Mini Raspberry Pies

Instructions

1. First, make the pie dough: combine all of the pie crust ingredients in a small food processor, and pulse until combined. The butter should be the size of rice grains, and evenly dispersed.

2. Drizzle in 1/4 of ice water with the machine running. The dough should quickly come together into balls. If not, add an extra tablespoon of water.

3. Remove the dough from the processor, gather into a bowl, wrap in plastic wrap, and press flat into a disk.

4. Chill the dough for at least 2 hours.

5. Next, remove the dough from the fridge about 15 minutes before you want to bake.

6. Preheat the oven to 350.

7. Butter 6 cups in a muffin pan VERY WELL.

8. Roll out the dough until you can cut 6 circles about 5" in diameter. I used the top of a take-out container as a guide. You want the pie crust to come all the way up to the top of the cup in the pan.

9. Press the dough into each cup (see photos for reference).

10. Gather up the pie dough scraps, and roll flat again. Use a pizza wheel to cut 7 tiny stripes of dough for each pie (that's 42 strips of dough about 4" long each). Flour them well, pile them on a plate, and place the plate in the fridge while you make the filling.

11. Combine the fresh raspberries, flour, sugar, almond extract, and lemon juice in a bowl. Stir very well. The raspberries will start to break down.

12. Divide the raspberry mixture between each cup.

13. Remove the lattice strips from the fridge, and lay 4 across each mini pie. Carefully (and quickly!), loosely weave in 3 other strips in the opposite direction. It's not a perfect lattice, but it'll be just fine!

14. Brush each pie with egg yolk, and sprinkle with coarse sugar.

15. Bake the pies for about 20 minutes, until golden brown and the filling is bubbling.