Mini Lattice Pies
I love pies, especially pies full of fresh fruit. The rest of my family is weird though. They don’t like pies.
Yes, I know. The horror.
So I don’t bake pies often because I don’t want to be eating an entire pie by myself. (Well I might want to eat the entire pie but it definitely would not be good for my waistline or health).
While shopping at William Sonoma, I came across this lattice pocket pie mold that was on sale at clearance. Mini lattice pies, how cute is that? And it would solve my pie problem. I could just make individual serving pies for myself. Perfect.
So I purchased it, and then it sat in my closet for a while. And then this weekend, I bought a ton of berries: blueberries, strawberries, raspberries. Perfect time to make some fresh berry pies.
The lattice pocket mold was easy to use. You press it on the rolled out pie dough to form the bottom crust layer and the lattice top. The lattice top takes a little work because the mold does not completely cut through it, so I had to manually remove the little chunks inside. Then you place the bottom crust on one end of the mold maker, and the lattice top on the other end. You place your pie filling and then you close the mold and it helps press and seal the pocket pie.
The pies came out so cute. You can eat them with a plate and a fork but you could also pick it up and eat it with your hands like a pop tart.
Fruit pie fillings are so easy to make. Some sugar, some cornstarch, maybe some spices and you are done.
With one pie crust recipe I was able to make two strawberry ones and two blueberries ones.
After these finished baking, I eagerly dug in with a fork. I love eating pies when they are still piping hot. Delicious.
These pies are simple and sweet. The fresh berries really shine.
And what do you know, apparently if you make things cute and mini, suddenly certain pie haters want to eat them too. I only got one pie to myself and the rest were eaten by my pie hating family.
If you love fruit desserts you might like my Easy Blueberry Tart and Lemonade Raspberry Bars, too.
- Your favorite pie crust recipe I used the one written on the William Sonoma pie mold
- 1 beaten egg for the egg wash finish
Blueberry Pie Filling
- 2 cups blueberries
- 1/3 cup granulated sugar
- 1 tsp lemon juice
- 1 1/2 tbsp cornstarch
Strawberry Pie Filling
- 2 cups strawberries sliced
- 1/2 cup granulated sugar
- 1 1/2 tbsp cornstarch
All images and content are © Kirbie's Cravings.
Make the pie crust dough and roll out until about 1/4 inch thick.
Using lattice mold, press into the dough and cut to form mini pies.
Place the bottom pie section on one end of the lattice mold and fill with berry filling. Place the other lattice cute out on the other end of the lattice mold and press close until ends are sealed.
Remove pies and place on a baking sheet lined with parchment paper. Brush tops with beaten egg.
Preheat oven to 350°F and bake for approximately 20 minutes until pie crust turns golden.