Mini Triple Berry Pies

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Delicious mini triple berry pies are on the menu for this week!

Berries might be coming out of your ears during berry season.  They’re not coming out of my ears, however they are going into my mouth!

I have never made a berry pie before.  I didn’t want to make a BIG pie, so instead I used my small tart pans to make these mini pies.

Aren’t they cute?

I like to enjoy my desserts on antique fine china – why should they sit in the cabinet?  Just don’t use a knife on the plate – you’ll scratch it!

Using fine china makes something go from ordinary to extraordinary.  Do you use your fine china?

I confess, I didn’t mean to eat the whole mini pie… I thought I’d enjoy it in two servings.  Well, I was wrong. I just kept eating and eating since it was so scrumptious!

Mini Triple Berry Pies

Makes four servings

• pie crust (I used frozen pre-made from Trader Joe’s, or here is my recipe for dough)
• 4 cups mixed berries (I did 1 1/3 cup each of fresh blackberries, raspberries and blueberries)
• 2 tbsp corn starch
• 1/2 cup granulated sugar
• 1 tsp vanilla
• juice of half a lemon

1. Preheat oven to 375F Convection or 400F standard.
2. Let the dough thaw if it is frozen.  For the pies, I used four 5″ tart pans with removable bottoms.  I simply traced a rough circle in the dough around each mini pan, leaving about 1/2 inch on all sides.  Then pat the dough into the pans, removing the excess crust that falls over the edge.
3. Make the filling: mix the berries, corn starch, sugar, vanilla and lemon juice together. Set aside.
4. Fill each pie with about 1/2 cup of filling.
5. Decorate the tops of the pies as you’d like.  I had fun stamping out leaves, stars, flowers and then did a weave.  For a lower calorie version, simply skip putting extras on the top.
6. Place the mini pies on a baking sheet (preferably with an edge – I did a plain cookie sheet and it bubbled over onto my oven)

Bake at 375F Convection (or 400F Standard) for 15 minutes and then turn oven down to 350F and bake for another 20-25 minutes until crust is golden and brown.  If the crust is browning too quickly, you may place some foil over the edges.Yum! Serve with vanilla ice cream OR cinnamon whipped cream!   I have a whipped cream maker (which I LOOOOOVE, get it here on Amazon, the first link was Sur La Table) and use this simple recipe to make cinnamon whipped cream.  2 cups heavy cream, 1/4 cup Monin’s Cinnamon syrup.  Pour into the bottle, use an aerosol charger and… shake shake shake! voila! Instant FRESH cinnamon whipped cream. It’s good.

I’d love it if you pinned the image below!

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