The pastry

  • 30 grams (1 ounce) almond flour
  • 60 grams (2.1 ounces) cornstarch
  • 200 grams (7 ounces) flour
  • pinch salt
  • 100 grams (3.5 ounces) powdered sugar
  • 100 grams (3.5 ounces) butter
  • 2 eggs

Berry filling

  • 600 grams (21.2 ounces) any berries
  • 100 grams (3.5 ounces) sugar
  • 2 teaspoons pectin (can be replaced with 2 tablespoons of starch)


  • Mixer Bowl

    A crucial item for achieving a smooth and homogeneous dough. Make sure it's large enough to handle all your ingredients comfortably.

  • Rolling Pin

    Essential for rolling out the dough evenly. A non-stick rolling pin can make the process easier and prevent the dough from sticking.

  • Silicone Mats or Parchment Sheets

    These help in rolling the dough to the perfect thickness without sticking to surfaces. Silicone mats are reusable and eco-friendly!

  • Saucepan

    Needed for preparing the berry filling. Opt for a heavy-bottomed saucepan to ensure even heat distribution.

  • Molds

    Used to shape the pies. Make sure to select the right size and shape to match your vision. Non-stick molds can save you a lot of fuss.


Step 1

Place all the ingredients in a mixer bowl and knead until the dough becomes homogeneous and soft. Dividing the dough into two parts makes it easier to handle. Roll each half into a layer about 4-5mm (0.18 inches) thick, placing it between two silicone mats or sheets of parchment paper. Let the dough rest in the fridge for at least an hour.

Step 2

In a saucepan, combine the berries and sugar, and bring to a boil. Gradually add the pectin while stirring continuously. Boil for another 5-7 minutes until the mixture thickens. If you are using starch instead of pectin, dissolve it in 1/4 cup of warm water before adding it to the boiling berries. Allow the filling to cool completely.

Step 3

Take one dough layer from the fridge and cut out circles matching the diameter of your molds. Place the dough at the bottom of each mold. Cut strips from the remaining dough corresponding to the height of the mold edges, and place them in the molds as well. Fill with the berry mixture and refrigerate.

Step 4

From the second dough layer, cut strips to form a lattice crust. Arrange the strips on top of the pies. Preheat your oven to 356°F (180°C) and bake until the tops are golden and the filling starts to bubble slightly. Baking time may vary depending on the size of your molds, so keep an eye on your pies.


Variety is the spice of life! 🎉 When your pies are hot and ready, consider serving them with a scoop of creamy vanilla ice cream for an epic hot-and-cold combination. 🥧🍨 Another great idea is to dust the top of your pies with powdered sugar, giving them that bakery-style look and an extra hint of sweetness. If you're entertaining, try creating a dessert platter with fresh mint leaves and extra berries for garnish. 🌿🍓 These little details can make a big impact, turning a simple dessert into a show-stopping centerpiece! For a cozy experience, serve these pastries warm with a generous dollop of whipped cream and a cup of hot cocoa or your favorite tea. 🍵☕️ The balance between the flaky pastry and the rich berry filling is just irresistible!


Looking to make this pastry recipe gluten-free or vegan? 🌱 We've got you covered! For a gluten-free version, simply replace the regular flour with your favorite gluten-free flour blend. Ensure your gluten-free flour includes a binder like xanthan gum to keep the dough cohesive. For a vegan twist, swap out the butter with a plant-based alternative like coconut oil or vegan margarine, and replace the eggs with a flaxseed or chia seed mixture (1 tbsp of ground flaxseed or chia seeds mixed with 2.5 tbsp of water per egg). Both variations maintain the delicious flavor and texture while making the recipe accessible to everyone. 🌟


  • Why is my dough too sticky or too dry?

    Sticky dough often needs more flour, while dry dough might need a tad more butter or a small amount of cold water. Adjust slowly to achieve the perfect consistency.

  • Can I use frozen berries for the filling?

    Absolutely! Just make sure to thaw them first and drain any excess moisture to avoid a soggy filling.

  • How can I ensure my pie crust is flaky?

    Keep your ingredients, especially butter, chilled and avoid overworking the dough. These steps help in achieving that desired flaky texture.

  • What’s the best way to store leftover pies?

    Store them in an airtight container at room temperature for up to 2 days or refrigerate for up to a week. Reheat in the oven to regain crispiness.

  • How do I prevent my berry filling from spilling out?

    Make sure to boil your filling until it thickens properly, and avoid overfilling your pies. This helps in keeping the berry goodness snug inside its crust!

  • Can I prepare the dough and filling in advance?

    Absolutely! Both the dough and berry filling can be prepared ahead and stored in the fridge for up to 2 days, making your final assembly quick and easy.

Nutrition facts

Mini berry pies
Recipe Yield:6 pies
Calories:350-400 per pie
Calories (Min - Max):350 - 400
Total Fat:18g
Saturated Fat:10g
Total Carbohydrate:45g
Total Sugars:22g