Mini Raspberry Pies / Mini Pie Pops

What do you do when you have leftover pie dough? You can make mini pie tartelettes or mini pie pops. You can use store-bought jam or preserves or make your own. I had some leftover raspberry filling from a couple of weeks ago that I made for my mini cheesecakes and it worked out well. Here are two options for mini pies. Each method uses the same size cutter. Happy Baking and Happy Fourth of July! xoxo, Suzie.

Mini Raspberry Pies /Pie Pops

Raspberry Filling (from cheese cake recipe) or your favorite Raspberry Jam

My Fearless Pie Crust or your favorite Pie dough

1. Roll out the pie dough to an even thin thickness. Using a 2  1/2 inch fluted cutter cut out rounds.

2. For mini pies: Press rounds into mini muffin pan, fill about 2/3 – 3/4 with filling, brush top edges of dough with heavy cream and sprinkle with sugar.  For mini pie pops:  Place a lollipop stick and press onto pie round, fill with about 1 tsp. filling, brush edges with heavy cream, place another round over top, brush with cream and sprinkle sugar.

3. For mini pie tartelettes bake at 375 degrees for about 15-20 minutes or until golden brown. For mini pie pops bake for about 20 minutes until golden brown. Let sheet pan sit on wire rack for pies to cool. Mini tartelettes would also be good topped with a small dollop of whipped cream. Serve at room temperature.

Oscar says “Happy Independence Day” 



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