These individual Mixed Berry Pies are perfect for portion control. Easy to make, filled with mixed berries and topped with refrigerated pie crust.

These individual Mixed Berry Pies are perfect for portion control. Easy to make, filled with mixed berries and topped with refrigerated pie crust.
Mixed Berry Pie

I’m a sucker for pie, especially berry pie. Cakes and cookies I could easily do without, but warm pie out of the oven – it’s my kryptonite. To keep the pies on the lighter side, I only use the crust on top. I used the least amount of sugar I could to sweeten them without the filling getting too tart, if you’re berries are very sweet you could probably use less sugar.

With Valentine’s in mind, I used heart shaped cookie cutter to cut a heart out of the center. Other shapes would work, such as stars for Memorial Day, or simple poke holes all around.

Helpful Tips to Make Pie:

  • To make this gluten-free you can turn this into a fruit crisp and top it with chopped nuts and oats.
  • The mixed berry pie filling is easy to make yourself. You can use frozen berries instead of fresh.
  • If you wish to use only one type of berry, such as blueberries only, use 3 3/4 cups of fruit.

For more Valentine’s Day Desserts you may also like:

These individual Mixed Berry Pies are perfect for portion control. Easy to make, filled with mixed berries and topped with refrigerated pie crust.

These individual Mixed Berry Pies are perfect for portion control. Easy to make, filled with mixed berries and topped with refrigerated pie crust.These individual Mixed Berry Pies are perfect for portion control. Easy to make, filled with mixed berries and topped with refrigerated pie crust.

These individual Mixed Berry Pies are perfect for portion control. Easy to make, filled with mixed berries and topped with refrigerated pie crust.

Mixed Berry Pie

These individual Mixed Berry Pies are perfect for portion control. Easy to make, filled with mixed berries and topped with refrigerated pie crust.

Ingredients:

For the Filling:

  • 4 tablespoons raw sugar
  • 1 1/2 tablespoons cornstarch
  • pinch of salt
  • 1 1/4 cups fresh strawberries, stemmed and sliced
  • 1 1/4 cups fresh raspberries
  • 1 1/4 cups fresh blackberries
  • 1 teaspoon fresh lemon juice
  • plus 1/4 teaspoon lemon zest
  • refrigerated pie crust*
  • 1 egg, beaten

*once cut each crust will weigh about 3/4 ounce.

Directions:

  1. Preheat the oven to 375°F.
  2. In a large bowl, whisk the sugar, cornstarch and salt. Toss in berries and gently mix to coat.
  3. Add lemon juice and lemon zest, then divide evenly into 4 (6 oz) ramekins.
  4. Cut the pie crust into 4 circles about 4 inches round. Roll to elongate slightly.
  5. Cut a heart out of the center and place the crust over the fruit in the ramekins. Brush with egg wash.
  6. Place the ramekins on a rimmed baking baking sheet and place in the center of the oven.
  7. Bake until the berries are hot and bubbling and the crust is golden, about 40 minutes.

Nutrition Information

Yield: 4 Servings, Serving Size: 1 pie

  • Amount Per Serving:
  • Freestyle Points: 6
  • Points +: 5
  • Calories: 206 calories
  • Total Fat: 7g
  • Saturated Fat: 2.5g
  • Cholesterol: 50mg
  • Sodium: 128mg
  • Carbohydrates: 36g
  • Fiber: 6g
  • Sugar: 15.5g
  • Protein: 3.4g

All images and text ©Gina Homolka for Skinnytaste

These individual Mixed Berry Pies are perfect for portion control. Easy to make, made with strawberries, blackberries and raspberries and easy with refrigerated pie crust.These individual Mixed Berry Pies are perfect for portion control. Easy to make, made with strawberries, blackberries and raspberries and easy with refrigerated pie crust.