Mixed Berry Pie

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These individual Mixed Berry Pies are perfect for portion control. Easy to make, filled with mixed berries and topped with refrigerated pie crust.

These individual Mixed Berry Pies are perfect for portion control. Easy to make, filled with mixed berries and topped with refrigerated pie crust.
Mixed Berry Pie

I’m a sucker for pie, especially berry pie. Cakes and cookies I could easily do without, but warm pie out of the oven – it’s my kryptonite. To keep the pies on the lighter side, I only use the crust on top. I used the least amount of sugar I could to sweeten them without the filling getting too tart, if you’re berries are very sweet you could probably use less sugar.

With Valentine’s in mind, I used heart shaped cookie cutter to cut a heart out of the center. Other shapes would work, such as stars for Memorial Day, or simple poke holes all around.

Helpful Tips to Make Pie:

  • To make this gluten-free you can turn this into a fruit crisp and top it with chopped nuts and oats.
  • The mixed berry pie filling is easy to make yourself. You can use frozen berries instead of fresh.
  • If you wish to use only one type of berry, such as blueberries only, use 3 3/4 cups of fruit.

 

These individual Mixed Berry Pies are perfect for portion control. Easy to make, filled with mixed berries and topped with refrigerated pie crust.

These individual Mixed Berry Pies are perfect for portion control. Easy to make, filled with mixed berries and topped with refrigerated pie crust.These individual Mixed Berry Pies are perfect for portion control. Easy to make, filled with mixed berries and topped with refrigerated pie crust.

These individual Mixed Berry Pies are perfect for portion control. Easy to make, filled with mixed berries and topped with refrigerated pie crust.

These individual Mixed Berry Pies are perfect for portion control. Easy to make, made with strawberries, blackberries and raspberries and easy with refrigerated pie crust. These individual Mixed Berry Pies are perfect for portion control. Easy to make, made with strawberries, blackberries and raspberries and easy with refrigerated pie crust.

More Valentine’s Day Desserts

These individual Mixed Berry Pies are perfect for portion control. Easy to make, filled with mixed berries and topped with refrigerated pie crust.
Print WW Personal Points
5 from 4 votes
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Mixed Berry Pie

217 Cals 3.5 Protein 39 Carbs 7 Fats
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Yield: 4 Servings
COURSE: Dessert
CUISINE: American
These individual Mixed Berry Pies are perfect for portion control. Easy to make, filled with mixed berries and topped with refrigerated pie crust.

Ingredients

For the Filling:

  • 4 tablespoons raw sugar
  • 1 1/2 tablespoons cornstarch
  • pinch of salt
  • 1 1/4 cups fresh strawberries, stemmed and sliced
  • 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, beaten
  • *once cut each crust will weigh about 3/4 ounce.

Instructions

  • Preheat the oven to 375°F.
  • In a large bowl, whisk the sugar, cornstarch and salt. Toss in berries and gently mix to coat.
  • Add lemon juice and lemon zest, then divide evenly into 4 (6 oz) ramekins.
  • Cut the pie crust into 4 circles about 4 inches round. Roll to elongate slightly.
  • Cut a heart out of the center and place the crust over the fruit in the ramekins. Brush with egg wash.
  • Place the ramekins on a rimmed baking baking sheet and place in the center of the oven.
  • Bake until the berries are hot and bubbling and the crust is golden, about 40 minutes.

Nutrition

Serving: 1mini pie, Calories: 217kcal, Carbohydrates: 39g, Protein: 3.5g, Fat: 7g, Saturated Fat: 2.5g, Cholesterol: 51mg, Sodium: 129mg, Fiber: 6g, Sugar: 18.5g
WW Points Plus: 5
Keywords: berry pie, easy berry pie, mini berry pie, mixed berry pie, triple berry pie

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46 comments

  1. Hi, I just want to make sure I am reading this right. When you say
    “1 1/2 tablespoons cornstarch” do you mean one 1/2 TBSP or do you mean one and one half TBSP? The same goes for the berries. I’ve wondered the same on other recipes but fortunately I’ve been able to find my answers in the comment section. Sometimes this section of your recipes is hard to read. I love your recipes by the way! Thanks😊

  2. Looks great.  What size ramekins did you use?

  3. How many ounce ramekin are these for 6 points? Thanks! Looks awesome!

  4. Soooooo delish!!!!! Came out great. I took the dough off the pie plate and rolled it into four circles. It was fabulous. Put on  a tbs of fat free cool whip. Happy V day…. yes a little earlier because we ate it today!!!!!

  5. Where did you get these mini pie ceramics?

  6. Pies turned out very nicely, but needed to be a little sweeter. Next time I’d probably up the sugar a bit.

  7. I was wondering if I could do with apples and would they be cooked or raw? I did read the other comment that you absewred yes to but was not sure which way. Thanks these look amazing going to try with berries tonight!

  8. I want to make 4 and eat once each day. Do these refrigerate well?

  9. So easy, yet super delicious – love berries in dessert 🙂 thank you! 

  10. So I’m thinking of using the Apple portion of your skinny apple cobbler with the same pie crust shown in these individual pies. Would you still sauté the apples before baking them, or would you just load up the ramekins with the Apple filling raw and bale like you did the berries?  

    Thanks so much! https://www.skinnytaste.com/skinny-apple-cobbler/