Mini Cherry Pie with a Delicate, Flaky Crust

This mini cherry pie with a delicate, flaky crust is the kind of dessert that feels special without being complicated. Each small pie delivers a buttery, tender crust wrapped around a sweet-tart cherry filling, finished with a light dusting of sugar for sparkle and crunch.

Perfect for holidays, parties, or a quiet night at home, these mini pies bake faster than a full-size pie and look beautiful on any dessert table. If you love classic cherry pie flavor but want individual portions, this recipe is exactly what you need.

Why You’ll Love It

• Perfect portions: Individual pies mean no slicing and easy serving.
• Ultra flaky crust: Cold butter creates crisp, tender layers.
• Big cherry flavor: Sweet cherries with just enough tang.
• Beautiful finish: A light sugar dusting adds shine and crunch.

Ingredients

For the Flaky Pie Crust

• 2 1/2 cups all-purpose flour
• 1 tsp salt
• 1 tbsp granulated sugar
• 1 cup unsalted butter, very cold and cubed
• 6 to 8 tbsp ice water

For the Cherry Filling

• 3 cups pitted cherries, fresh or frozen
• 3/4 cup granulated sugar
• 2 tbsp cornstarch
• 1 tbsp lemon juice
• 1/2 tsp vanilla extract
• 1/4 tsp almond extract (optional)

For Finishing

• 1 egg, beaten
• 2 tbsp coarse sugar or granulated sugar

Instructions

Make the Pie Dough

In a large bowl, whisk together the flour, salt, and sugar. Add the cold butter cubes and cut them into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

Drizzle in the ice water, one tablespoon at a time, mixing gently until the dough just comes together. Divide the dough into two disks, wrap in plastic wrap, and refrigerate for at least 1 hour.

Prepare the Cherry Filling

In a saucepan over medium heat, combine cherries, sugar, cornstarch, lemon juice, vanilla extract, and almond extract if using. Cook, stirring often, until the mixture thickens and becomes glossy, about 5 to 7 minutes.

Remove from heat and let the filling cool completely before assembling the pies.

Assemble the Mini Cherry Pies

Preheat the oven to 375°F. Roll out the chilled dough on a lightly floured surface to about 1/8-inch thickness.

Cut circles large enough to line a muffin tin. Press the dough gently into each cup. Fill each crust with cooled cherry filling.

Use remaining dough to create lattice strips or solid tops. Brush with egg wash and sprinkle generously with sugar.

Bake

Bake for 25 to 30 minutes, or until the crust is golden brown and the filling is bubbling. Cool in the pan for 10 minutes before transferring to a wire rack.

Tips & Variations

• Use frozen cherries when fresh are out of season; thaw and drain well.
• Add a pinch of cinnamon for a warm flavor note.
• Try a heart-shaped top crust for Valentine’s Day.

Substitutions

• Swap cherries for blueberries or mixed berries.
• Use store-bought pie crust if short on time.
• Replace sugar with coconut sugar for a deeper flavor.

Serving Suggestions

Serve these mini cherry pies slightly warm with vanilla ice cream or a dollop of whipped cream. They also pair beautifully with coffee or tea.

Storage & Reheating

Store leftover pies in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat in a 325°F oven for 8 to 10 minutes.

FAQs

Can I make these ahead of time?

Yes, you can bake them a day in advance and store them covered at room temperature.

Do mini pies freeze well?

Absolutely. Freeze baked pies for up to 2 months and reheat before serving.

More to Try

• Apple Roses Puff Pastry
• Easy Apple Galette
• Dark Chocolate Pumpkin Tart
• Classic Strawberry Shortcake

Conclusion

This mini cherry pie with a delicate, flaky crust delivers everything you love about traditional cherry pie in a charming, individual-sized dessert. From the buttery crust to the glossy cherry filling, each bite is pure comfort and nostalgia.

Mini Cherry Pie with a Delicate, Flaky Crust

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• Author: Syrine
• Total Time: 1 hour 30 minutes
• Yield: 12 mini pies 1x
• Diet: Vegetarian

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Description

This mini cherry pie with a delicate, flaky crust is the kind of dessert that feels special without being complicated. Each small pie delivers a buttery, tender crust wrapped around a sweet-tart cherry filling, finished with a light dusting of sugar for sparkle and crunch.

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Ingredients

Scale 1x2x3x

• 2 1/2 cups all-purpose flour
• 1 tsp salt
• 1 tbsp granulated sugar
• 1 cup unsalted butter, very cold and cubed
• 6 to 8 tbsp ice water
• 3 cups pitted cherries, fresh or frozen
• 3/4 cup granulated sugar
• 2 tbsp cornstarch
• 1 tbsp lemon juice
• 1/2 tsp vanilla extract
• 1/4 tsp almond extract (optional)
• 1 egg, beaten
• 2 tbsp coarse sugar or granulated sugar

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Instructions

1. In a large bowl, whisk together the flour, salt, and sugar. Add the cold butter cubes and cut them into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
2. Drizzle in the ice water, one tablespoon at a time, mixing gently until the dough just comes together. Divide the dough into two disks, wrap in plastic wrap, and refrigerate for at least 1 hour.
3. In a saucepan over medium heat, combine cherries, sugar, cornstarch, lemon juice, vanilla extract, and almond extract if using. Cook, stirring often, until the mixture thickens and becomes glossy, about 5 to 7 minutes. Remove from heat and let the filling cool completely.
4. Preheat the oven to 375°F. Roll out the chilled dough on a lightly floured surface to about 1/8-inch thickness.
5. Cut circles large enough to line a muffin tin. Press the dough gently into each cup. Fill each crust with cooled cherry filling.
6. Use remaining dough to create lattice strips or solid tops. Brush with egg wash and sprinkle generously with sugar.
7. Bake for 25 to 30 minutes, or until the crust is golden brown and the filling is bubbling. Cool in the pan for 10 minutes before transferring to a wire rack.

Notes

Serve slightly warm with vanilla ice cream or whipped cream. Use frozen cherries when fresh ones are out of season. Store leftovers in an airtight container for up to 5 days, or freeze for up to 2 months.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 mini pie
• Calories: 280
• Sugar: 14g
• Sodium: 120mg
• Fat: 15g
• Saturated Fat: 9g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 35mg

Keywords: mini cherry pie, cherry dessert, flaky crust, individual pie