Vegan Mini Fruit Pies

Delight your taste buds with these irresistibly charming Vegan Mini Fruit Pies, a perfect balance of buttery, flaky crust and vibrant, juicy filling. Each petite pie is packed with a delightful medley of fresh strawberries, blueberries, and raspberries, lightly sweetened with maple syrup and a hint of lemon for a burst of natural flavor. Crafted with plant-based ingredients, these bite-sized treats are ideal for vegans and non-vegans alike. Easy to make and ready in under an hour, these mini fruit pies are perfect for any occasion—whether as a show-stopping dessert at gatherings or a sweet snack to satisfy your cravings. With their handheld size and naturally colorful appeal, they make an elegant yet simple addition to your dessert repertoire.

Nutriscore Rating: 64/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 12

Ingredients

• 250 grams All-purpose flour
• 115 grams Vegan buttery spread
• 60 ml Cold water
• 1 pinch Salt
• 50 grams Granulated sugar
• 150 grams Fresh strawberries, diced
• 100 grams Fresh blueberries
• 100 grams Fresh raspberries
• 2 tablespoons Cornstarch
• 2 tablespoons Lemon juice
• 2 tablespoons Maple syrup

Directions

Step 1

Preheat your oven to 180°C (356°F) and line a muffin tin with baking paper cups or lightly grease them.

Step 2

In a large bowl, combine the flour and a pinch of salt. Add the vegan buttery spread in small cubes, and use a fork or pastry cutter to mix it into the flour until the mixture resembles coarse crumbs.

Step 3

Add the cold water to the flour mixture a little at a time, mixing just until the dough comes together. Be careful not to overwork the dough.

Step 4

Wrap the dough in plastic wrap and chill in the refrigerator for at least 15 minutes.

Step 5

While the dough is chilling, prepare the fruit filling. In a medium bowl, combine the diced strawberries, blueberries, and raspberries.

Step 6

Add the granulated sugar, cornstarch, lemon juice, and maple syrup to the fruit mixture. Toss gently until the fruits are coated evenly.

Step 7

Roll out the chilled dough on a lightly floured surface to about 3 mm thickness. Using a circular cutter that is slightly larger than the muffin tin diameter, cut out circles from the dough.

Step 8

Place each dough circle into a muffin tin cavity, pressing gently to shape a mini pie crust.

Step 9

Fill each mini pie crust with the fruit mixture, distributing it evenly among the pies.

Step 10

Bake in the preheated oven for 20 minutes, or until the crust is golden and the fruit filling is bubbly.

Step 11

Remove from the oven and let cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Step 12

Serve warm or at room temperature. Enjoy your delicious Vegan Mini Fruit Pies!

Nutrition Facts

Serving size	(901.5g)

Amount per serving	% Daily Value*
Calories	2246.3

Total Fat 94.3g	0%
Saturated Fat 25.1g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 892.3mg	0%
Total Carbohydrate 321.6g	0%
Dietary Fiber 19.0g	0%
Total Sugars 99.7g
Protein 28.9g	0%

Vitamin D 0IU	0%
Calcium 93.9mg	0%
Iron 13.3mg	0%
Potassium 757.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.7%

Protein: 5.1%

Carbs: 57.2%