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Steps
1
Heat oven to 425°F. In large bowl, mix berries, 1/3 cup sugar and the cornstarch.
2
Divide berry mixture among 4 (6-oz) custard cups or ramekins.
3
Unroll pie crust on work surface. Cut 4 (5-inch) rounds from pie crust. Place each round over pie filling, draping over edges of custard cups. Cut slits on top of each. Sprinkle with 1 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.
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Berries in season? Use fresh berries instead of frozen.
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