Berry Pies for Two

Simple little pies are the perfect single-sized dessert. Try them warm from the oven with vanilla bean ice cream.

  • prep time 10 min
  • total time 60 min
  • ingredients 8
  • servings 2

Ingredients

1/2
cup frozen unsweetened whole strawberries, thawed
1/3
cup frozen unsweetened blueberries, thawed
1/3
cup frozen unsweetened raspberries, thawed
3
tablespoons sugar
1
tablespoon cornstarch
1
box Pillsbury® refrigerated pie crusts, softened as directed on box
1
egg white, beaten
1/2
teaspoon sugar
  • 1 Heat oven to 425°F. In large bowl, mix berries, 3 tablespoons sugar and the cornstarch.
  • 2 Divide berry mixture among 2 (6-oz) custard cups or ramekins.
  • 3 Unroll pie crust on work surface. Cut 2 (5-inch) rounds from pie crust. Wrap remaining pie crust tightly in food safe plastic wrap and refrigerate for future use. Place each round over pie filling, draping over edges of custard cups. Lightly brush pie crust with egg white. Cut slits on top of each. Sprinkle with 1/2 teaspoon sugar. Place custard cups on cookie sheet.
  • 4 Bake 17 to 23 minutes or until edges are deep golden brown and centers are thoroughly baked. Cool about 30 minutes. Serve warm.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Pie
    Calories
    640
    (
    Calories from Fat
    250),
    % Daily Value
    Total Fat
    28g
    28%
    (Saturated Fat
    11g,
    11%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    15mg
    15%;
    Sodium
    610mg
    610%;
    Total Carbohydrate
    92g
    92%
    (Dietary Fiber
    5g
    5%
      Sugars
    27g
    27%
    ),
    Protein
    6g
    6%
    ;
    % Daily Value*:
    Vitamin A
    0%;
    Vitamin C
    30%;
    Calcium
    2%;
    Iron
    4%;
    Exchanges:
    2 Starch; 1 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 1/2 Fat;
    Carbohydrate Choices:
    6
    *Percent Daily Values are based on a 2,000 calorie diet.
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