Mini Blackberry-Raspberry Pies

Make the after-barbecue treat the star of the night with these double-fruit mini pies.

  • prep time 30 min
  • total time 60 min
  • ingredients 11
  • servings 12



cup fresh or frozen blackberries
cup fresh or frozen raspberries
tablespoons packed brown sugar
cup granulated sugar
1 1/2
teaspoons cornstarch
teaspoon ground cinnamon
Dash ground nutmeg

Pie Crust

box Pillsbury™ refrigerated pie crusts, softened as directed on box
teaspoon water
Sanding sugar or sparkling sugar
  • 1 Heat oven to 375°F. Lightly spray 12 mini muffin cups with cooking spray.
  • 2 In 2-quart saucepan, mix all filling ingredients. Cook over medium heat 10 minutes, stirring occasionally, until sugar is dissolved and berries are softened. Remove from heat; with back of wooden spoon, gently crush berries. Cool.
  • 3 Meanwhile, remove 1 pie crust from pouch (keep other crust refrigerated); unroll crust on floured surface. With 2 3/4-inch round cookie cutter, cut out 12 rounds. Gently push 1 pastry round into each muffin cup. Divide filling between pastry-lined cups, about 1 teaspoon in each.
  • 4 Unroll second pie crust; with 2-inch round cookie cutter, cut out 12 rounds. With 1-inch star-shaped cookie cutter, cut out stars from 4 circles. Place 4 stars on 4 of the rounds; place star-topped rounds on 4 pies and gently seal edges. Place remaining 4 stars on center of 4 more pies. Cut remaining 4 rounds into tiny strips; create lattice design on remaining 4 pies. In small bowl, beat egg and water. Brush over tops of pies. Sprinkle with sanding or sparkling sugar.
  • 5 Bake 12 to 15 minutes or until lightly browned. Cool slightly before serving.
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