Homemade Berry Pie Tarts

My kids loved these Pie Tarts that I made them for a summer breakfast. Since I bake a lot we ended up freezing half of them and they held up beautifully! These were amazing and I cannot wait to try them with some fall pumpkin or apple flavors.

You will have extra fruit filling if you use canned berries or cherries. Check out this Berry Slab Pie that could be a great way to use up extra pie fillings.

• All-purpose flour – This is the main ingredient in the pie crust. It provides structure and gives the crust its flaky texture.
• Salt – The salt helps to balance the flavors in the pie crust and prevents it from tasting bland.
• Butter – French butter contains at least 82% fat which is 2% higher than American butter—and it makes ALL the difference! Having more fat is an important quality to look for when you’re making pie dough and pastries.
• Ice water – The ice water helps to form the dough and keep it cold, which prevents it from becoming tough.
• Filling – The filling can be any type of fruit pie filling that you like. In this recipe, we are using cherry and blueberry pie filling.
• Egg – The egg is used to create an egg wash, which is brushed on the top of the pie crust before baking. The egg wash helps to give the crust a golden-brown color.
• Icing – The icing is made with powdered sugar, milk, and almond extract. It is used to decorate the top of the pie.

Combine the dry ingredients in a food processor.

Pulse the butter into the flour mixture until it resembles coarse crumbs.

Add the ice water, 1 tablespoon at a time, pulsing until the dough just comes together.

Form the dough into a ball and divide it in half.

Wrap the dough disks in plastic wrap and chill for at least 60 minutes.

Preheat the oven to 400 degrees F (200 degrees C).

Roll out one disk of dough to a 12×18-inch rectangle.

Cut out 6 rectangles from the dough.

Place the rectangles on a parchment-lined baking sheet.

Add a teaspoon of each filling to the center of each rectangle.

Top each rectangle with another dough rectangle.

Brush the tops of the tarts with egg wash.

Bake for 15-20 minutes, or until golden brown.

While the tarts are baking, whisk together the icing ingredients.

Once the tarts are baked, let them cool for a few minutes before transferring to a wire rack to cool completely.

Once the tarts are cool, add the icing and sprinkles.

Let the icing set for 15-20 minutes before enjoying.

• Use cold ingredients: It is important to use cold ingredients when making pie crust, as this will help to prevent the dough from becoming tough.
• Don’t overwork the dough: Overworking the dough will make it tough. Only mix the dough until it is just combined.
• Chill the dough: Chilling the dough before rolling it out will help to make it easier to work with.
• Be careful not to overbake the crust: The crust should be golden brown, but not too dark.

• If you prefer hand pies, you can roll out your homemade pie crust like these Cherry Hand Pies and make them half-moon shaped.
• You can use any type of jam, preserves, or pie filling that you like.
• If you want to get creative, you can add different toppings to your pie tarts, such as sprinkles, chocolate chips, or nuts.
• If you don’t like almond extract, you can use vanilla extract for the icing.

You can decorate your pie tarts with different toppings, such as powdered sugar, frosting, or sprinkles.

• Refrigerator: Wrap each tart individually in plastic wrap, then place them in a sealed container or bag for up to two days.
• Freezer: Wrap each tart individually in plastic wrap, then place them in a freezer-safe bag or container for up to 3 months. Be sure to label the container or bag with the date they were frozen. This will help you to keep track of how long they have been stored.
• To thaw: Thaw frozen pie tarts overnight in the refrigerator.
• To warm: Preheat the oven to 350 degrees F (175 degrees C). Bake the thawed tarts for 10-15 minutes, or until heated through.

• Cherry Hand Pies
• Peach Hand Pies
• Lemon Hand Pies
• Blueberry Lemon Hand Pies
• Pumpkin Pie Crescents