Mini Berry Pies


  • 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...

View full recipe at SpringPad


Best Wine Deals

See More Deals

Snooth Media Network