Ingredients

The following ingredients have 4 Servings
  • 1 recipe Pie Dough (your favorite, store-bought, or my go-to recipe)
  • 7 cups fresh mixed berries (raspberries, blueberries, blackberries, strawberries)
  • 1 cup sugar
  • 1/4 cup cornstarch
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • 2 tablespoons unsalted butter (cubed)
  • 1 egg (beaten)
  • Coarse sugar for garnish

Instruction

  • Preheat your oven to 400 degrees F.
  • In a large bowl, mix together the berries, sugar, cornstarch, vanilla extract, and lemon juice. Set aside.
  • Roll out your pie dough to a 1/8-inch thickness. Cut in sections, making sure you have enough dough to fill 5-6 mini pie dishes plus 5-6 additional pieces to top each pie. (The size of your particular pie dishes will determine how many mini-pies this recipe will make.)
  • Fill each dish with the pie dough, allowing any excess dough to hang over the edge. Then, evenly fill each with the prepared mixed berry filling.
  • Brush the lip of the pie dough on the dishes with an egg wash and then top with the remaining pie dough pieces. Pinch or use a fork to seal. Trim off any excess dough around the sides of the dish.
  • Use a knife to cut two vents into the top of the dough. Brush with the egg wash and sprinkle with coarse sugar.
  • Set the pot pies on a baking sheet and place the sheet in the oven. Then, reduce the oven temperature to 350 degrees F. Bake for 35-40 minutes or until the tops are lightly browned and the filling is bubbly.
  • Allow the pies to cool for at least 30 minutes before serving.