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
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!