HEB Mini Red, White and Blueberry Pie

Mini Red, White, and Blueberry Pies with Toasted Almond Whip Cream

Prep Time Minutes: 20   Cook Time Minutes: 25



  • 12 oz fresh raspberries
  • 1 lb fresh blueberries
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch
  • 1/4 cup(s) sugar
  • 1 package puff pastry dough, thawed and rolled out
  • 1/3 cup(s) apricot jam, divided use
  • 1/2 cup(s) roasted salted almonds
  • 1/4 cup(s) powdered sugar
  • 2 cup(s) heavy whipping cream, cold
  • 1 tbsp Nielsen Massey Vanilla Bean Paste



  • Preheat oven to 400F.
  • In a large bowl add raspberries, blueberries, lemon juice, cornstarch and sugar. Toss to combine and set aside.
  • Cut thawed puff pastry dough into six even squares (as even as possible). With your fingers press dough around edges of each square together to form an edge.
  • Using a fork poke the center of each formed pie crust a few times, don't poke all the way through dough. **Reason**(This is to allow steam to escape so it doesn't puff in the center while baking).
  • Place a spoonful of apricot jam in the middle of each pie dough followed by a scoop of macerated fruit mixture. Bake for 20-25 minutes until pies are golden and puffy around edges. While pies are cooling, make whipped cream.
  • Using a mini food processor add roasted almonds and powdered sugar. Blend until almonds are the size of breadcrumbs. Pour almond mixture into a stand mixer (fitted with whisk attachment) along with cold heavy cream, and vanilla.
  • Whip until stiff peaks form and garnish each pie with a dollop of whipped cream. Garnish with more festive fruit if desired.

    Servings: 6