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Triple Berry Mini Pies

I came up with these berry hand pies one summer day when I had an abundance of fresh blueberries, gooseberries and strawberries. The blend of flavors makes for a mouthwatering treat for breakfast, dessert or anytime in between! I typically make my crust from scratch, and I recommend gooseberries instead of raspberries for this recipe. —Brigette Kutschma, Lake Geneva
  • Total Time
    Prep: 20 min. + cooling Bake: 15 min.
  • Makes
    8 servings

Ingredients

  • 1-1/2 cups fresh or frozen unsweetened blueberries, divided
  • 1/2 cup fresh raspberries or gooseberries
  • 1/3 cup sugar
  • 2 tablespoons cornstarch
  • 1 cup sliced fresh strawberries or frozen unsweetened sliced strawberries
  • 2 tablespoons butter
  • 2 sheets refrigerated pie crust

Directions

  • In a small saucepan, combine 1/2 cup blueberries, raspberries, sugar and cornstarch. Cook and stir until mixture starts to thicken, about 5 minutes. Remove from heat; stir in strawberries, butter and remaining 1 cup blueberries. Transfer berry mixture to a bowl; cool to room temperature.
  • Preheat oven to 425°. On a work surface, unroll crusts. Cut 8 circles with a 4-in. biscuit or cookie cutter. Press crusts onto bottom and up sides of ungreased muffin cups. Spoon berry mixture into muffin cups. Bake until filling is bubbly and crust golden brown, 12-15 minutes. Cool in pan 5 minutes; remove to wire racks to cool.
Nutrition Facts
1 mini pie: 211 calories, 10g fat (5g saturated fat), 13mg cholesterol, 123mg sodium, 30g carbohydrate (13g sugars, 2g fiber), 1g protein.

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