Raspberry Tarts & Pie~ Recipes!

What says summer better than berries?  My nieces came over to visit with us and one of them says she loves "Pop Tarts".  I decided to make a raspberry pie, and I had a little leftover crust.  So, with the FarmChicks  as my inspiration I whipped up these little beauties!  

First, I made some pie crust (click here for recipe), and made the pie (below).  Then I mixed some frozen raspberries 1 or 2 cups, with sugar 1/2 cup, and 2 tablespoons flour.  I made the "Tart" filling a little thicker than the pie filling.  I rolled the crust out, and cut it into round circles.  I placed about a teaspoon to a tablespoon of fruit in each circle, depending on the size of your circle, brushed the edges with milk and folded the circle over.  I pressed a fork around the edges to seal.  They cooked about 15-20 minutes at 350 degrees.

My niece wanted them to have a little icing drizzle, I thought that was a fine idea.  I mixed a little fresh squeezed lemon juice with some organic powered sugar.  Oh yes, it was yummy and much better than a "pop tart"!  A perfect summer breakfast!  :) 

I think if I tried it again I would add a tablespoon of sugar to the pie crust recipe.  It was not quite as sweet as my raspberry pie, because it was more crust than filling.  Alternatively, you could put a bit more the sugary icing over the top of the "Tarts".

Raspberry Pie

Here is the raspberry pie I made.  Same crust, the filling was 4 cups of frozen raspberries, 1 1/4 cup organic sugar, squeezed juice of 1 fresh lemon over berries, and 2 heaping tablespoons flour.  Bake at 350 degrees for about an hour.

Cool for at least 15 min.  Take a slice, and add one scoop of vanilla ice-cream.

You are in heaven!

Happy Baking!