Rustic Cherry Berry Mini Pies


Nutrition InfoNutritional Info


Let crusts stand at room temperature for 15 minutes before unrolling. Unroll on lightly floured surface. Roll crusts lightly with rolling pin to even out surfaces.

Using a 3 ¾-inch cookie cutter or glass, cut out about 8 circles from each pastry sheet. Discard remaining pie crust.

Carefully press pie crusts into the bottom and sides of 2 (12-cup) muffin tins; set aside.

Heat oven to 375°F.

While oven is heating, combine all sauce ingredients in a 2-quart saucepan. Mix well. Cook over medium heat, stirring frequently until mixture just comes to a boil and thickens slightly (8 to 9 minutes). Remove from heat; cool.

Fill each pie shell with about 2 tablespoons berry filling.

Bake until crust just begins to turn brown for (10 to 12 minutes). Remove from oven. Cool completely.

Serve each mini pie with a dollop of whipping cream.

Makes 14-16 mini pies.

Per Serving: Cal. 175 (9% DV), Fat Cal. 66, Pro. 1 g (2% DV), Carb. 26 g (9% DV), Fat 7 g (11% DV), Chol. 0 mg (0% DV), Sod. 118 mg (5% DV), Vit. A 19 RE (4% DV), Vit C 4 mg (7% DV), Vit. E 0 mg (0% DV), Calcium 9 mg (1% DV), Iron 1 mg (3% DV), Folate 8 Ug (2% DV), Zinc 0 mg (1% DV), Pot. 49 mg (1% DV), Dietary Exchange: Starch 2, Fat 1


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