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).

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).

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.