1 cup frozen unsweetened whole strawberries, thawed
3/4 cup frozen unsweetened blueberries, thawed
3/4 cup frozen unsweetened raspberries, thawed
1/3 cup sugar
2 tablespoons cornstarch
1 Pillsbury refrigerated pie crust (from 15-oz box), softened as directed on box
1 teaspoon sugar
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.