Homemade Berry Pie Tarts

5 from 5 votes

Homemade Berry Pie Tarts

These delicious homemade berry pie tarts are made with fresh pie crust and your favorite pie fillings jam or preserves. They're simple to make and perfect for a breakfast or dessert.

Prep Time15

Cook Time20

Total Time35

Course: Dessert

Cuisine: American

Keyword: blueberry, cherry pie, pie crust

Servings: pastries

Calories: 428cal

Author: Amy Desrosiers

Cost: $8

Equipment

Oven (adjusted to center rack position)
Large Baking Sheet
parchment paper
food processor
Rolling Pin
Plastic wrap
refrigerator
pie crust pastry wheel

Ingredients

Pie Crust

2¼ cups all-purpose flour
1 teaspoon salt
1 cup French butter *premium butter wth 2% more fat content for a better crust.
8-10 tablespoons ice water

Filling

1 cup cherry pie filling
1 cup blueberry pie filling
1 large egg *for pie crust egg wash

Icing

1½ cups powdered sugar
2-3 tablespoons milk
½ teaspoon almond extract
2 tablespoons sprinkles *your choice of colors

Instructions

Combine the dry ingredients in a food processor.
Pulse the butter into the flour mixture until the mixture resembles coarse crumbs.
Add the ice water, 1 tablespoon at a time, pulsing until the dough just comes together.
Remove dough from the food processor.
Gather the dough into a ball and divide it in half.
Flatten each half into a disk. Wrap the disks in plastic wrap and chill for at least 60 minutes.
Once dough is chilled, preheat oven to 400 degrees F (200 degrees C).
Lightly flour your work surface and rolling pin. Roll out one disk of dough to a 12×18-inch rectangle that is 1/4" thick.
Using the pastry wheel cut out 6 rectangles. You will need to reroll the dough scraps to make additional rectangles. Repeat until you have rolled out all the remaining pie crusts.
Place the bottoms of each tart on the parchment-lined baking sheet at least 2" apart.
Add a teaspoon of each filling to the center of each rectangle.
Brush the egg wash around the outer edges of the pie crust rectangles and then add the top dough piece.
Brush the tops of the pie tarts with egg wash and make a vent hole in the center of each tart.
Use a fork to seal the edges of the tarts.
Bake for 15-20 minutes, or until golden brown.
While baking, whisk together the icing ingredients and set aside to thicken.
Once golden brown, cool the tarts on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Once cooled, add icing to each and sprinkles to each tart. Allow the icing to set for 15-20 minutes before enjoying.

Notes

Nutritional values may vary and are meant to be a guide.

Nutrition