Mini Berry Pies

Ingredients

• 1 package (15 ounces) refrigerated piecrusts
• 6 ounces raspberries
• 12 ounces blueberries
• 4 teaspoons cornstarch
• ¼ cup sugar, plus more for sprinkling
• 1 teaspoon fresh lemon juice
• 1 large egg

1. Unfold piecrusts on work surface. Using top of a 3-inch aluminum pie tin as a template, add 1/4 inch all around and use a knife to cut out seven rounds. Make a vent in center of each round with a 1/2-inch heart-shape cutter. Set crusts aside. 2. Stir together berries, cornstarch, sugar, and l...

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