These mini berry pies are the perfect treat to make on the 4th of July because of the red and blue berries and white ice cream on top! You could also top these pies with fresh whipped cream or even garnish with powdered sugar.
I love fruity desserts in the summertime because they tend to be on the lighter side and aren’t very rich and decadent.
You could easily double this recipe to feed a crowd! These pies are great for parties, potlucks or barbecues because they are in individual sized servings and a scoop of ice cream fits perfectly on top.
Recipe Ingredient Notes
To make mini berry pies, you will need the following ingredients:
- Mini Graham Cracker Pie Crusts
- Strawberries, diced
- Blueberries
- Raspberries
- Sugar
- Salt
- Cornstarch
- Vanilla ice cream, optional topping
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to Make Mini Berry Pies
- Preheat oven to 375℉.
- Place mini graham cracker pie crusts on a baking sheet; set aside.
- In a large mixing bowl, gently combine strawberries, blueberries, and raspberries.
- Add sugar, salt, and cornstarch and toss to coat.
- Fill each pie crust with berry mixture and gently press into crusts using a spoon.
- Place pan in the oven and bake for 30-35 minutes, until fruit is bubbling and crust is golden brown.
- Serve with a scoop of vanilla ice cream on top, if desired.
Storage Instructions
Fridge: Allow the pie to come down to room temperature (covering the pie when it’s still warm will cause condensation and a soggy crust). Cover the pie with plastic wrap and then aluminum foil on top and store it in the fridge for up to 4 days.
Enjoy More Delicious Berry Pie Recipes
Pies and tarts are perfect for any occasion. Check out our comprehensive list of pie and tart recipes!
- Blueberry Crumble Pie
- Fresh Strawberry Pie
- Frozen Raspberry Pie
- Patriotic Fruit Pizza
- Raspberry Cream Cheese Pie
- Slow Cooker Berry Cobbler
Mini Berry Pies Recipe
Ingredients
- 12 Mini Graham Cracker Pie Crusts
- 2 cup strawberries, diced
- 1 cup blueberries
- 1 cup raspberries
- ¼ cup sugar
- ¼ teaspoon salt
- 1 Tablespoon cornstarch
- 3 cup vanilla ice cream, optional topping
Instructions
- Preheat oven to 375℉.
- Place mini graham cracker pie crusts on a baking sheet; set aside.
- In a large mixing bowl, gently combine strawberries, blueberries, and raspberries.
- Add sugar, salt, and cornstarch and toss to coat.
- Fill each pie crust with berry mixture and gently press into crusts using a spoon.
- Place pan in the oven and bake for 30-35 minutes, until fruit is bubbling and crust is golden brown.
- Serve with a scoop of vanilla ice cream on top, if desired.
Notes
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
I’m planning on making these pies and was wondering if you could get everything ready( cut,mix the berries steps 3/4) then bake them later on in the day.
Hi Anna, you could totally get the fruit ready earlier in the day. I would wait to fill the individual pie crusts until right before baking. You wouldn’t want the fruit to be soaking into the crust for hours before baking in case it went soggy. Thanks so much for stopping by our blog. Have a terrific weekend!
Delicious and easy to make. Tasted even better the next day.
Can I use frozen fruit? Would I have to thaw first? Add more/less of any ingredients
I would defrost the berries before adding them to the pie crust and if you find the filling a little too runny, try adding a little more (another couple of teaspoons) cornstarch to thicken.