Berry Pot Pies

For this quick and easy dessert, cut the pastry tops from refrigerated pie dough.

Berry Pot Pies
Servings: 6 Prep 15 mins Bake 350°F 12 mins to 15 mins Stand 20 mins


  • 1 refrigerated prepared piecrust (half of 15-ounce package)
  • 1/4 cup quick-cooking tapioca
  • 1 tablespoon sugar
  • 1 tablespoon lemon juice
  • 1/2 teaspoon cinnamon
  • 2 cups blackberries
  • 2 cups raspberries
  • 2 cups blueberries
  • 1 large egg

Make It

1. Heat oven to 350 degrees F. Unfold piecrust and let stand at room temperature. Meanwhile, combine tapioca, 1 cup sugar, lemon juice and cinnamon in large bowl. Add blackberries, raspberries and blueberries; toss. Let stand 20 minutes.

2. Using a 4-1/2-inch round scallop-edged cookie cutter, cut 5 rounds from piecrust. With a 1-inch scalloped or star cutter, cut from the center of each circle. Reroll scraps; use to cut one more 4-1/2-inch round as above for a total of 6.

3. Spoon 3/4 cup berry mixture into each of six 4-1/2-inch pie plates or 4-1/2-inch large custard cups. Place 1 pastry round on top of fruit in each. In small cup, slightly beat egg. Brush egg over pastry; sprinkle remaining 1 tablespoon sugar over the six pastry pieces. Place pie plates on large baking sheet.

4. Bake in 350 degrees F oven for 12 to 15 minutes or until crust is golden and mixture is bubbling. Remove pie plates to wire rack; cool slightly. Serve at room temperature.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 358, Fat, total (g): 8, chol. (mg): 35, sat. fat (g): 1, carb. (g): 71, fiber (g): 5, pro. (g): 3, sodium (mg): 150, Percent Daily Values are based on a 2,000 calorie diet.