It’s raspberry season in my neck of the woods, so that means bushes are full of these little gems and prices on them are lowering. Meaning it’s the perfect time to create these yummy raspberry sourdough cream cheese pies.
These little pies are perfect to bring to a summer brunch party or have as a dessert for a get together with friends and family. The middle is filled with creamy yummy, almost cheesecake texture filling, then it’s topped with a fresh raspberry “jam” topping.
This recipe is made by using this pie crust recipe. Then adding the fillings found here. I’ll make sure to link all the ingredients below so you are prepared to create the best sourdough crust and the perfect little filling to go inside.
What is Sourdough Discard?
When you feed your sourdough starter, there may be a little bit of the initial “hungry” mix left over. This could be a little, or it could be a lot depending on your last feeding and how much bubbly start you intended to make.
I don’t mind making a lot of start in order to get the discard afterwards, because I honestly love making recipes with the discard. They are usually a lot easier and straightforward. If you have a smaller start, and don’t have a lot you are taking off the top before a feed, just have a separate jar to add to and store your discard in. Just remember to use this within a couple weeks.
Can I Still Get the Benefits of Sourdough With This Recipe?
The really nice thing about sourdough discard is you can either have the benefit of getting a recipe done quickly, or you can take the time to let your recipe do a bulk ferment. I personally don’t have a sensitive stomach to gluten, so I usually take the quick benefit over the fermentation benefit when it comes to discard recipes.
If you ever want to allow for that fermentation process to happen in this discard recipe, simply pop your dough in the fridge to bulk ferment overnight.
Materials Needed
- Cupcake Tin
- Parchment Paper
- Ceramic Pie Weights or Beans
- Sauce Pan
- Hand Mixer
- Mixing Bowl
- Measuring Cups or Scale
- Measuring Spoons
- Pastry Cutter or Fork
- Rolling Pin
Ingredients Needed
Pie Crust
- 1 c flour (130)\g) (Plus extra for rolling)
- 1/2 tsp salt (2g)
- 1/2 tsp sugar (3g)
- 1/2 c really cold unsalted butter (112g)
- 1/4c sourdough discard (43g)
Cream Cheese Filling
- 12 oz cream cheese, room temperature
- 3/4 c (170g) sugar
- 2tsp vanilla
- 2 large eggs, room temperature
- 1 c (200g) sour cream, room temperature
- 3 tbsp (50g) sugar
- 1tsp vanilla
Raspberry Topping
- 1.5 c (215g) raspberries
- 1 c (280g) honey
- 1 tsp corn starch
Instructions
Shaping Pie Crust
Begin by making your sourdough discard pie crust using THIS RECIPE until you get to the shaping stage.
Once you have made your sourdough pie dough is rolled out, take a large circular cookie cutter (or I just used a bigger rimmed cup I had laying around) and cut out as many circles as you can. Place those circles in the pan, roll out the remaining dough, and repeat until you have around 10 crusts.
Place into the freezer for at least 2 hours. (You want your crust to be rock solid frozen)
When your crust is finished freezing, Preheat oven to 425 degrees Fahrenheit
Cut out parchment paper into equally sized circles, place it on each mini pie.
Finally fill each parchment paper lined mini pie crust with pie weights or beans.
Place these pie into the oven for 7-10 minutes (They should be slightly brown).
Remove from oven, take out beans and parchment paper.
Cream Cheese Filling
Reduce oven heat to 350 degree Fahrenheit
In a bowl, use your hand mixer to combine cream cheese, vanilla sugar, and eggs. Mix until mixture is creamy and smooth.
Portion out mixture into mini pie crusts until each pie crust is nearly full to the brim with filling.
Place in the oven for 15 minutes.
While that is cooking, mix together sour cream and remaining sugar and vanilla in a bowl.
When the 15 minutes are up, take out of the oven.
Plop sour cream mixture on the top of the mini pies, again you can be generous here.
Place back in the oven for 20-25 minutes. (The filling should be fully set and cooked through. It’s okay if it dimples as you will be putting a raspberry mixture on top).
Raspberry Topping
Place raspberries and honey in a medium saucepan.
Turn stove to medium high heat
Stirring constantly, allow the mixture to come to nearly a boil.
Sprinkle cornstarch into the mix.
Stirring often, let the mixture simmer for a good 5-7 minutes to thicken and reduce.
Before placing raspberry filling on the cream cheese pies ensure both the pies and raspberry topping and fully cooled. These raspberry sourdough cream cheese pies are best after being in the refrigerator for a couple hours to cool.
Mini Sourdough Raspberry Cream Cheese Pies
Equipment
- Cupcake Tin
- Parchment Paper
- Ceramic Pie Weights or Beans
- Medium Saucepan
- Hand Mixer
- Mixing Bowl
- Measuring Cups or Food Scale
- Measuring Spoons
- Pastry Cutter or Fork
- Rolling Pin
Ingredients
For Pie Crust
- 1 c flour 130g) (Plus extra for rolling)
- 1/2 tsp salt 2g
- 1/2 tsp sugar 3g
- 1/2 c really cold unsalted butter 112g
- 1/4 c sourdough discard 43g
For Cream Cheese Filling
- 12 oz cream cheese room temperature
- 3/4 c 170g sugar
- 2 tsp vanilla
- 2 large eggs room temperature
- 1 c 200g sour cream, room temperature
- 3 tbsp 50g sugar
- 1 tsp vanilla
For Raspberry Filling
- 1.5 c 215g raspberries
- 1 c 280g honey
- 1 tsp corn starch
Instructions
Pie Crust
- Begin by making your sourdough discard pie crust using the pie crust recipe linked above, until you get to the shaping stage.
- Once you have made your sourdough pie dough is rolled out, take a large circular cookie cutter (or I just used a bigger rimmed cup I had laying around) and cut out as many circles as you can. Place those circles in the pan, roll out the remaining dough, and repeat until you have around 10 crusts.
- Place into the freezer for at least 2 hours. (You want your crust to be rock solid frozen)
- When your crust is finished freezing, Preheat oven to 425 degrees Fahrenheit
- Cut out parchment paper into equally sized circles, place it on each mini pie.
- Finally fill each parchment paper lined mini pie crust with pie weights or beans.
- Place these pie into the oven for 7-10 minutes (They should be slightly brown).
- Begin by making your sourdough discard pie crust using THIS RECIPE until you get to the shaping stage.
- Once you have made your sourdough pie dough is rolled out, take a large circular cookie cutter (or I just used a bigger rimmed cup I had laying around) and cut out as many circles as you can. Place those circles in the pan, roll out the remaining dough, and repeat until you have around 10 crusts.
- Place into the freezer for at least 2 hours. (You want your crust to be rock solid frozen)
- When your crust is finished freezing, Preheat oven to 425 degrees Fahrenheit
- Cut out parchment paper into equally sized circles, place it on each mini pie.
- Finally fill each parchment paper lined mini pie crust with pie weights or beans.
- Place these pie into the oven for 7-10 minutes (They should be slightly brown).
Cream Cheese Filling
- Reduce oven heat to 350 degree Fahrenheit
- In a bowl, use your hand mixer to combine cream cheese, vanilla sugar, and eggs. Mix until mixture is creamy and smooth.
- Portion out mixture into mini pie crusts until each pie crust is nearly full to the brim with filling.
- Place in the oven for 15 minutes.
- While that is cooking, mix together sour cream and remaining sugar and vanilla in a bowl.
- When the 15 minutes are up, take out of the oven.
- Plop sour cream mixture on the top of the mini pies, again you can be generous here.
- Place back in the oven for 20-25 minutes. (The filling should be fully set and cooked through. It’s okay if it dimples as you will be putting a raspberry mixture on top).
Raspberry Topping
- Place raspberries and honey in a medium saucepan.
- Turn stove to medium high heat
- Stirring constantly, allow the mixture to come to nearly a boil.
- Sprinkle cornstarch into the mix.
- Stirring often, let the mixture simmer for a good 5-7 minutes to thicken and reduce.
- Before placing raspberry filling on the cream cheese pies ensure both the pies and raspberry topping and fully cooled. These sourdough cream cheese pies are best after being in the refrigerator for a couple hours to cool.
