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Mixed Berry Pie
5
from
6
votes
These individual Mixed Berry Pies are perfect for portion control. Easy to make, filled with mixed berries and topped with refrigerated pie crust.
Prep Time:
15
minutes
mins
Cook Time:
40
minutes
mins
Total Time:
55
minutes
mins
Yield:
4
Servings
Course:
Dessert
Cuisine:
American
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:
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
- WW Points:
7