Mini Raspberry Hand Pies or "Pop Tarts" Recipe (Dairy-Free, Vegan)

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!

You can also make your own pie crust. This Dairy-Free Buttery Pie Crust Recipe is one of my favorites for its rich taste. Pamela’s Pie Crust is a great option for gluten-free needs.

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.

Mini Raspberry Hand Pies or "Pop Tarts"

Prep time

20 mins

Cook time

10 mins

Total time

30 mins

The filling is almost pure raspberry, without any sweetener. But the glaze adds sweetness to the tart filling. If your raspberries are quite tart, and/or you decide not to make the glaze, you can sweeten the raspberry filling as desired.

Author: adapted from Washington Red Raspberry Commission

Recipe type: Breakfast

Cuisine: American

Serves: 8 servings

Ingredients

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)

Instructions

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.

Notes

Freezing Option: Flash freeze and individually wrap the pies without the glaze. You can pop them in the toaster, or reheat them in the microwave. The glaze can be frozen into cubes, so you can defrost just as much as you need.