Berry season might be winding down, but baking season is just beginning. Fortunately, you can make these sweet-tart mini raspberry hand pies, or “pop tarts,” any time of year. They use frozen raspberries, and are so easy that you don’t even need to be a good baker!
Mini Raspberry Hand Pies that are Like Homemade Pop Tarts
This recipe uses a shortcut: refrigerated or frozen pie crust. My favorite brand is Wholly Wholesome. They use simple, from scratch ingredients, and offer various crust options and even pre-rolled dough. But many brands of premade pie crusts are dairy-free, even some of Pillsbury’s!
To ensure the instructions for these mini raspberry hand pies are easy to follow, Culinary.net made this speedy instructional video. It’s quite helpful! But the recipe itself was adapted from the Washington Red Raspberry Commission.
Special Diet Notes: Mini Raspberry Hand Pies
By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, nut-free, peanut-free, optionally soy-free, vegan, and vegetarian.
- 1 (12-ounce) bag frozen red raspberries, thawed at room temperature for 30 minutes
- 1½ tablespoons non-GMO cornstarch or arrowroot
- 2 (9-inch) refrigerated dairy-free pie crusts (see post above)
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
- Coarse sugar or sprinkles, for sprinkling (optional)
- Preheat your oven to 425ºF, and line a baking sheet with parchment paper.
- Using a rolling pin, gently mash the slightly thawed raspberries in the sealed bag.
- Place a strainer over a medium bowl and strain the crushed raspberries for 10 to 15 minutes, allowing the raspberry juice to fall into the bowl. Reserve the raspberry juice for the glaze.
- While the raspberries are straining, roll out both pie crusts into rectangular shapes and cut each into eight 2½-x-4-inch rectangular pieces. Place half of the rectangular pieces on your prepared baking sheet.
- In a medium bowl, stir together 1½ cups of the drained raspberries and the starch.
- Add 1 to 2 tablespoons of the raspberry-starch mixture to the center of each piece on the baking sheet and top each with second a rectangular piece. Use a fork to seal and crimp the dough edges.
- Bake for 10 minutes, or until the crust is golden brown. Let the tarts cool completely.
- In a medium bowl, whisk the powdered sugar, 2 to 3 tablespoons reserved raspberry juice, and vanilla until smooth.
- Drizzle the glaze on the cooled tarts.