A mouth-watering delicacy made with three types of berries, hints of citrus and spices bubbles underneath golden pastry rounds toppings in this 45 minute pot pie!
Triple-Berry Pot Pies
- Prep Time 25 min
- Total 45 min
- Servings 8
- Ingredients 16
Ingredients
Pastry
- 2 sheets frozen puff pastry (from 17.3-oz package), thawed
- 1 egg
- 2 teaspoons milk
- 3 tablespoons granulated sugar
Fruit
- 1 1/2 cups fresh blackberries
- 4 cups fresh raspberries
- 4 cups fresh blueberries
- 3/4 cup water
- 3 tablespoons cornstarch
- 1/4 cup plus 1 tablespoon cold water
- 3/4 cup granulated sugar
- 3 tablespoons packed brown sugar
- 1 tablespoon finely shredded lemon peel
- 3 tablespoons fresh lemon juice
- 1/8 teaspoon salt
- 1/8 teaspoon freshly grated nutmeg
Instructions
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Step1Adjust oven rack to lower position. Heat oven to 425°F. Line large cookie sheet with cooking parchment paper; set aside.
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Step2On lightly floured surface, carefully unfold 1 sheet of puff pastry. Use fork to prick dough about every 2 inches. Use sharp knife or pizza cutter to cut out 4 circles, about 4 1/2 inches each. Place circles on cookie sheet. Repeat with remaining sheet of puff pastry.
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Step3In small bowl, beat egg and milk together. Lightly brush pastry rounds with egg mixture and sprinkle with 3 tablespoons sugar. Bake 15 minutes or until golden and puffed. Remove from cookie sheet and place on wire rack.
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Step4In 3-quart saucepan, mix blackberries, 1 cup of the raspberries, 1 cup of the blueberries and 3/4 cup water. Cover and heat to boiling over medium heat. When berries are boiling, remove lid and heat 3 minutes, stirring constantly, until a few berries burst.
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Step5In small bowl, mix cornstarch and cold water. Stir cornstarch mixture, 3/4 cup granulated sugar, the brown sugar, lemon peel, lemon juice, salt and nutmeg into saucepan. Heat to boiling, stirring constantly. Cook 2 minutes or until mixture thickens. Remove from heat and stir in remaining berries.
-
Step6Divide berry mixture evenly among eight 8- or 9-ounce ramekins or eight 10-ounce custard cups. Top each with warm puff pastry round and serve immediately. (To serve later, spoon berry mixture into ramekins or custard cups. Cover and refrigerate up to 3 days. Before serving, bake pastry rounds as directed above. Reduce oven temperature to 350°F. Uncover ramekins and place on cookie sheet. Bake 15 minutes or until hot. Top each with warm puff pastry round.)
Nutrition
520
Calories
21g
Total Fat
6g
Protein
76g
Total Carbohydrate
43g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 520
- Calories from Fat
- 190
- Total Fat
- 21g
- 33%
- Saturated Fat
- 7g
- 36%
- Trans Fat
- 2g
- Cholesterol
- 90mg
- 29%
- Sodium
- 180mg
- 8%
- Potassium
- 290mg
- 8%
- Total Carbohydrate
- 76g
- 25%
- Dietary Fiber
- 8g
- 33%
- Sugars
- 43g
- Protein
- 6g
% Daily Value*:
- Vitamin A
- 4%
- 4%
- Vitamin C
- 25%
- 25%
- Calcium
- 4%
- 4%
- Iron
- 20%
- 20%
Exchanges:
2 Starch; 1 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;Carbohydrate Choice
5Tips from the Betty Crocker Kitchens
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