I know we’ve all wanted to have our cake and eat it, too. But, how about pie? How about a mini pie filled with luscious raspberries and topped with lemon zest in a flaky crescent pie crust? With these Mini Raspberry Lemon Pies, you can have your very own pie and eat it, too. The tartness of the raspberry and lemon married with the sweetness of the crust will have your taste buds singing the Hallelujah Chorus. I’d always loved raspberries as a child, and this dessert rekindled that love. Did I mention these pies are low-cal? There is EVERYTHING to love about these pies. #theworldneedsmorepie ←Yea, that.
The raspberry mixture took a while to thicken on my stove, so the time may vary depending on stove type. I didn’t use the entire lemon zest in the mixture; I reserved some as a garnish to the finished pie, and it gave it that extra boost of tartness. If you prefer a more sweetened mixture, you can add another tablespoon of sugar and a pinch of salt to the mixture. I also used a small bag of frozen raspberries, thawed. You can use fresh raspberries if you have them readily available to you.
The crust is made using crescent dough, and I actually used two cans of the original crescent rolls because of the size of my muffin pan cups and pinched together the seams. My grocery store didn’t stock the Pillsbury™ Crescent Recipe Creations Seamless Dough Sheets. For a gluten-free option, you can use Pillsbury™ Gluten Free refrigerated pie and pastry dough. I sprinkled sugar on the dough before cutting and putting into the muffin cups for a little added sweetness. The dough will puff up during baking, so I suggest you put weights in the bottom of the cups or poke holes in the bottom of the dough with a fork.
These Mini Raspberry Lemon Pies are deliciously tangy, sweet, and melt-in-your-mouth good. If you aren’t a fan of raspberries, substitute another berry and keep or omit the lemon zest and lemon juice to taste. If you try this recipe, come back and let me know. Post a picture of your pies on social media and tag #southerncooked; I’d love to see your creations. Enjoy, friends!
Mini Raspberry-Lemon Pies
Yield 12 pies
Big taste in a small pie. You can finally enjoy your own pie with these mini pies filled with luscious raspberries and topped with lemon zest in a flaky crescent pie crust.
- 1/2 Tbsp. cornstarch
- 2 cups raspberries, fresh or thawed from frozen
- 2 Tbsp. granulated white sugar
- 1/2 Tbsp. lemon juice
- 1/8 tsp. vanilla extract
- zest of 1 lemon
- 1/8 tsp. salt
- 1 package refrigerated Pillsbury Crescent Recipe Creations Seamless Dough Sheet
- In a small nonstick pot, combine cornstarch with 1/3 cup cold water, and stir to dissolve. Add raspberries, sugar, lemon zest, lemon juice, vanilla extract, and salt.
- Set heat to medium. Stirring frequently (mixture will boil), cook until mixture is thick and gooey, 16 – 18 minutes.
- Transfer to a medium bowl, and let cool completely, about 1 hour.
- Meanwhile, preheat oven to 350 degrees. Spray a 12-cup muffin pan with nonstick spray.
- On a lightly floured cutting board, roll or stretch out dough into a large rectangle of even thickness, at least 12″ X 9″. Evenly cut dough into 12 squares. Place each square in a muffin cup, and press it into the bottom and up along the sides. Bake until golden brown, 10 – 12 minutes.
- Let cool completely, about 15 minutes.
- Divide raspberry mixture among the dough cups. Top with lemon zest if desired.
Substitution: Pillsbury Reduced Fat Crescent roll dough can be substituted for Recipe Creations Seamless Dough. Be sure to firmly pinch/seal up the perforations for a seamless sheet.
Serving Size 2 pies
Amount Per Serving
% Daily Value
Total Fat 5 g
Sodium 349 mg
Total Carbohydrates 28 g
Dietary Fiber 1.5 g
Sugars 12 g
Protein 2.5 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.