When I am getting this big of a haul from my raspberry bushes each day, I had to start getting creative with what to do with all these beautiful, delicious gems!!! Solution- pie!!!
I recently found these mini silicon pie molds on Amazon. I thought they would be perfect for a number of different things and raspberry pies would be their maiden voyage.
I pulled out one of my handy-dandy Pillsbury pie doughs from the freezer to get the party started. Yeah- I don’t make my own pie dough. I’ve done so in the past, but honestly, I feel like the Pillsbury dough is just as good as any one that is homemade. Plus, it makes pies so easy to create!
For the filling I kinda just played it by ear. I’ve made a lot of berry pies in the past so I knew what had to go into them. sugar, flour (for binding), lemon juice, and a little nutmeg. I let the berries macerate until all their juices came out. During that time I placed the bottom crust in the pie molds.
I went with a lattice for the top crust, brushed them with egg yolk, and baked the pies for 15 minutes at 375 degrees and then for another 25 minutes at 325. I wanted to make sure the tops were golden brown and the insides bubbly.
These little pies were so good! Lots of crust (which I think is the best part!) and a delicious, tangy filling. Topped with a bit of vanilla ice cream and it is a perfect summer dessert – or breakfast- no judgements!!!
right turn ahead 