I turned a handful of cherries and a single sheet of pastry into Mini Puff Pastry Pies with a clever filling twist you’ll want to know about.

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I can’t stop thinking about these Simple Cherry Pastry Pies. The idea is dumb simple but the payoff is wild; cherries burst with a tart punch and cold unsalted butter brings that rich, almost savory lift that makes you keep eating.

I love how they show up in my head next to Baking With Puff Pastry ideas, or as little party treats labeled Mini Puff Pastry Pies because they look way fancier than they are. You’ll want to know why the crust cracks just right, or how the filling sings, but i’m not giving the secrets here.

Trust me, curiosity will do the rest.

Ingredients

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Theyre sweet-tart fruit, good fiber and vitamin C, makes filling juicy.
All purpose flour gives structure, mostly carbs, little protein, not nutrient dense.
Adds rich flavor and flakiness, lots of fat, makes crust tender.
Pure sweetener, simple carbs, helps browning and boosts cherry sweetness.
Thickens cherry juices, mostly starch, stops filling from being runny.
Adds bright acid, balances sweetness, gives a nice tang.
Egg wash makes crust shiny and brown, adds little protein.

Ingredient Quantities

2 1/2 cups (312 g) all purpose flour

1 tsp fine salt

2 tbsp granulated sugar optional

1 cup (226 g) cold unsalted butter, cubed, really cold

6 to 8 tbsp ice water, more if needed

4 cups cherries, pitted, fresh or frozen (about 500 g)

3/4 cup (150 g) granulated sugar

2 tbsp cornstarch

1 tbsp lemon juice

1 tsp vanilla extract

pinch of salt

1 tbsp unsalted butter, cut into little pieces

1 large egg plus 1 tbsp water for egg wash

coarse sugar for sprinkling optional

extra flour for dusting about 1 tbsp

How to Make this

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1. Make the dough: in a big bowl stir together 2 1/2 cups (312 g) all purpose flour, 1 tsp fine salt and 2 tbsp granulated sugar if you want a slightly sweet crust. Toss in 1 cup (226 g) cold unsalted butter, cubed, and cut it in with a pastry cutter or your fingers until pieces are pea sized and the mix looks crumbly.

2. Add ice water a tablespoon at a time: sprinkle 6 to 8 tbsp ice water over the flour mixture and gently fold until it just comes together into a shaggy dough, you may need a bit more water but don’t make it soupy. Press into two flattened discs, wrap and chill at least 30 minutes or up to 2 hours.

3. Prep filling: if using frozen cherries, thaw and drain. In a bowl combine 4 cups cherries (about 500 g), 3/4 cup (150 g) granulated sugar, 2 tbsp cornstarch, 1 tbsp lemon juice, 1 tsp vanilla extract and a pinch of salt. Toss so every cherry is coated; set aside to macerate for 10 minutes.

4. Quick thickening hack (optional but helps prevent runny pies): transfer the cherry mix to a small saucepan and cook over medium heat, stirring, until it becomes glossy and slightly thickened, about 2 to 4 minutes. Remove from heat and stir in 1 tbsp unsalted butter cut into little pieces. Let cool completely before filling.

5. Get ready to assemble: preheat oven to 375 to 400°F (190 to 200°C) depending on how fast your oven browns. Lightly flour your work surface with about 1 tbsp extra flour and roll one dough disc to about 1/8 inch thickness. If making small individual pies, cut rounds a bit larger than your tin; for a single pie roll to fit your pie dish.

6. Fill and top: fit bottom rounds into your tins or pie dish, spoon cooled cherry filling into each, dot the tops with any remaining butter pieces. Roll the other disc and cut tops; place them on, crimp edges to seal and cut small vents so steam can escape. If you want rustic, just fold and patch the top, looks nice.

7. Egg wash and sugar: whisk 1 large egg with 1 tbsp water and brush lightly over the tops. Sprinkle coarse sugar if using for crunch and sparkle. A tiny tip: chill the assembled pies 10 to 15 minutes in the fridge before baking to help them keep shape.

8. Bake: place pies on a baking sheet and bake until the crust is golden and filling is bubbling through vents, about 20 to 30 minutes for small pies or 40 to 50 minutes for a full-size pie. If the edges brown too fast, tent with foil.

9. Cool and serve: let pies cool at least 30 minutes so the filling sets a bit, otherwise it will run everywhere. Serve warm or room temp, maybe with vanilla ice cream if you feel like it.

Equipment Needed

1. Large mixing bowl, youll use it for the dough and the cherry mix
2. Pastry cutter or fork or your hands, to cut cold butter into the flour
3. Measuring cups and spoons, for flour sugar cornstarch lemon juice etc
4. Small saucepan, for the quick thickening hack and to cook the filling a bit
5. Rolling pin, to roll dough to about 1/8 inch thickness
6. Pie dish for a full pie or a set of small tart tins if you want individual pies
7. Baking sheet, to catch any drips and make baking easier
8. Pastry brush, for the egg wash
9. Bench scraper or stiff spatula, to lift and transfer dough rounds
10. Sharp knife and a cutting board, to cube butter and cut vents or rustic tops

FAQ

How do I keep the crust flaky? A: Keep the butter really cold, cut it into small pieces, use just enough ice water to bring the dough together, and chill the dough at least 30 minutes before rolling. Don’t overwork it, it will get tough, and flour the surface lightly so it doesn't stick.

Can I use frozen cherries? A: Yes. Thaw them in a colander and press out excess juice, then toss with the sugar, cornstarch, lemon, vanilla and salt. If they still look extra wet, add another tablespoon of cornstarch. You can also bake from frozen but expect a bit more juice.

My filling was runny, how can I fix that? A: Let the pie cool a good 2 hours so the filling sets. Next time use up to 3 tablespoons cornstarch if your cherries are very juicy, or cook the filling on the stove for a few minutes before filling the crust to thicken it.

What oven temp and bake time should I use? A: Bake on a sheet at 400 F for 15 to 20 minutes to set the top crust, then lower to 375 F and bake another 25 to 30 minutes until crust is golden and the filling is bubbling. Watch closely the last 10 minutes so it doesn't burn.

Can I make the dough or pies ahead of time? A: Yes. Dough keeps in the fridge up to 3 days, or freeze up to 3 months. Assembled unbaked pies freeze well: freeze on a tray, then wrap tightly and bake from frozen, adding 10 to 15 minutes to the bake time. Baked pies keep in the fridge 3 to 4 days.

Any easy substitutions or tweaks? A: Use arrowroot instead of cornstarch for a clearer filling, reduce sugar if your cherries are very sweet, and swap the egg wash for milk or aquafaba if you want an egg free finish. Coarse sugar on top gives a nice crunch, but it's optional.

Simple Cherry Pastry Pies Recipe Substitutions and Variations

Butter (1 cup cold unsalted butter): swap with chilled vegetable shortening 1:1 or use 1/2 butter + 1/2 shortening for extra flake but less buttery flavor. Solid coconut oil works 1:1 too, but it’ll add a faint coconut taste, so only if that’s ok. Keep all fats very cold.
Cherries (4 cups, pitted): no cherries? Use frozen mixed berries or sliced fresh peaches (peeled) instead. If using peaches add an extra tbsp of cornstarch cause they’re juicier, if using canned pie filling cut the added sugar by about 1/4 cup and drain most syrup first.
Cornstarch (2 tbsp): replace with arrowroot powder 1:1 or tapioca starch 1:1 for clear glossy filling. If you must use all purpose flour, use about 3 tbsp, the filling will be a bit cloudier and take longer to thicken.
Egg wash (1 large egg + 1 tbsp water): brush with milk or cream for a softer golden top, beaten egg white for extra shine, or aquafaba (chickpea liquid) 1 tbsp per egg for a vegan option. You can also brush melted butter on after baking for extra flavor.

Pro Tips

1. Keep everything cold and move fast. Cold butter gives you flaky layers, so cube it and chill it really well, work it into pea sized bits and dont overmix the dough or it will get tough. If your kitchen is warm pop the dough discs back in the fridge while you prep the filling.

2. Make the filling ahead and cool it completely. Cook the cherries with the cornstarch for a few minutes until glossy so the filling wont be runny, taste and adjust sugar if your cherries are super tart, and drain or pat frozen cherries dry first so you dont add extra water. Let the filling cool to room temp before you fill or the butter in the crust will melt and the top may slide.

3. Flour lightly and chill the assembled pies. Use just enough flour to stop sticking, too much makes the crust heavy. After sealing and egg washing chill the pies 10 to 15 minutes so they keep their shape in the oven, then bake on a sheet to catch drips.

4. Watch the bake not the timer. Ovens vary so look for a deep golden crust and bubbling filling through the vents, tent the edges with foil if the rim is getting too dark, rotate the pan halfway for even browning and let the pie cool at least 30 minutes so the filling sets before you slice.

Simple Cherry Pastry Pies Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I turned a handful of cherries and a single sheet of pastry into Mini Puff Pastry Pies with a clever filling twist you'll want to know about.

Servings

servings

Calories

498

kcal

Equipment: 1. Large mixing bowl, youll use it for the dough and the cherry mix
2. Pastry cutter or fork or your hands, to cut cold butter into the flour
3. Measuring cups and spoons, for flour sugar cornstarch lemon juice etc
4. Small saucepan, for the quick thickening hack and to cook the filling a bit
5. Rolling pin, to roll dough to about 1/8 inch thickness
6. Pie dish for a full pie or a set of small tart tins if you want individual pies
7. Baking sheet, to catch any drips and make baking easier
8. Pastry brush, for the egg wash
9. Bench scraper or stiff spatula, to lift and transfer dough rounds
10. Sharp knife and a cutting board, to cube butter and cut vents or rustic tops

Ingredients

2 1/2 cups (312 g) all purpose flour
1 tsp fine salt
2 tbsp granulated sugar optional
1 cup (226 g) cold unsalted butter, cubed, really cold
6 to 8 tbsp ice water, more if needed
4 cups cherries, pitted, fresh or frozen (about 500 g)
3/4 cup (150 g) granulated sugar
2 tbsp cornstarch
1 tbsp lemon juice
1 tsp vanilla extract
pinch of salt
1 tbsp unsalted butter, cut into little pieces
1 large egg plus 1 tbsp water for egg wash
coarse sugar for sprinkling optional
extra flour for dusting about 1 tbsp

Directions

Make the dough: in a big bowl stir together 2 1/2 cups (312 g) all purpose flour, 1 tsp fine salt and 2 tbsp granulated sugar if you want a slightly sweet crust. Toss in 1 cup (226 g) cold unsalted butter, cubed, and cut it in with a pastry cutter or your fingers until pieces are pea sized and the mix looks crumbly.
Add ice water a tablespoon at a time: sprinkle 6 to 8 tbsp ice water over the flour mixture and gently fold until it just comes together into a shaggy dough, you may need a bit more water but don't make it soupy. Press into two flattened discs, wrap and chill at least 30 minutes or up to 2 hours.
Prep filling: if using frozen cherries, thaw and drain. In a bowl combine 4 cups cherries (about 500 g), 3/4 cup (150 g) granulated sugar, 2 tbsp cornstarch, 1 tbsp lemon juice, 1 tsp vanilla extract and a pinch of salt. Toss so every cherry is coated; set aside to macerate for 10 minutes.
Quick thickening hack (optional but helps prevent runny pies): transfer the cherry mix to a small saucepan and cook over medium heat, stirring, until it becomes glossy and slightly thickened, about 2 to 4 minutes. Remove from heat and stir in 1 tbsp unsalted butter cut into little pieces. Let cool completely before filling.
Get ready to assemble: preheat oven to 375 to 400°F (190 to 200°C) depending on how fast your oven browns. Lightly flour your work surface with about 1 tbsp extra flour and roll one dough disc to about 1/8 inch thickness. If making small individual pies, cut rounds a bit larger than your tin; for a single pie roll to fit your pie dish.
Fill and top: fit bottom rounds into your tins or pie dish, spoon cooled cherry filling into each, dot the tops with any remaining butter pieces. Roll the other disc and cut tops; place them on, crimp edges to seal and cut small vents so steam can escape. If you want rustic, just fold and patch the top, looks nice.
Egg wash and sugar: whisk 1 large egg with 1 tbsp water and brush lightly over the tops. Sprinkle coarse sugar if using for crunch and sparkle. A tiny tip: chill the assembled pies 10 to 15 minutes in the fridge before baking to help them keep shape.
Bake: place pies on a baking sheet and bake until the crust is golden and filling is bubbling through vents, about 20 to 30 minutes for small pies or 40 to 50 minutes for a full-size pie. If the edges brown too fast, tent with foil.
Cool and serve: let pies cool at least 30 minutes so the filling sets a bit, otherwise it will run everywhere. Serve warm or room temp, maybe with vanilla ice cream if you feel like it.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.