Petite Pies with Berries
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 45 min.
Ready in
Ingredients
for
4
- Ingredients
- 1 cup fresh Blueberries
- 1 cup fresh Raspberries
- 1 cup fresh Blackberry
- 1 tsp lemon juice
- 4 Tbsps all-purpose flour (plus extra for work surface)
- ½ cup sugar (plus extra for sprinkling)
- ½ tsp ground cinnamon
- 1 pkg refrigerated Pie crust (Pillsbury® recommended)
- 4 mini aluminum pie plate
- 4 sprigs fresh mint (to garnish)
- 1 cup Whipped cream (to garnish)
Preparation steps
1.
Preheat oven to 375º F.
2.
In a large bowl, combine berries, lemon juice, flour, sugar and cinnamon and toss to combine.
3.
Unroll the 2 pie crusts according to package instructions. Cut out four rounds in each crust large enough to fit the mini pie plates.
4.
Place one dough round in each of the four mini pie plates and spoon berry mixture into the center of each of the pies. Cover each pie with the remaining dough round. Using a fork or your fingers pinch the edges of the crust together to seal the edges. Using a sharp knife make three small slits in the top crust to allow steam to escape. Sprinkle tops with sugar.
5.
Place the pies on a cookie sheet to catch any spillage. Bake for 20 to 25 minutes in preheated oven. Cool on a wire rack. Serve with a sprig of fresh mint and a dollop of whipped cream.
