Mini Fruit Pies with Shortcrust (Vegan)

Golden, flaky, hand-sized pies filled with bubbling fruit? Yes.

Mini Fruit Pies with shortcrust pastry are buttery (without butter), crisp on the outside, and jammy inside. They look nostalgic and cozy — like something cooling on a windowsill — but perfectly portioned.

You can use almost any fruit filling, which makes these endlessly customizable.

Let’s bake.

Why These Are So Good

First: shortcrust pastry gives that classic tender-but-crumbly texture.

Second: the fruit filling becomes thick and glossy while baking.

Third: they’re freezer-friendly and great for gatherings.

Think of the charm of a pie, just smaller and easier to serve.

Ingredients

Vegan Shortcrust Pastry

• All-purpose flour (2½ cups)
• Cold vegan butter (1 cup, cubed)
• Sugar (¼ cup)
• Pinch of salt
• Ice-cold water (4–6 tbsp)

Fruit Filling (Choose One or Mix!)

Berry Filling

• 2 cups mixed berries (fresh or frozen)
• 2–3 tbsp sugar
• 1 tbsp cornstarch
• 1 tsp lemon juice

Apple Filling

• 2 cups diced apples
• 2 tbsp brown sugar
• ½ tsp cinnamon
• 1 tbsp cornstarch
• Splash lemon juice

Cherry Filling

• 2 cups pitted cherries
• 2–3 tbsp sugar
• 1 tbsp cornstarch
• ½ tsp vanilla

Step-by-Step Instructions

1. Make the Shortcrust

1. Mix flour, sugar, and salt.
2. Cut in cold vegan butter until mixture resembles coarse crumbs.
3. Add ice water gradually until dough forms.
4. Divide into two discs.
5. Wrap and chill 30–60 minutes.

Cold dough = flaky pastry.

2. Prepare Filling

1. Combine fruit, sugar, cornstarch, and flavorings.
2. Let sit 10 minutes to release juices.

If using frozen fruit, no need to thaw fully — just toss with cornstarch while still cold.

3. Assemble the Mini Pies

1. Preheat oven to 375°F (190°C).
2. Roll dough to about ⅛ inch thick.
3. Cut circles and press into muffin tin cavities.
4. Spoon filling into each shell.
5. Cut smaller circles or strips for tops (full lid or lattice).
6. Seal edges by pressing gently with a fork.

Optional: brush tops with plant milk and sprinkle sugar for golden shine.

4. Bake

Bake 20–25 minutes until:

• Crust is golden brown
• Filling is bubbling

Let cool before removing from pan — filling thickens as it cools.

Common Mistakes to Avoid

• Warm dough.
  It becomes sticky and tough. Keep it cold.
• Too much filling.
  It will overflow.
• Not sealing edges properly.
  Juice leaks during baking.
• Skipping cornstarch.
  Your filling will be runny.
• Underbaking.
  Pale crust = soft crust.

Flavor Variations

• Peach + vanilla
• Strawberry + basil
• Blueberry + lemon zest
• Apple + caramel drizzle
• Chocolate + cherry combo

You can even mix fillings in one batch for variety.

Storage

• Room temperature: 1 day
• Fridge: 3–4 days
• Freezer: Up to 2 months

Reheat in oven for best texture.

FAQ

Can I use store-bought vegan pastry?
Yes, for convenience.

Can I make them gluten-free?
Use a 1:1 gluten-free flour blend.

Can I make hand pies instead?
Absolutely — just fold dough over filling and crimp.

Can I reduce sugar?
Yes, depending on fruit sweetness.

Final Thoughts

Mini Fruit Pies with shortcrust are cozy, nostalgic, and endlessly adaptable. Crisp edges, bubbling fruit centers, and just the right sweetness.

They feel homemade in the best way — simple, comforting, and full of flavor.

Now choose your filling and bake a whole tray of tiny pies. 🥧