How To Make Raspberry Mini Pies

Delightful Vegan Raspberry Mini Pies: A Burst of Sweetness in Every Bite

Vegan desserts have come a long way in recent years, proving that plant-based treats can be just as delicious and indulgent as their non-vegan counterparts. If you’re a fan of the vibrant and tangy flavor of raspberries, you’re in for a delightful journey into the world of vegan desserts. In this article, we’ll explore the tantalizing world of vegan raspberry mini pies, where health-conscious choices meet culinary creativity. These miniature delights are not only visually appealing but also bursting with the goodness of raspberries. We’ll delve into the art of making these sweet treats while keeping your health and the environment in mind.

The Sweetness of Raspberry Mini Pies

Raspberry mini pies are an excellent choice for those who seek a balance between sweetness and tartness in their desserts. The natural, bold flavor of raspberries pairs beautifully with the buttery crust, creating a harmonious symphony of tastes and textures. And the best part? You can savor all of this deliciousness without any animal products.

Vegan Pie Crust – The Foundation of Perfection

Before we dive into the luscious raspberry filling, let’s start with the foundation of our vegan raspberry mini pies – the crust. Traditional pie crusts often rely on butter or lard, but fear not, for the world of vegan baking has a solution. A vegan pie crust can be just as flaky and scrumptious. The secret? Substituting butter with non-dairy alternatives like coconut oil or vegetable shortening. These alternatives maintain the desired texture without compromising on flavor.

The Benefits of Vegan Raspberry Mini Pies

1. Health-Conscious Delight: Vegan raspberry mini pies are a healthier option than their traditional counterparts. With no animal fats or dairy, they are lower in saturated fats, cholesterol, and calories.
2. Ethical and Eco-Friendly: Going vegan with your desserts supports ethical treatment of animals and is environmentally responsible. It reduces the demand for dairy and other animal-based ingredients, contributing to a more sustainable food system.
3. Rich in Antioxidants: Raspberries are loaded with antioxidants, such as vitamin C and quercetin, which can help boost your immune system and protect your cells from damage.
4. Dairy-Free Delight: For those with lactose intolerance or dairy allergies, these mini pies provide a delicious alternative without compromising on taste.
5. Versatile: You can experiment with different fruit fillings, from blueberries to blackberries or even a combination of fruits, to create a variety of vegan mini pies.

Conclusion

Vegan raspberry mini pies are a testament to the versatility and creativity of plant-based baking. These delightful treats offer all the flavors and textures you’d expect from a classic fruit pie but without any animal products. By using a vegan pie crust and a luscious raspberry filling, you can savor the sweet and tangy essence of raspberries while making a conscious choice for your health and the environment.

Whether you’re a seasoned vegan baker or just starting to explore the world of plant-based desserts, these mini pies are a perfect addition to your repertoire. So, roll up your sleeves, gather your ingredients, and start creating your own batch of vegan raspberry mini pies. They’re sure to be a hit at your next gathering, or you can simply savor them one delightful bite at a time.

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Raspberry Mini Pies

Prep Time 30 minutes minutes

Cook Time 25 minutes minutes

Total Time 53 minutes minutes

Servings 12

Indulge in the world of delectable Vegan Raspberry Mini Pies, where sweet and tangy flavors meet in perfect harmony. These delightful, cruelty-free mini pies are a testament to the creativity of plant-based baking. Crafted with a flaky vegan pie crust and a luscious raspberry filling, they offer a guilt-free indulgence that's as easy on the conscience as it is on the senses. With a preparation time of approximately 30 minutes and a baking time of 20-25 minutes, you'll have a batch of these sweet treats ready in under an hour. Whether you're a seasoned vegan baker or just starting your culinary journey, these mini pies are a delightful addition to your repertoire, perfect for any occasion.

Equipment

• Mixing bowls
• Rolling Pin
• Measuring cups and spoons
• Pastry Cutter or Fork
• Muffin Tin
• Round Cookie Cutter or Glass
• Pastry Brush
• Piping Bag (Optional)
• Oven
• Refrigerator

Ingredients

• For the Vegan Pie Crust:

1 ¼ cups all-purpose flour

1/2 teaspoon salt

1/2 cup coconut oil, cold and solid

4-5 tablespoons ice-cold water

• For the Vegan Raspberry Filling:

2 cups fresh raspberries

1/2 cup granulated sugar

2 tablespoons cornstarch

1 tablespoon lemon juice

1/2 teaspoon vanilla extract

• For Assembling the Mini Pies:

Vegan pie crust (prepared as per instructions)

Raspberry filling (cooled)

1 tablespoon almond milk (or any non-dairy milk)

1 tablespoon granulated sugar (for dusting)

• Optional Vegan Whipped Cream:

1 can of full-fat coconut milk, refrigerated overnight

2 tablespoons powdered sugar

1 teaspoon vanilla extract

Instructions 

For the Vegan Pie Crust:

• In a mixing bowl, combine 1 ¼ cups of all-purpose flour and 1/2 teaspoon of salt.

  Add 1/2 cup of cold and solid coconut oil to the flour mixture. You can cut the coconut oil into small chunks for easier mixing.

  Use a pastry cutter or your fingers to blend the coconut oil into the flour mixture until it resembles coarse crumbs.

  Gradually add 4-5 tablespoons of ice-cold water, one tablespoon at a time, and mix the dough until it comes together. You should be able to form it into a ball.

  Form the dough into a disc, wrap it in plastic wrap, and refrigerate it for at least30 minutes to allow it to firm up.

For the Vegan Raspberry Filling:

• In a saucepan, combine 2 cups of fresh raspberries and 1/2 cup of granulated sugar over medium heat. Stir until the sugar dissolves and the raspberries release their juices.

  In a separate bowl, mix 2 tablespoons of cornstarch with a small amount of water to create a smooth paste.

  Add the cornstarch paste to the raspberry mixture, stirring constantly until it thickens. This should take a few minutes.

  Remove the saucepan from the heat and stir in 1 tablespoon of lemon juice and 1/2 teaspoon of vanilla extract.

  Allow the raspberry filling to cool before using it in your mini pies.

Assembling Your Vegan Raspberry Mini Pies:

• Preheat your oven to 375°F (190°C).

  Roll out your refrigerated vegan pie crust on a lightly floured surface to about 1/8-inch thickness.

  Use a round cookie cutter or a glass to cut out circles from the rolled-out dough. These will be the pie crusts for your mini pies.

  Place the circles into a muffin tin to form the crusts for your mini pies.

  Fill each pie crust with a spoonful of the cooled raspberry filling, leaving a small gap at the top.

  You can roll out any leftover pie crust and cut out smaller circles to create a lattice pattern on top of the pies, or simply use a solid circle to cover the filling.

  Brush the tops of the pies with almond milk (or any non-dairy milk) to give them a nice sheen and sprinkle with granulated sugar for added sweetness and texture.

  Bake the mini pies in the preheated oven for 20-25 minutes or until the pie crusts are golden brown and the filling is bubbling.

  Once baked, allow the mini pies to cool before serving.

Optional Vegan Whipped Cream:

• If you want to prepare vegan whipped cream for topping, refrigerate a can of full-fat coconut milk overnight without shaking it.

  The next day, open the can and scoop out the thick coconut cream that has separated from the liquid.

  In a mixing bowl, whip the coconut cream with 2 tablespoons of powdered sugar and 1 teaspoon of vanilla extract until it becomes light and fluffy.

  Use a piping bag with a decorative tip to add a swirl of vegan whipped cream to each mini pie before serving.