Things you’ll need
- 2 ½ cups all purpose flour
- ½ cup butter flavored shortening
- ½ cup salted butter
- 6 tablespoons buttermilk
- 2 tablespoons sugar
- ½ vanilla bean
- 1 teaspoon salt
- Egg wash
- 4 cups fresh raspberries
- 6 tablespoons of sugar
- 1 ¾ ounce powdered pectin
- 1 tablespoon lemon juice
- 3 ¼ round cookie cutter
- Potato masher
- Pi cookie cutter
- Mini tart tray
- Large mixing bowl
- Plastic wrap
- Sauce pot
- Rolling pin
- Pastry brush
- Baking tray lined with parchment
Let’s get started!
- Preheat oven to 350ºF.
- Combine flour, sugar, salt, and vanilla bean seeds in a large mixing bowl.
- Add butter and shortening and then work the mixture between your fingers until it resembles coarse meal. Pour in buttermilk and continue working with your hands.
- Form the dough into a disk and then wrap tightly in plastic wrap. Chill in fridge for 2 to 24 hours.
- Combine raspberries, lemon juice, and sugar in a sauce pan on medium-high heat and use a potato masher to crush. Bring to a boil, stirring frequently.
- Once the raspberry mixture comes to a boil, add pectin and continue to boil and stir for 10 to 15 minutes.
- Remove from the stove and carefully pour through strainer into a mixing bowl. Chill in the fridge for a few hours.
- Roll dough out to ¼ inch thickness and then use a cookie cutter to cut out 12 circles. Use the Pi shaped cookie cutter to make 12 Pi symbols.
- Place the dough circles in the tart tray and use your fingers to mold the crust edges (PICTURE at 6:30).
- Place Pi symbols on a parchment-lined baking tray (PICTURE at 6:48). Brush the surface of the symbols with egg wash.
- Scoop the raspberry filling into pie shells and then brush the edges of the crust with egg wash. Place both trays in the oven and bake for 15 to 18 minutes.
- Remove from oven and let cool completely on the tray. Gently place a Pi symbol on top of each pie.
- TaDa! The Mini Raspberry Pi Pies are all ready for taste calculations!