Baking is really were I get my most joy from. I think that is because it is so hands on, rather than throwing stuff in a pot and walking away. Baking can be pretty precise, very creative or innovative and for me its about creating something that other people will enjoy.
The funny thing is, I’m a true “salty” at heart. Ill take olives over cake most days but I love decorating cookies and little pies. Its like a stress reliever, an creative outlet that lets me forget the world and knowing that I can bring a smile on someone’s face
These little cute mini pies are all about creating with dough. Its a simple pie dough that stays pliable and wont rip so easy even if it gets a bit warm, giving you the time to experiment with cutouts, braiding and freeform designs. To find the pie crust recipe, click HERE
To keep it simple I made a quick filling of crushed raspberries sugar and lemon juice. You find the recipe HERE
Ingredients
- 1 prepared pie dough (makes either one large pie crust for a 9″ pie and enough leftover for cutouts and free forms or for 6 mini pies (my forms are 4″ round and 2×4″ rectangle
- 1 cup prepared fresh raspberry filling
- 1 egg yolk mixed with 1 TBS water for egg wash
one you decorated you pies bake at 350 for 15-20 minutes until golden brown. Serve warm with a scoop of vanilla ice cream, whipped cream or plain.
Most of all, have fun creating.
