Berry Pot Pies

Prep: 15 Min.
Bake: 12-15 Min.
Cool: 20 Min
Yields 6 servings

Ingredients

1 refrigerated prepared piecrust (half of 15-ounce package)
¼ cup quick-cooking tapioca
1 cup plus 1 tablespoon sugar
1 tablespoon lemon juice
½ teaspoon cinnamon
2 cups blackberries
2 cups raspberries
2 cups blueberries
1 large egg

Directions

Heat oven to 350 degrees. Unfold piecrust and let stand at room temperature. Meanwhile, combine tapioca, 1 cup sugar, lemon juice and cinnamon in large bowl. Add blackberries, raspberries and blueberries; toss. Let stand 20 minutes.

Using a 4 ½ inch round scallop-edged cookie cutter, cut 5 rounds from piecrust. With a 1-inch scalloped or star cutter, cut from the center of each circle. Reroll scraps; use to cut one more 4 ½ inch round as above for a total of 6.

Spoon ¾ cup berry mixture into each of six 4 ½ inch pie plates or 4 ½ inch large custard cups. Place 1 pastry round on top of fruit in each. In small cup, slightly beat egg. Brush egg over pastry; sprinkle remaining 1 tablespoon sugar over the six pastry pieces. Place pie plates on large baking sheet.

Bake at 350 for 12 to 15 minutes or until crust is golden and mixture is bubbling. Remove pie plates to wire rack; cool slightly. Serve and room temperature.