Red, White & Blue Mini Pies

Prep Time 1 hour 30 minutes
Cook Time 20 minutes
Total Time 1 hour 50 minutes
Servings 24 mini pies

Ingredients

Pie Crust

  • 7 ounces cold butter, unsalted
  • 2 1/4 up all-purpose flour
  • 1 tablespoon granulated sugar
  • 2 teaspoon salt
  • 1/2 cup ice water
  • 2 tablespoon lemon juice or white vinegar

Cherry Pie Filling

  • 3 cups sour cherries, pitted (or 1 1/2 lbs.) you can use canned cherries just drain them first, definitely easier than fresh
  • 1 cup granulated sugar
  • 1 tablespoon lemon juice
  • 2 tablespoons cornstarch (add 2 TBSPs of water to mix with, make a slurry)

Instructions

For Pie Crust

  1. Cut butter into small pieces, put half the pieces into the freezer. Return the other half to the refrigerator.

  2. Combine the flour, sugar and salt in the food processor and pulse a few times to mix. Add the chilled butter from the refrigerator to the dry ingredients until its a coarse meal texture.

  3. Add the frozen butter to the food processor and pulse until the butter is in small but still visible pieces.

  4. Combine the lemon juice (or vinegar) & ice water. Add 6 TBSP of the mixture to ingredients.

  5. Pulse several times until combined.If to dry add liquid, if to wet add some flour.

  6. Remove the dough to a well floured board, knead the dough until it forms a ball. Divide the dough into 2 and wrap each half in plastic.

  7. Place the dough in the refrigerator to relax for a half hour but preferably overnight.

Cherry Pie Filling

  1. Place the (drained) cherries, sugar and lemon juice in a medium pot over medium heat. Stir to dissolve the sugar.

  2. Meanwhile, mix the cornstarch in a small bowl with water to form a smooth mixture (or called a slurry), then add to the simmering cherries and mix well. Add the mixture before the cherries come to a boil, or it will be lumpy.

  3. Continue to stir until the cherries mixture comes to a boil and is slightly thickened and glossy. Remove from the heat. Let cool slightly. You can add additional lemon juice for a more sour taste. (that is my favorite!!!)

Putting it all together

  1. When dough has rested and is cold. On a well-floured board, use a wooden rolling pin to roll out dough til a 1/4 in thick. Cut our desired shape. Like a circle or squares no larger than 2 1/2 in.

  2. In a mini lightly greased cupcake pans, lay each dough shape into the pan. Press down slightly so it becomes the shape of the cupcake pan. I skip every other one so the pie crusts don’t touch. (if your pan is 24 use 12 of them.)

  3. Add a spoonful of the cherry filling to each pie crust. Bake in a 350 ° F oven. Bake until crust in golden brown about 16 minutes but since they are mini check after 10 mins and rotate the pan for even browning.

  4. Cool on a wire rack. Remove pies from pans and once completely cooled add desired toppings. Since these are red, white and blue pies. I used a Swiss Meringue Buttercream and fresh blueberries.

  5. Serve warm or at room temperature. If there is leftovers, put into an airtight container on the counter. If your worried about the butter in the topping then you can put into the refrigerator til they are devoured.

Recipe Notes

If you want to make a real treat out of these pies when they are warm serve them with a scoop of vanilla bean ice cream. Extra delicious and on a summer night its amazing! Here is the Swiss Meringue Buttercream recipe!