I love simple, delicious desserts and let me tell you, it doesn’t get any easier than these Mini Basil Berry Pies. These little cuties are not your traditional one-note berry pies. Oh no, they are layered with fresh flavors, a crispy [store bought] crust and better yet, they’re completely adorable.
These rustic basil berry pies are the perfect little additions for a bridal shower or backyard barbecue. My boyfriend absolutely devours these bite sized goodies. I’ll never tell him how easy they are to make! My favorite part about this recipe is that you can play with the ingredients depending on what you have at home. Sometimes I make the filling using lemon juice instead of orange for an added punch of freshness! If you try swapping any of the ingredients, send me an email or leave a comment!
First, you want to start with your basil berry filling. Add sugar, cornstarch, blueberries, basil, orange juice and zest to medium sauce pan. Stirring continuously, bring contents to a boil and simmer on medium heat for 6-8 minutes or until filling thickens. At this point, I like to use a wooden spoon and crush some of the berries to create a “fuller” texture. Remove filling from heat and allow it to cool completely. Carefully remove basil leaves with a fork. Now is the hard part – try not to eat the berry filling straight from the pan!
Here’s where things get even easier. If you want to prepare your own homemade crust, more power to you but, there’s no shame in the store bought crust game! Unroll your dough onto a floured surface and cut small circles (approximately 2.5 inches in diameter). Here’s a tip – the top of a Ball mason jar is the perfect size if baking in a mini muffin pan.
Gently press dough into each cup and prick bottom with a fork. Once you have prepared your crust, spoon the berry filling into each cup. Pop in the oven for 10 to 12 minutes [until crust is golden brown] and let cool.
I like to top mine with powdered sugar but like any other pie, they are delicious served warm with vanilla ice cream.
Let me know if you have any questions. Happy baking!
Prep Time: 30 minutes
Cook Time: 12 minutes
Total Time: 42 minutes
Yield: 24 mini pies