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1
Preheat oven to 380 degrees F.
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2
Make your pie crust by first combinining the 2/3 cups softened butter and flour. I like to use two butter knives and cut the butter into the flour. Add the nutmeg. Slowly add half of the water and incorporate into your dough. Add just enough water until the dough is cohesive, and you are able to easily roll it into a ball. (You may need more water, or less so just go slow using a little at a time).
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3
Let your dough rest while you prepare your berries.
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4
Wash the berries, or if you are using frozen, thaw and drain them.
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5
Combine berries with the Cointreau, the sugar and the tapioca. Set aside.
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6
Return to your dough and roll it out. Grab your muffin pan. Depending on the size of your muffin pan, cut out dough to fit inside each tin so that you have an inch overhang outside of the hole.
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7
Fill the crust with your berry mixture. Gather dough scraps and re-roll it if necessary. Using a biscuit cutter, cut circles out of your remaining dough (big enough to cover the top of each pie) and lay it on top of the berry mixture filled tin. Crimp the top round with the overhanging dough and trim as needed, making sure you have a tight seal all the way around. Cut 3 small air vents in the top. Repeat with the other muffin tins.
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8
When all of the mini pies are situated in your muffin tin, combine 1 egg yolk with 1 Tablespoon of milk and whisk. Using a pastry brush, thoroughly coat each pie with egg mixture. Sprinkle 1 teaspoon of sugar on top of each little pie.
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9
Bake at 380 degrees F for roughly 30 minutes. Check after 10 minutes, and then check after each additional 5 minute interval until your little pies are bubbling and the crust is brown. Remove your muffin pan from the oven and let sit 5 minutes. After 5 minutes remove each pie from tin and set on cooling rack. Enjoy!
