217 Cals 3.5 Protein 39 Carbs 7 Fats
PREP TIME:
15 mins
COOK TIME:
40 mins
TOTAL TIME:
55 mins
YIELD:4 SERVINGS
COURSE:Dessert
CUISINE:American
These individual Mixed Berry Pies are perfect for portion control. Easy to make, filled with mixed berries and topped with refrigerated pie crust.
INGREDIENTS
For the Filling:
4 tablespoons raw sugar
1 1/2 tablespoons cornstarch
pinch of salt
1 1/4 cups fresh strawberries, stemmed and sliced
1 1/4 cups fresh raspberries
1 1/4 cups fresh blackberries
1 teaspoon fresh lemon juice
plus 1/4 teaspoon lemon zest
refrigerated pie crust*
1 egg, beaten
*once cut each crust will weigh about 3/4 ounce.
INSTRUCTIONS
Preheat the oven to 375°F.
In a large bowl, whisk the sugar, cornstarch and salt. Toss in berries and gently mix to coat.
Add lemon juice and lemon zest, then divide evenly into 4 (6 oz) ramekins.
Cut the pie crust into 4 circles about 4 inches round. Roll to elongate slightly.
Cut a heart out of the center and place the crust over the fruit in the ramekins. Brush with egg wash.
Place the ramekins on a rimmed baking baking sheet and place in the center of the oven.
Bake until the berries are hot and bubbling and the crust is golden, about 40 minutes.
Serving: 1mini pie, Calories: 217kcal, Carbohydrates: 39g, Protein: 3.5g, Fat: 7g, Saturated Fat: 2.5g, Cholesterol: 51mg, Sodium: 129mg, Fiber: 6g, Sugar: 18.5gBlue Smart Points:7Green Smart Points:9Purple Smart Points:6Points +:5