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Triple-Berry Pot Pies

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!

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  • Prep Time 25 min
  • Total Time 45 min
  • Servings 8

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

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Adjust oven rack to lower position. Heat oven to 425°F. Line large cookie sheet with cooking parchment paper; set aside.
  • 2 On 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.
  • 3 In 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.
  • 4 In 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.
  • 5 In 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.
  • 6 Divide 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.)

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
520
(
Calories from Fat
190),
% Daily Value
Total Fat
21g
21%
(Saturated Fat
7g,
7%
Trans Fat
2g
2%
),
Cholesterol
90mg
90%;
Sodium
180mg
180%;
Total Carbohydrate
76g
76%
(Dietary Fiber
8g
8%
  Sugars
43g
43%
),
Protein
6g
6%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
25%;
Calcium
4%;
Iron
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 Choices:
5
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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