust fits tightly around the pan. Poke the crust with a fork as if it was a regular pie crust. Cook the crust for 4 minutes. Remove the crust from the oven and decrease the oven temperature to 350 degrees. Fill the mini pies with the pie filling and return to the oven for 10 minutes. Cool completely before topping the mini pies with the whipped cream or Cool Whip and fresh berries. Serve and enjoy!
Yield: 16 mini pies

12 thoughts on “Patriotic Mini Berry Pies”

  1. Oh, these are just the cutest little things! You know I am a sucker for a mini desserts and these are absolutely darling and I love how easy they are. They look like they took you hours to make. Great job!!

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