Red Berry Pie Cookies
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Raspberry & strawberry pie cookie recipe : cute mini pies-meet-cookies with delicious red berries!
You can make this with either a homemade or premade pie crust. I think homemade really brings the best flavor, but premade is a touch easier to use and lattice.
Ingredients (pie crust)
— 2 1/2 cups flour
— 1 cup cold cubed butter
— 1 tsp vanilla
— 1 tbs sugar
— 1/4 tsp salt
— 4-6 tbs cold water
Filling:
— 2 cups raspberries & diced strawberries
— 1/2 cup sugar
— 2 tbs corn starch
— 1/2 cup water
How-to:
1. Start with the pie crust. Add flour, sugar, vanilla, salt, and butter to a food processor or stand mixer. Mix on medium until it becomes sticky and sandy.
2. Start to add cold water 1 tbs at a time until it turns to a dough — I’ve found this can be easiest to do with your hands.
3. Roll into a ball, wrap in plastic wrap, and chill for at least 30 minutes and up to 24 hours.
4. For the filling, add all ingredients to a skillet over medium heat. Stir and heat until it starts to bubble — leave it boiling for about a minute, turn down the heat, and set aside to cool for a bit.
5. Preheat your oven to 350˚. Once chilled, split your dough into two balls. Using a floured rolling pin, roll them out into two pieces — it’s ok if they’re not perfectly even.
6. Add a layer of filling, and then lattice strips on top.
7. Use a biscuit cutter to cut out your cookies, sprinkle with a bit of sugar, and bake for 10-11 minutes.
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Okay, so you've got the basic recipe for these amazing red berry pie cookies, but let me share some tips I've picked up to make them absolutely perfect every single time! When I first started making these berry pie cookies, I had a few hiccups, but now I feel like a pro, and I want you to feel that way too. First off, about that pie crust – I know the recipe mentions homemade or premade. Honestly, I've tried both extensively. While premade is a lifesaver on busy days and totally fine for these cute mini berry pies, making your own crust really elevates the flavor. If you're going homemade, the key is cold butter and cold water. I even chill my flour sometimes! This prevents the butter from melting too fast, giving you those flaky layers we all adore in a good red berry pie. Don't overmix it; you want little bits of butter still visible. For premade, don't be afraid to lightly flour your surface and rolling pin to avoid sticking, especially when doing the lattice. Now, for the filling – those luscious raspberries and strawberries make these 'Benny Pie Cookies' sing! I always try to use really ripe, sweet berries. If your berries aren't super sweet, a tiny extra pinch of sugar in the filling won't hurt. And don't skip the cornstarch; it's essential for getting that perfectly thick, jammy consistency without it being too runny. I've learned the hard way that a watery filling makes for soggy bottoms, and nobody wants that! Cook it until it's bubbling nicely and thickens, then let it cool down a bit before adding it to your crust. This cooling step helps it set even more. Thinking about variations? While raspberry and strawberry are a classic combo for these red berry pie cookies, don't be afraid to experiment! I've tried adding a few blueberries for a deeper 'red fruit pie' flavor, or even a mix of cherries and strawberries. Just make sure the total fruit quantity remains similar. A squeeze of lemon juice in the berry filling can also brighten up the flavors beautifully, especially if your fruit is on the sweeter side. When it comes to cutting out the cookies, a biscuit cutter is perfect, but I've also used cookie cutters in fun shapes for different occasions – hearts for Valentine's Day (as mentioned in the hashtags!), stars for a summer picnic. Just be gentle when transferring them to the baking sheet. And that sprinkle of sugar on top? It’s not just for looks; it adds a lovely little crunch and sparkle that makes these 'berry pie cookies' feel extra special. Finally, storage! If you happen to have any left (which is rare in my house!), these red berry pie cookies store well in an airtight container at room temperature for a couple of days, or in the fridge for up to a week. They're also fantastic slightly warmed up. I hope these extra tips help you create the most delicious and beautiful red berry pie cookies! They're truly a joy to make and even more fun to eat.
that looks delicious!😍