These mini-pies are simple to make, but do involve at least 6 mason jar lids (the more you have, the fewer batches of mini pies you will make).

Pie Crust:

2.5c Flour

1 tsp Salt

1/4c Shortening

1 Tsp Sugar

1 Tsp White Vinegar

12 Tsp Cold Butter, cubed into 1/4" bits

1/2c Cold Water

If you don't have vinegar or Crisco, see alternative recipe at the bottom. I prefer vinegar pie crusts for fruit pies

Filling:

1 large can of raspberry pie filling

Alternate Pie Crust:

2.5c Flour

1c butter, (1/4" cubes again)

1 tsp Salt

1 Tsp Sugar

8 Tsp Cold Water

1. Measure the water and put in the fridge or freezer (as long as you don't actually let it freeze...)

2. Dice the butter and put back in the fridge.

3. Mix dry ingredients. If using a stand mixer, this is when I change to the dough hook. Add in the butter slowly, then the shortening.

4. Add the vinegar to the water and slowly drizzle over the dry mix. Mix for 5 minutes.

5. Chill for at least 1 hour.

**I doubled my batch of pie crust because I wanted to do lattice tops.

6. Once chilled, roll out dough and line the greased mason jar lids. Spoon the filling in and cover with more crust if desired.

7. Bake 375F for 30-40 minutes.