Description
Delightful mini cherry pie showcases sweet cherries nestled in a buttery, flaky crust perfect for summer desserts. Homemade pastry and fresh fruit combine to create an irresistible treat you’ll want to share with friends and family.
Ingredients
Scale
- 2 cups (300g) cherries, pitted (fresh or frozen)
- 1 ¼ cups (155g) flour, all-purpose
- ½ cup (115g) butter, unsalted (cold and diced)
- ¼ cup (50g) sugar, granulated
- ½ tsp vanilla extract
- ¼ tsp almond extract (optional, for extra flavor)
- ½ tsp salt
- 1 tbsp cornstarch
- 34 tbsps ice water
- 1 egg, beaten (for egg wash)
- Coarse sugar (optional, for sprinkling)
Instructions
- Dough Preparation: Sift flour and salt together in a mixing bowl, creating a uniform dry base for the pastry.
- Butter Integration: Incorporate chilled, cubed butter into the flour mixture, using fingertips or a pastry blender to develop a crumbly texture resembling coarse sand.
- Dough Formation: Gradually add ice-cold water, gently mixing until the dough coheres without excessive manipulation, then shape into a compact disk and refrigerate for 30 minutes to stabilize the gluten and butter.
- Pastry Shaping: Roll the chilled dough on a floured surface to an even, thin sheet, then carefully line mini pie tins, trimming and crimping the edges to create neat, decorative borders.
- Filling and Topping: Distribute cherry mixture evenly into the prepared pastry shells, then craft a top crust using either a full cover with strategic venting or an intricate lattice design that showcases the vibrant filling.
- Egg Wash and Baking: Brush the exposed pastry with beaten egg for a lustrous golden finish, then bake in a preheated oven until the crust turns golden brown and the filling bubbles enticingly, creating a perfectly crisp and delectable mini cherry pie.
Notes
- Chill Butter Thoroughly: Cold butter is crucial for creating those coveted flaky, tender pie crust layers that melt in your mouth. Keep butter in the freezer for 15 minutes before cutting into cubes.
- Minimize Dough Handling: Overworking pie dough develops gluten, resulting in tough, dense crusts. Use light, quick movements when mixing and rolling to maintain a delicate, crumbly texture.
- Perfect Egg Wash Technique: Apply egg wash with a gentle brush, ensuring even coverage for a stunning golden-brown finish. Use a pastry brush with soft bristles for uniform shine and color.
- Lattice Crust Options: Experiment with lattice designs by cutting strips of different widths or creating intricate woven patterns. This not only looks beautiful but allows steam to escape, preventing soggy bottoms.
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 7
- Calories: 240
- Sugar: 11g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg