Deep Dish Mini Berry Pies
Servings: 12 servings
Calories:
This Deep Dish Mini Berry Pies recipe uses frozen berries I have been collecting with the intent to make jam. It satisfies my need for a little something sweet without adding a lot sugar. Versatile and perfect for an afternoon snack or a brunch buffet.
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Equipment
- Medium sauce pan
- Medium Bowl
- Muffin Pan
Ingredients
Blueberry Filling
- ½ cup dried dates or coconut sugar, agave, or maple syrup
- 6 cups fresh or frozen berries
- ¼ cup cornstarch mixed
- 1 tbsp lemon juice
- Grated rind of 1 lemon
- 1 pinch salt
Gluten-Free Crust
- 2 ½ cups fine almond flour
- ¾ cup white or brown rice flour
- ⅓ cup tapioca starch
- ¼ cup coconut sugar plus 2 tbsp for topping or use 2 tablespoons of agave or maple syrup then use a pinch of raw sugar for each topping.
- 2 tbsp aquafaba
- ¼ tsp fine sea salt
- 5 to 7 tbsps water doesn’t have to be cold
Instructions
Berry Filling
- Soak dates in hot water for 10 minutes.
- Puree dates into a paste. Add the date water as needed, 1 tablespoon at at time, to create a smooth constancy. Add cornstarch, salt, lemon juice, and lemon rind and puree for another minute. Set aside.
- Cut strawberries and set aside.
- Measure 6 cups of berries and place in a medium saucepan.
- Bring berries to a simmer over a low heat. The frozen berries will thaw releasing their juices. Give a stir often to ensure they are thawing at a pace that won't cause them to burn.
- Once the berries have thawed and are heated through, add the date paste mixture and bring to a boil over medium heat. Cook stirring for approximately 2 minutes until thickened, remove from heat and stir in strawberries, Let cool.
Gluten-Free Crust
- Sift dry ingredients together. This helps to create a lighter more delicate crust.
- Add aquafaba. Add water 2 tbsps at a time and mix. If you add too much water, add a tsp of brown rice flour AND a tsp of almond flour to counter the over-watering. You want a slightly sticky dough that can be rolled.
- Option 1: Place dough between two sheets of parchment paper and roll in a round to 1/8 inch thickness for one large pie.Option 2: Divide the dough into 10 or 12 equal balls for mini crostatas which are super cute and easy for hand holding.Options 3: My personal favorite. Roll out the dough round to 1/8 inch thickness and cut into muffin sized circles using a glass,
- With leftover scraps of dough, cut out cute little designs to be used on top of each little pie.Transfer rolled-out dough to a sheet pan lined with parchment paper or muffin tins that have been coated with cooking spray.
Make Mini Pies
- Preheat oven to 375℉.
- Place each cut out dough circle in the muffin tins.Spoon in the berry filling. (If making one pie, fold in the edge of the pastry overlapping the edges to form a rustic-looking edge. Press lightly to secure the seals.)
- Bake for 25 minutes depending on your oven. Completely cool.
- The leftover pies should be covered and stored in the fridge. After 2 days the crust becomes soggy.I have frozen them with success, taking out 1 or 2 at a time, defrosted and enjoyed!
