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Fresh Berry Mini Pies

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These mini fruit pies are perfect after any meal and especially after cooking out on the grill.

Recipe Prep Time
Prep Time
45 min
Recipe Cook Time
Cook Time
15 min
Recipe Ready Time
Ready In
1 hr
Recipe Servings


3 ready-to-unroll refrigerated pie crusts

2 cups Welch's Unfiltered 100% Juice Concord Grape 

1 lime

2 tbsp sugar

5 cups berries, such as raspberries, blueberries, blackberries, and strawberries, quartered


Preheat the oven to 350°F.

Unroll the pie crusts. Cut four 5-inch rounds out of each crust for 12 rounds total. Reserve the scraps for another use.

Press each round against the bottom and up the sides of a muffin cup in a muffin tin; you should have a 1/2 inch rim of crust. Decoratively crimp the rims around the tops of the muffin cups.

Bake for 7 minutes. Use a spoon to gently press the any puffing spots of crust flat. Continue baking until golden brown and set, 5 to 7 minutes longer. Cool completely in the pan on a wire rack.

Meanwhile, pour grape juice into a small saucepan and zest the lime into the juice. Stir in the sugar. Boil until reduced to a syrupy consistency, about 1/3 cup. Cool to room temperature, stirring occasionally. Squeeze 1 teaspoon lime juice into the syrup. Gently toss with the berries until well-coated.

Remove the pie crusts from the muffin tin. Fill each cup with berries. Serve immediately.


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