Raspberry Brambles


These little pie (cookies) are made with fresh raspberries and surrounded  by delicate buttery pie crust with a hint of cream cheese to expand the flakiness and flavor of the cookie. Originally made in Ireland, the Raspberry Bramble Cookie is much easier and lees messy to eat than a piece of pie, a snack that can be eaten on the go with one hand  while on the phone or driving in your car. I used granulated (caster) sugar to encase the outside of the cookie, but I think turbinado sugar (a coarse  brown sugar)  would work much better.

Raspberry Filling

  • 2 – 6 ounce containers of  fresh Raspberries
  • 1/2 cup  of sugar
  • 4 tablespoons of lemon juice
  • 2 tablespoons of honey
  • 1 tablespoon of minute tapioca
  • 1 tablespoon of corn starch
  • 1/3 cup of water
  1. Place raspberries in a medium saucepan over medium heat and add sugar, lemon juice, and honey to the pan
  2. Slightly mash berries with a spoon and continue to cook till berries burst and mixture is well blended.
  3. Remove from heat .
  4. Place mixture in a strainer over a bowl and drain till all juices are extracted , save berries and place on side.
  5. Put tapioca, cornstarch, and water in saucepan and stir to make a slurry.
  6. Place over medium heat stirring till mixture comes to a boil.
  7. Add Raspberries to the pan, blend and take off heat to cool.
  8. Once cooled, put in the refrigerator to thicken up
  • 8 tablespoons of butter (1 stick) or 1/2 cup (cold)
  • 1/2 cup shortening (cold)
  • 4 tablespoons of cream cheese (cold)
  • 2-1/2 cups of all-purpose flour (sifted)
  • 1/2 teaspoon of salt
  • 1 large egg (beaten)
  • 1  tablespoon of white vinegar
  • 1/4 cup of ice-cold water
  • EGG  WASH- 1 egg yolk with a little water (Save egg white for topping)
  • sprinkled sugar
  1. In a large bowl place sifted flour and salt and blend
  2. Cut butter and shortening and cream cheese  in  1 tablespoon intervals and add to the bowl of flour.
  3. With your fingers and hands crumble the flour, butter, shortening and cream cheese together to form pea size pieces of dough
  4. In a measuring cup add 1/4 cup of ice water, the beaten egg, and the vinegar.
  5. Add a little liquid at a time to the bowl to make a stiff but not sticky dough and push together to form a ball. 
  6. Wrap ball in plastic wrap and refrigerate for 20-25 minutes
  7. In the meantime, set oven to 375 Degrees
  8. Get floured  pie board ready, floured  rolling-pin, and floured  2-1/2 – 3 inch  biscuit cutter. Also, you will need 2 greased baking sheets.
  9. Take raspberries and dough out of the refrigerator.
  10. Working in small steps, cut dough in half, return other half to refrigerator, you want to have it as cold as possible, roll dough out to thickness of pie crust with floured rolling-pin.
  11. Cut circles with floured biscuit cutter and place on greased cookie sheet.
  12. With a brush or fingers place cover bottom crust with egg wash.
  13. With a teaspoon, place raspberries in center of bottom  crust.
  14. Put top crust on top of bottom and seal edges with the tine of a fork going all the way around crimping edges together
  15. Repeat with remaining dough and fruit, gathering and putting together scraps and dough, using all to make circles with cutter.
  16. When done and placed on baking sheets, brush egg white over the top of Brambles and sprinkle sugar on top.
  17. Bake at 375 degrees for about 15-20 minutes or until golden brown .

About piesandeyes

I am a Chef, a Baker, a foodie, I love pots and pans, bakeries, and especially pies! I love the smells of something baking in the oven and I could live just standing next to a stove.
This entry was posted in Desserts, Pies, Recipes. Bookmark the permalink.

9 Responses to Raspberry Brambles

  1. A Shortcrust pie that I can eat in one hand, ooo, that would be dangerous but oh so perfect for a picnic! I love raspberries and I think I’m going to be buying frozen ones soon for a little something on the side. I think your brain must be an encyclopedia of the world’s pies and that’s a great thing! 🙂

    • piesandeyes says:

      Every part of the world has their take on pies. In your country and over in England people take their meat pies and other pies seriously! I would like to know Everything about pies to start learning how to make pies popular in order to sell them someday and to take them to go!

  2. Oh my gosh….I get to your blog and I see this ‘header’ in Pie crust of PIES…ok, already salivating…then the rhubarb pineapple pie…holy cow…..now the raspberry brambles…that’s it, I want some. Do you ship??? 😉

  3. Beverly Reece says:

    My understanding from reading the recipe is that you use the drained raspberries, but I’m not sure I’m understanding. Do you thicken the juice and use it? If so, I might add some of the drained raspberries since Hanley’s had some seeds in them. Please help since I would like to make these for a friend from Boston to bring back childhood Christmas memories.

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