A Mini Version of Your Favorite Cherry Pie!

Milena Kukurekovic


Mini Cherry Pie - a fun fay to make a mini, adorable version of your favorite pie! These mini cherry pie are simple to make and dangerously simple to eat! 

So cute, so easy, and so delicious, and you can finally get a whole pie to yourself!!!


  • 2 packages (15-ounce) Pillsbury Pie Crusts
  • 3 cups canned, drained tart cherries
  • 1 cup fresh raspberries
  • 1 1/4 cup of sugar
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon cinnamon
  • 1/4 cup cornstarch
  • 1/8 teaspoon salt
  • 5 teaspoon cold butter, divided

* We used store-bought pie crust dough and canned cherry pie filling for this recipe, but those can easily be replaced with your favorite homemade crust and filling.

How to make Mini Cherry Pie - Step by step

Step 1: Preheat oven to 350 degrees F.

Step 2: Cut eight 6-inch circles from the two packages of Pillsbury Pie Crusts (gather and reroll scraps as needed). Fit five 4 1/2-inch mini pie pans with 5 dough rounds. Cut 2 1/4-inch stars from center of remaining 3 dough rounds; set aside.

Step 3: Combine cherries with raspberries; then stir in sugar, vanilla, cinnamon, cornstarch, and salt.

Step 4: Pour filling into prepared pie pans; dot each pie with 1 teaspoon cold butter. Cover 3 pies with reserved dough circles; crimp edges. Top remaining 2 pies with star cutouts (for perfect stars, bake separately on a parchment-lined pan until golden, 5 to 8 minutes). Bake pies until filling is bubbling, 35 to 40 minutes.

Step 5: Let cool.

Step 6: Serve & enjoy!


Note: This delicious recipe can be jazzed up with a sprinkle of cinnamon or nutmeg, or a few gratings of lemon zest.

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