Several times a year, my family enjoys making the short drive into Virginia to see my aunt, uncle, and cousin for the weekend. The boys love it because they get to play with “vintage” Lego sets, go on treasure hunts and swim in the indoor pool… my husband and I love it because we are spoiled with delicious food. Kidding – we enjoy seeing our kids have a blast:) But my aunt and uncle do feed us well! From grilled steaks & shrimp to chorizo breakfast hash and sweet potato hoecakes – we love it all. But our favorite thing about the whole trip (from a culinary perspective…) is the bakery-fresh mixed berry pie. Plump, rich-colored berries with bright flavor in unbelievably flaky crust… it is so, SO good.
Well, that pie is the inspiration for this recipe. And I think the best thing about my recipe is that it comes together in about 5 minutes, assuming you have a store-bought or pre-made pie crust on hand.
And oh my goodness – summer berries are a beautiful thing! I don’t know about you, but I almost think I could tolerate the humidity and sweltering heat for another 4 months if it meant I still had the sweet, juicy berries of summer! Well, almost. Thankfully, frozen berries work just as well in this recipe – so you truly can make it all year long.
To make these Mini Mixed Berry Pies you will need:
1/2 cup raspberries
1/2 cup blackberries
1/2 cup blueberries
2 tablespoon or so sugar (depends on how sweet your berries are!)
zest of a 1/2 a lemon
1 teaspoon lemon juice
1 teaspoon cornstarch or arrowroot powder
1/4 recipe for pie crust (or 1/2 of a store bought crust)
Here is what you do:
Preheat the oven to 400 degrees. Wash and dry your berries. Combine in a small bowl with sugar, cornstarch/arrowroot powder, lemon juice and lemon zest. Try not to over-mix – you don’t want the berries to fall apart.
Lightly grease two ramekins with butter or cooking spray. Spoon half of the berries into each dish. Top the berries with a roughly cut circle of dough. It doesn’t need to be perfect – we are just going to crimp the edges anyway:) After you’ve crimped the edges, using a small knife, cut a little slit in the center of each pie. I like to brush mine with a little milk or melted butter to help them brown nicely and you could also sprinkle with a little additional sugar if you’d like.
You’ll want to bake these on a cookie sheet (just in case they bubble over) in a 400 degree oven for about 18 minutes – or until the crust is nice and golden. (Since there is no bottom crust, all you really need to do is make sure the crust is baked to your liking)
And that’s it – pie is served! Feel free to enjoy plain or topped with a scoop of vanilla ice cream. These are best eaten warm, but you can easily cover with foil and reheat in the oven the next day if you need to!
Hope you enjoy this recipe:):)