Making fun with food! Individual pies for kids – cooking with kids


Individual Berry Pies

Oranges and Lemons

You can make the filling ahead and refrigerate it for up to five days; bring it to room temperature before using.

Serves 12 (serving size: 1 pie)


  • 2 tablespoons sugar
  • 1/4 teaspoon grated orange rind
  • 1 tablespoon fresh orange juice
  • 2 teaspoons cornstarch
  • 1 (6-ounce) package raspberries
  • 1 (6-ounce) package blueberries ( we grow our own at The Little Farm)Friends Swimming Underwater in Backyard Pool
  • Cooking spray
  • 1 (14.1-ounce) package refrigerated pie dough
  • 1 tablespoon milk
  • 1 large egg white


  1. Combine first 6 ingredients in a medium saucepan over medium heat. Bring mixture to a boil, and cook for 8 minutes or until juices thicken. Pour mixture into a medium bowl; cool to room temperature.
  2. Preheat oven to 450°.
  3. Line a baking sheet with parchment paper; coat paper with cooking spray. Roll 1 dough portion into a 12-inch circle. Cut out 8 (3 1/2-inch) rounds; arrange in a single layer on prepared pan. Reroll scraps; cut out 4 more rounds. Place on pan. Cover dough rounds; refrigerate. Repeat with remaining dough portion for 12 more dough rounds; place on work surface.
  4. Cut 3 small slits in center of 12 dough rounds on work surface; set aside. Top each with 4 teaspoons filling, leaving a 1/4-inch border. Moisten borders with water using your finger. Place rounds with slits over filling; press edges with a fork to seal. Mix milk and egg white; brush gently over pies.

5. Bake at 450° for 14 minutes or until golden brown. Cool on pan 3 minutes; carefully place pies on a wire rack; cool completely



About Grandma

I have reinvented myself many times during my life -teacher, lawyer, business woman, CEO, Entrepreneur, Board member, Professor, Mom, Wife, Farmer, Chef, Musician, Author and now my best role of all - Grandma to multiple grandchildren, grandnephews and nieces worldwide.
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