Mixed Berry Pie
These delightful Mini Mixed Berry Pies are ideal for managing serving sizes. Simple to prepare, they are packed with a blend of juicy berries and crowned with a convenient refrigerated pie crust.
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Ingredients
- 4 tablespoons raw sugar
- 1 1/4 cups fresh raspberries
- 1 1/4 cups fresh blackberries
- 1 teaspoon fresh lemon juice
- plus 1/4 teaspoon lemon zest
- refrigerated pie crust*
- 1 egg
- *once cut each crust will weigh about 3/4 ounce.
- 1 1/2 tablespoons cornstarch
- pinch of salt
- 1 1/4 cups fresh strawberries
Instructions
- 1
Begin by setting your oven temperature to 375°F (190°C) to preheat.
- 2
In a spacious mixing bowl, combine the sugar, cornstarch, and salt, whisking them together thoroughly. Gently fold in the berries, ensuring they are well coated in the mixture.
- 3
Incorporate the lemon juice and lemon zest, then distribute the berry mixture evenly among four ramekins, each holding 6 ounces.
- 4
Take your pie crust and cut out four circles, each measuring about 4 inches in diameter. If needed, roll them out slightly to elongate.
- 5
Create a heart-shaped cutout in the center of each circle and place the crust over the berry filling in the ramekins. Apply an egg wash over the crust for a golden finish.
- 6
Arrange the ramekins on a baking sheet with raised edges and position them in the middle of the preheated oven.
- 7
Bake for approximately 40 minutes, or until the berries are bubbling and the crust turns a lovely golden brown.