Indulge in a burst of fruity goodness with these delightful mini berry pies. Made with store-bought tart shells, this recipe reduces prep time without sacrificing flavor. These adorable mini pies are sure to be a hit at any gathering!

Mini berry pies topped with whipped cream on a marble cake stand.


 

Why you’ll love this recipe:

  • Super quick to make – All you have to do is toss the fruit in some sugar and cornstarch, spoon the filling into the pre-made tarts shells, and bake. 15 minutes is all you need to whip up these mini pies.
  • Bursting with flavor – The combination of berries baked until bubbling creates a jammy filling, bursting with fruit flavor, paired with a flaky, buttery tart shell and a dollop of whipped cream for some extra rich creaminess.
  • Adorable presentation – Miniature desserts always have a way of charming guests, and these mini berry pies are no exception. Their petite size makes them perfect for individual servings, whether served at a party, family gathering, or as a special treat for yourself.
Mini mixed berry pies topped with whipped cream on a marble cake stand.

Ingredients you’ll need:

  • Frozen Mini Tart Shells – Save on time by using pre-made tart shells. The tart shells serve as a base and have a buttery, flaky texture that complements the fruit filling perfectly.
  • Mixed Berries – The mixed berries add a burst of vibrant color and a variety of flavors to the pies. Raspberries, blueberries, and strawberries each bring their own unique characteristics to the filling, combining sweet and tart notes for a well-balanced taste.
  • Granulated sugar – Brings out the natural sweetness of the berries and balances the tartness.
  • Cornstarch – Acts as a thickening agent in the filling, helping to bind the juices released by the berries and to create a cohesive texture.
  • Whipped cream (optional) – Adds a rich-creamy taste, smooth-velvety mouth-feel, and visual appeal.

How to make mini berry pies:

(The full written and printable recipe is further below.)

process images of how to make mini berry pies using frozen tart shells.
  1. Preheat oven to 375F and arrange a dozen frozen tart shells on a baking sheet.
  2. Add the berries, sugar, and cornstarch to a medium bowl and gently toss to coat.
  3. Spoon the mixture into the tart shells and try to tightly pack in the fruit.
  4. Bake for 30 minutes or until the filling is bubbling and the crust is golden brown.

Variations:

  • tart shells – mini graham cracker pie crusts can be used instead
  • mixed berries – a combination of 2-4 berries or fruit can be used. Some of my favorite combos are:
    • raspberries, blueberries & strawberries
    • raspberries & peaches
    • strawberry & rhubarb
    • strawberry & kiwi
  • whipped cream – or a scoop of vanilla ice cream goes great as well

How to serve:

To serve, arrange the freshly baked mini pies on a decorative platter or individual dessert plates. Optionally, dust the tops with powdered sugar for an extra touch of sweetness. Pair the pies with a hot cup of coffee or tea for a delightful dessert experience, or enjoy them on their own as a sweet treat any time of day.

A mini berry tart on a vintage floral teacup saucer.

FAQ:

Can I use frozen berries?

Yes, simply thaw and drain the frozen berries well before using them in the recipe. Also, please note that using frozen berries might mean it takes a few extra minutes to bake.

Can I make these mini berry pies in advance?

Yes, you can make these pies up to 2 days in advance. Bake and let cool completely and store in an airtight container at room temperature until ready to serve.

How to store leftover mini berry pies:

Store any leftover mini pies in an airtight container in the refrigerator for up to 3-4 days. They can be reheated in the oven at 350F for 5-10 minutes to restore their crispiness, or enjoyed cold, straight from the fridge.

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Did you make this recipe? Please kindly leave a comment with your star rating below.

5 from 1 review

Mini Berry Pies

Yield: 12 mini pies
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Author: Lily Ernst
Course: Dessert
Method: Bake
Indulge in a burst of fruity goodness with these delightful mini berry pies. Made with store-bought tart shells, this recipe reduces prep time without sacrificing flavor.
Print Leave a Review Pin Recipe

Ingredients

  • 12 frozen mini tart shells
  • 3 cups mixed berries, I used 1 cup raspberries, 1 cup blueberries, and 1 cup chopped strawberries
  • ¼ cup sugar
  • 1 Tbsp cornstarch
  • whipped cream or vanilla ice cream for serving, optional

Instructions
 

  • Preheat oven to 375F and arrange a dozen frozen tart shells on a baking sheet.
    12 frozen mini tart shells
  • Add the berries, sugar, and cornstarch to a medium bowl and gently toss to coat.
    3 cups mixed berries, ¼ cup sugar, 1 Tbsp cornstarch
  • Spoon the mixture into the tart shells and try to tightly pack in the fruit.
  • Bake for 30 minutes or until the filling is bubbling and the crust is golden brown.
  • Let cool and serve with whipped cream or vanilla ice cream if desired.

Notes

Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
Calories: 105kcal, Carbohydrates: 15g, Protein: 1g, Fat: 4g, Saturated Fat: 2g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.03g, Cholesterol: 3mg, Sodium: 41mg, Potassium: 21mg, Fiber: 2g, Sugar: 8g, Vitamin A: 18IU, Vitamin C: 1mg, Calcium: 3mg, Iron: 1mg
Did you make this recipe?Tag @littlesweetbaker on Instagram and hashtag it #littlesweetbaker.

Recipe adapted from Six Sisters’ Stuff