MINI RASPBERRY PIE ENVELOPES

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MINI MASON JAR PIES: https://youtu.be/cGU-Csw6-m8
*Great for other fruit fillings and pie crust from scratch

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INGREDIENTS:
Yields: About 14 mini, or 8 regular sized
1/2 cup water, divided
12oz. raspberries, washed and drained
2 tbsp cornstarch
1/3 cup sugar
2 pie crusts

DIRECTIONS:
Heat one cup of raspberries and 1/4 cup of water in a saucepan over medium heat. Cook and stir until raspberries soften, about 3 minutes. Strain raspberries into a bowl through a sieve to discard the seeds. Return raspberry liquid to the saucepan.
Stir the cornstarch and rest of water in a bowl until smooth. Then add it to the sauce pan with the sugar. Give everything a mix.
Heat the mixture over medium heat. Once the mixture has thickened up, about 3-4 minutes, take it off the heat and poor the mixture over the rest of the raspberries. Mix it together and add it to the cut out pie crust. For additional filling ideas, check out my other pie video, linked above the ingredient list.