Mixed Berry Pie
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
These individual Mixed Berry Pies are perfect for portion control. Easy to make, filled with mixed berries and topped with refrigerated pie crust.
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.
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.
Serving: 1pie, Calories: 206kcal, Carbohydrates: 36g, Protein: 3.4g, Fat: 7g, Saturated Fat: 2.5g, Polyunsaturated Fat: 0g, Monounsaturated Fat: 0g, Trans Fat: 0g, Cholesterol: 50mg, Sodium: 128mg, Potassium: 0mg, Fiber: 6g, Sugar: 15.5g, Vitamin A: 0%, Vitamin C: 0%, Calcium: 0%, Iron: 0%
Freestyle Points: 6
Points +: 5