Confetti Pies Recipe

These adorable Confetti Pies are the perfect sweet treat for any celebration! With a buttery crust, vibrant rainbow filling, and fluffy whipped cream, they’re as fun to eat as they are to look at. Plus, the mixed berry filling adds a burst of freshness to each bite.

Ready Time

2 hrs

Yields

7 servings

Ingredients

For the Crust:
1 1/4 cups all-purpose flour
1/2 cup cold unsalted butter, cut into small pieces
1/4 cup ice water
For the Filling:
1 1/2 cups heavy cream
1 cup confectioners’ sugar
1 teaspoon vanilla extract
1/2 cup unsalted butter, softened
1 cup whole milk
1/4 teaspoon kosher salt
1/2 cup food coloring (red, blue, yellow, and green)
7 cups mixed berries (fresh or frozen)
For the Whipped Cream:
1 cup heavy cream
2 tablespoons granulated sugar

Instructions

To make the crust, in a large bowl, combine the flour and salt. Add the cold butter and use a pastry blender or your fingers to work it into the flour until the mixture resembles coarse crumbs.

Gradually add the ice water, stirring with a fork until the dough comes together in a ball.

Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. On a lightly floured surface, roll out the chilled dough to a thickness of about 1/8 inch.

Cut out circles of dough using a cookie cutter or the rim of a glass.

You’ll need 7 circles in total. Gather any scraps, re-roll the dough, and cut out additional circles if needed.

Press each dough circle into a muffin tin, making sure to press it into the corners.

Trim any excess dough from the edges, leaving about 1/4 inch of crust overhanging the edges of the tin. Preheat your oven to 375°F (190°C).

Line each crust with parchment paper and fill with pie weights or dried beans.

Bake for 15 minutes, then remove the parchment paper and pie weights or beans. Return the crusts to the oven and bake for an additional 5-7 minutes, or until lightly golden.

While the crusts are baking, prepare the filling.

In a blender or food processor, puree the mixed berries until smooth. Strain the seeds from the puree and discard the seeds.

In a medium bowl, whisk together the heavy cream, confectioners’ sugar, and vanilla extract until stiff peaks form.

In a separate bowl, whisk together the softened butter and milk until smooth. Add the food coloring, a few drops at a time, until you achieve a pastel rainbow effect.

Whisk in the kosher salt.

Once the crusts are baked and cooled, fill each pie crust with a spoonful of the berry puree, followed by a dollop of the whipped cream mixture, and a sprinkle of confectioners’ sugar. To make the whipped cream, beat the heavy cream and granulated sugar until stiff peaks form.

Use immediately or refrigerate for up to 2 hours before serving.

Serve the confetti pies chilled, garnished with additional mixed berries if desired.

Notes

For the crust, make sure to keep the butter cold, as it will help the dough come together better. Don’t overwork the dough, or it’ll be tough.

If you don’t have a pastry blender, use your fingers to break up the butter – it’s easier than you think! Let the dough chill for at least 30 minutes to allow the gluten to relax, which will make it easier to roll out.

When rolling out the dough, try to keep it even and thin – about 1/8 inch is perfect. You should be able to get 7 circles without too much trouble.

Don’t worry if they’re not perfect – the imperfections add character! When baking the crusts, keep an eye on them after 10 minutes – they can go from perfect to burnt quickly.

Let them cool completely before filling to prevent the crust from getting soggy. When making the filling, be patient and take your time when adding the food coloring – it’s easy to overdo it, and you want a soft, rainbow effect.

Strain those seeds from the berry puree carefully – you don’t want any texture issues in your filling! When assembling the pies, don’t overfill them – you want a nice balance of filling and crust.

Top with a dollop of whipped cream and a sprinkle of confectioners’ sugar for a beautiful finish. Serve chilled and garnish with extra berries if you’re feeling extra fancy!