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Mini chocolate berry pies make the perfect gift for your significant other, best friend, or just to treat yourself.
I can’t think of a better treat for Valentine’s Day than these easy berry chocolate mini pies. Kind of like fancy (but also kind of rustic?!) PopTarts.
I made these because I had leftover pie crust, and I am always looking for unique ways to use up leftover pie dough.
Which, this pie dough happens to be the best I’ve ever made, so take note. It has two secret ingredients — good butter and apple cider vinegar. Of course, if you have a favorite pie crust recipe, feel free to use it. But I definitely urge you to try this one.
If you’ve never used a good European butter for pastries, you are missing out. It has a higher fat content than most American butter. I used Plugra because that’s what was available, and the difference is astounding. If you can’t find any European butter, regular will definitely work. But it’s worth seeking out if you can.
Next, a tiny bit of apple cider vinegar gives your pastry a very slight tang, but in a good way, I promise. It also improves the texture, leaving you with flaky, buttery goodness filled with a rich chocolate berry jam.
The filling is a simple berry jam. Reduce any kinds of berries you like — I used mixed berries — and add some dark chocolate while it’s still hot. Use your favorite dark chocolate that you like to snack on. Done.
For the icing, I just pushed some raspberries through a fine sieve and used mixed the juice with some powdered sugar. Easy.
If you want an impressive, easy-to-make treat to make for your Valentine, you can’t go wrong here. If you have a heart-shaped cookie cutter, even better.
Berry Chocolate Mini Pies
Perfect for Valentine’s Day, these easy mini chocolate pies are the best way to say I love you to anyone in your life.
Equipment
- Cookie cutters
Ingredients
Crust:
- 2 1/2 cups flour
- 1 teaspoon sugar
- 1 teaspoon salt
- 8 ounces cold butter cubed
- 1/2 cup ice water
- 1 teaspoon apple cider vinegar
Filling:
- 12 ounces mixed berries or berries of your choice
- 1/2 cup sugar
- 1/4 cup water
- 1 tablespoon lemon juice
- 3 ounces chopped dark chocolate or chocolate chips
- 1 teaspoon vanilla extract
- Pinch salt
- 1 egg
- 1 teaspoon milk
Icing:
- 1 pint fresh raspberries
- Powdered sugar
- Pinch salt
Instructions
- Preheat oven to 400 degrees F.
- To make the crust, put the flour, sugar, and salt in a large bowl. Add the cubed butter.
- With a pastry blender, cut the butter into the flour until it is crumbly and the largest pieces are pea sized.
- Add the water and vinegar and mix with your hands until you have a shaggy dough.
- Transfer to a clean surface and dust with flour. Cut into four pieces, wrap each piece in plastic and chill for 30 minutes.
- To make the filling, put the berries, sugar, water, and lemon juice in a medium saucepan. Bring to a boil and reduce until the berries are broken down and it coats the back of a spoon. Turn off heat and add the vanilla and stir in the chocolate. Let cool while you roll out the pie dough.
- Remove the pie crust from the fridge and roll each piece into a rectangle about 1/4 inch thick.
- Using a cookie cutter (2-3 inches) of your choice, cut the pie dough. You’ll need two pieces for each mini pie.
- Spoon a teaspoon or two of filling onto half of the cutouts and top with the other half. Press the edges together.
- Using a sharp knife, cut a tiny x in the center of each pie and transfer to a parchment lined baking sheet.
- Beat the egg with the milk and brush the pies with the egg wash.
- Bake for 10-15 minutes, until crust is golden brown and filling is bubbly.
- To make the icing, put a fine mesh sieve over a bowl and press the raspberries into it, catching the juice below. Once all of the raspberries are pressed, add powdered sugar a tablespoon at a time and whisk until you’ve reached the desired consistency. If you need more liquid, you can add a bit of water or milk. Add a pinch of salt.
- When the pies come out of the oven, let cool before coating with the icing.
Notes
Storing leftovers: Can be stored in an airtight container for up to 3 days.
Tried this recipe?Let us know how it was!
