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