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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

Mixed Berry Pie

5 from 4 votes
7
Cals:217
Protein:3.5
Carbs:39
Fat:7
These individual Mixed Berry Pies are perfect for portion control. Easy to make, filled with mixed berries and topped with refrigerated pie crust.
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.
Prep: 15 mins
Cook: 40 mins
Total: 55 mins
Yield: 4 Servings
Serving Size: 1 mini pie

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.

Last Step:

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Nutrition

Serving: 1 mini pie, Calories: 217 kcal, Carbohydrates: 39 g, Protein: 3.5 g, Fat: 7 g, Saturated Fat: 2.5 g, Cholesterol: 51 mg, Sodium: 129 mg, Fiber: 6 g, Sugar: 18.5 g

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46 comments on “Mixed Berry Pie”

  1. I made it. I loved it. My whole family devoured it. I’m planning to make again this weekend. I also am trying to figure out the ideal skinny version of Apple pie filling to do the same individual preparation for.  Thanks Gina. This one is a keeper! 

  2. These are great!  Thank you for an individual dessert idea!  My husband doesn’t have a sweet tooth and it can be hard to come up with healthy  single serve dessert ideas for my sweet tooth.  I love fruit desserts especially.

  3. Avatar photo
    Gail Zapatony

    Gina, this recipe looks fantastic.  As a fan for several years we have loved any recipe of yours I make.  For this berry pie I would prefer to just make a real pie since I do not have the ramekins.  Could I just use the same recipe and put in a 9inch pie plate with a bottom crust?  Thanks so much!  Gail Z

  4. Avatar photo
    Skinnytaste biggest fan

    These look delish and they are so adaptable to suit anyone’s taste buds. Use Stevie or trulia if your trying to cut out the sugar

  5. Can I do it as 1 big pie instead of minis?  If so does the cooking time change?  Thanks in advance. 

    1. Refrigerated pie crusts are premised crust in your freezer or cold section in your grocery store. Easier than making your own. 🙂

    2. It’s pie crust already made and ready to use, in the refrigerated or freezer section of your local grocery store

  6. Yummy and so easy to make. Since I didn’t have the individual ramiikins that size I made a whole pie that served 4, but the individual makes such a nice presentation. 

  7. Avatar photo
    Elizabeth Baumler

    I definitely am making this dessert.  Gina, where did you get those beautiful ramekins? And what size are they?

    My daughter is making easy bagels this morning for us.  We are celebrating my daughter’s 50th birthday and visiting for the weekend.  Love ❤️ your recipes. 

  8. This looks so simple and so good. So can they be prepared ahead of time and then baked off “after dinner” to be served warm?  I am unsure if doing that would cause too much juice from the berries – hoping this makes sense.