Mini Berry Pies End Spring Meals On A Sweet, Light Note!

Ilove sweets and desserts of all kind, but now that summer is fast approaching, I’m constantly on the lookout for lighter treats to accompany fresh and dainty warm-weather meals.
After all, when you’re supping on something nourishing and simple like this easy dish of salmon and veggies, you don’t necessarily want a heavy dessert weighing down your palette.
That’s why I‘m all about recipes that take the warmth and richness of classic desserts, and repackage them into a more nimble form perfectly suited to lazy evenings dining by candlelight, with a chorus of peepers serenading you.
My latest go-to is a flaky, golden-brown berry pie, resized to be a light and tasty individual serving.
These are the perfect way to end a nice meal, jazz up a little get-together, or just munch on when you’re in the mood for something not-too-sweet.
Print out the recipe below, and get going on the perfect treat to cap off a light meal!
  • 4 cups blueberries
  • 1 pint blackberries
  • 1 pint raspberries
  • 1/2 cup flour
  • 3/4 cup sugar
  • 4 pie crusts
  • 1/4 stick of butter
  • Instructions
    • Combine berries, flour, and sugar in a bowl. Mix thoroughly.
    • Roll out pie crusts, then cut 4-inch circles out of the dough. Repeat until you have 24 circles.
    • Line each cup of greased muffin tin with one circle of pie crust.
    • Fill crust in each cup up to the top with berry mixture.
    • Top each cup of filling with one tiny pat of butter.
    • Use a chopstick to make vent holes in remaining 12 circles of pie crust.
    • Cover each mini-pie with top crust. Crimp dough along the edges to secure.
    • Bake for 40 to 45 minutes at 400 °F. Tent with foil for the first 20 minutes.
    • Serve hot with ice cream. Enjoy!
  • If this looks like your new go-to recipe for satisfying summer sweets,Don’t forget to SHARE this recipe with friends and family! 
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