MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Berry Pot Pies
Categories: Pies, Pastry, Fruits, Citrus
Yield: 6 Servings

1 Refrigerated prepared
- piecrust
1/4 c Quick-cooking tapioca
1 tb Sugar
1 tb Lemon juice
1/2 ts Cinnamon
2 c Blackberries
2 c Raspberries
2 c Blueberries
1 lg Egg

Heat oven to 350ºF/175ºC.

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 1/2" round scallop-edged cookie cutter, cut 5
rounds from piecrust. With a 1" scalloped or star cutter,
cut from the center of each circle. Reroll scraps; use to
cut one more 4 1/2" round as above for a total of 6.

Spoon 3/4 cup berry mixture into each of six 4-1/2-inch
pie plates or 4-1/2-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 in 350ºF/175ºC oven for 12 to 15 minutes or until
crust is golden and mixture is bubbling. Remove pie plates
to wire rack; cool slightly. Serve at room temperature.

Family Circle | August 2015

MM Format by Dave Drum - 07 August 2015

Uncle Dirty Dave's Archives

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