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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