With this crepe recipe, you’ll become addicted. Every Sunday morning I make them.
| Prep Time: | 30 mins |
| Cook Time: | 30 mins |
| Total Time: | 1 hr |
| Servings: | 4 |
| Yield: | 4 4-inch pies |
Ingredients
- 1 ¼ cups white sugar
- ¼ cup cornstarch
- ¼ teaspoon salt
- 1 ½ teaspoons ground cinnamon, divided
- 5 cups frozen mixed berries
- 1 ½ tablespoons lemon juice
- 1 (15 ounce) package pastry for a 9-inch pie crust
- 2 tablespoons butter, softened, divided
Instructions
- Preheat an oven to 425 degrees F (220 degrees C). Set out four ramekins measuring 4 inches across the tops.
- Combine the sugar, cornstarch, salt, and 1 1/4 teaspoons cinnamon. Place the mixed berries in a bowl. Sprinkle the mixture over the berries and toss gently to coat. Sprinkle lemon juice over the berries.
- Cut out pie tops from the prepared crust by turning a ramekin upside down on the crust. Cut out four 4-inch circles of dough using the ramekins as a guide.
- Pour 1 cup of berry mixture into each ramekin, making sure to scoop up plenty of the sugar and spices with it. Reserve the remaining berry mixture.
- Dot each filled ramekin with butter, and top with the pie crusts. Cut four slits in each crust. Place the ramekins on a baking sheet.
- Bake in the preheated oven until the crust is golden brown and the filling is bubbly, about 30 minutes.
- Mix the remaining 1/4 teaspoon cinnamon into the reserved berry mixture. Microwave for 1 minute to make a berry sauce; stir. Serve the pies with the berry sauce.
- You can substitute Splenda® for the sugar, if desired. Use any combination of fresh or frozen berries that you like; slice strawberries, if you use them, and don’t thaw frozen fruit.
Nutrition Facts
| Calories | 991 kcal |
| Carbohydrate | 158 g |
| Cholesterol | 15 mg |
| Dietary Fiber | 7 g |
| Protein | 9 g |
| Saturated Fat | 12 g |
| Sodium | 699 mg |
| Sugars | 63 g |
| Fat | 38 g |
| Unsaturated Fat | 0 g |
Reviews
THIS IS OUTSTANDING! SO easy too! I topped it with a scoop of vanilla ice cream. I will be making it again this week!! THANK YOU!
I love the small pie very good. No changes , good like it is.
I bought frozen mixed berries for smoothies, but the kids didn’t care for them, so I was looking for something else to make. These were perfect. I followed the recipe exactly and got tons of complements. Will be making these again.
Made this with the smaller ramekins, which is perfect for dessert al la mode. I filled six little ones easily. I also made my own crust. Not a fan of the store-bought stuff. Will definitely make this again.
I altered this quite a bit to suit my needs, but it was still quite nice, and super easy. Used a mixture of strawberries, blueberries, raspberries, blackberries and peaches because that’s what I had in the freezer!! My alterations are in the notes section.
Wonderful flavor – I used red and black raspberries. Great.
Recipe Group selection for May 4, 2013 – This is very good but I thought the cinnamon was too aggressive for the mixed fruit I was using. Next time I would use less. I made the Flaky Food Processor Pie Crust on this site that you might consider using because it’s also quick and easy. You have to love a fast, simple and delicious dessert. Thanks for sharing!
Made these for Recipe Group…DELICIOUS! I happened to have some mini pie pans and decided to use those instead of the ramekins, so I could make a bottom crust as well. The whole family devoured these! So simple to make and the end result was wonderful…I will def be making these again~YUM! Thanks for sharing. 🙂
I used this recipe exactly as directed for the pie filling the way that I made the pies was slightly different because I made mini pies using a muffin pan. The filling was wonderful, easy, and got amazing reviews from friends and family who had them! Thanks for the recipe!
This is one of those recipes that proves that sometimes, fewer ingredients/steps make the best dishes. Simple comfort food at it’s best. I used fresh mixed berries and it turned out awesome. This will be a staple in my kitchen but I am wondering to myself, why didn’t I think of this before!?
Easy and very tasty!
Really easy and extremely yummy. I didn’t save the extra berries, just made another pie instead. I also made my own pie crust. The presentation of little pies just looks so beautiful. Next time I might add a little orange zest to the berry mixture. I had used a combo of strawberries, blackberries and blueberries.
These were a hit, and my 9 year old daughter was able to help since they’re so easy to make. I didn’t use the sauce since the pies are perfect on their own, but I think it would make a nice ice cream topping. So, next time if I need extra calories, I’ll add a scoop of vanilla ice cream topped with the sauce ; )! Delicious recipe, thanks for sharing!