Don’t these individual berry pies look scrumptious! This is a fast and easy recipe from Pillsbury. By using already made pie crust, you can save yourself a lot of time. If you have the time though, make homemade, because it’s always better. We always have frozen raspberries in the freezer, from last years berry harvest. I complain every year about hours and hours of picking berries, but I’m always glad to see all those bags of frozen berries throughout the winter months. This is scrumptious!


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


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.