Raspberries are in season and I wound up with a bunch in one day.


Recently indulging in watching Pushing Daisies, we remembered Chuck’s creation of pies made in a muffin tin.  I don’t remember what she called them, but we call them “cup pies.”  So, I made raspberry cup pies.

  • 1 stick butter
  • 1 1/3c whole wheat flour
  • 3 T water
  • raspberries
  • sugar
  • muffin tin

Crumble the butter and flour together until completely mixed, tiny crumbs form.  Add enough water to make a dough that you can handle.  Sprinkle sugar on the table and roll the dough on the sugar like you would flour.  Roll out and place thin dough in the muffin pan.  I use paper cups.  Fill with raspberries and pour a spoonful of sugar on top of each one.   Bear in mind the berries will shrink down, and the sugar will mix in on its own.  (also bear in mind how old and used my pan is-sorry)

cup pie

Bake at 425 for 20 minutes.  Enjoy!

mini raspberry pie