Mini Mixed Berry Pies

I am finally posting this yumminess! A few weeks ago, a friend of mine made a deliciously looking blueberry pie which inspired me to at least think about tackling the making of a pie. The biggest fear I had was centered around the pie crust. If I was going to dive in and attempt making a pie, I should go all out and that meant making the crust from scratch.

I went a step further and decided to make the crust not only gluten free, but also to make them as mini pies. Let me tell you, here, right now: this endeavor of mine was very time consuming, but fortunately not as difficult as I thought. I decided on trying a gluten free crust because one of the ladies at work is gluten free and she always brings snacks for our weekly morning meeting, but they aren’t always gluten free. So I figured, why not make something that I’ll bring into the office that she can enjoy as well?

I ended up talking to her about it and she gave me her gluten free flour mix – Pamela’s Gluten Free Baking and Pancake mix – which thankfully had a good pie crust recipe on the back :) But know that you don’t have to make this gluten free, you can absolutely use regular flour!


Before diving in, I searched for a good recipe to use as a base and found this really great one from Naomi over at Bakers Royale. I decided to do mini pies because they would be easier for people to enjoy – just take one and enjoy! No need to worry over what size slice to cut for yourself.

What You’ll Need

  • Muffin tins – I only ended up making 18 mini pies, so I had a full 12 muffin tin tray and a 6 muffin tin tray
For the Pie Crust:
  • Pamela’s Baking and Pancake Mix – or whatever GF mix you use – or whatever you will be using for the crust
    • 1½ cups Pamela’s Baking & Pancake Mix
    • 2 tsp sugar (omit sugar for savory crusts such as for quiche)
    • 4 TBSP unsalted butter, chilled
    • 2 TBSP oil
    • ¼ cup ice water
For the Filling:
  • 3 oz. blueberries
  • 3 oz. raspberries
  • 3 oz. blackberries
  • ¼ teaspoon of lemon zest
  • 3 tablespoons flour
  • 1//3 cup sugar

Directions: Preheat oven to 400 degrees F

Directions – Pie Crust

Combine Baking & Pancake Mix and sugar in a bowl. Cut chilled butter through flour mixture with two knives, pastry cutter, or with paddle attachment and stand mixer until butter is in very small pieces. Add oil, then add ice water slowly until dough comes together, not sticky. You may not need all the water.

Roll out the dough between two sheets of parchment or wax paper. Dough should be thin, about 1/8″ as it will puff and swell when it bakes.

I used a cookie cutter I found in the pantry to cut circles to insert into the muffin tins. I believe the cookie cutter was about 3.5 – 4 inches in diameter and worked pretty well.


Directions – Filling

  • Place all the ingredients together in a bowl and toss to combine


Putting It All Together

Fill the pie wells in the muffin tin about 3/4 of the way with the filling. I decided to do a lattice top instead of fully covering the pies. So I found a scalloped pastry cutter in a drawer (total luck, I don’t know what I would have done if I did’t have one) and cut strips.

I didn’t realize that I should have put my second half of dough in the refrigerator to prevent drying out, so my lattice strips kept breaking on me. This other recipe I found on Tablespoon calls for one egg whisked to be brushed on the top, so I decided to do that, hoping it would help with the dryness and make the crust a little more crispy.

Use a pastry brush – or any soft one you have – and lightly brush the whisked egg over the tops of each pie. Then bake for 20-25 minutes or until golden brown at 400 degrees F.


The first batch!

I have to tell you, I’m pretty proud of myself. They may not look perfect, but they sure do taste that way! ;) I will want you: they were a little annoying to get out since not all of the pies had near perfect crusts; I was afraid some would crumble as I tried to get them out. I placed each one in a cupcake liner for a cleaner and easier transport.

Have a pie recipe you absolutely love (and want to share)? Comment and link! I may look for a full pie recipe to tackle in the near future :)

Look for another Hopscotch Running Chronicles soon!

Unless otherwise noted, all pictures are mine.

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