Triple-Berry Pot Pies

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!

Prep Time



Total Time






sheets frozen puff pastry (from 17.3-oz package), thawed
teaspoons milk
tablespoons granulated sugar
1 1/2
cups fresh blackberries
cups fresh raspberries
cups fresh blueberries
cup water
tablespoons cornstarch
cup plus 1 tablespoon cold water
cup granulated sugar
tablespoons packed brown sugar
tablespoon finely shredded lemon peel
tablespoons fresh lemon juice
teaspoon salt
teaspoon freshly grated nutmeg
  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.)
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Why it Works: New to Nutmeg? Most often associated with eggnog and old-fashioned cookies, nutmeg is a spice that deserves more attention. Native to New Guinea, nutmeg is the seed of a tree fruit currently grown throughout Indonesia and the Caribbean. Dark brown to black in color, nutmeg grows encased in a bright red web known more commonly as mace. Although both mace and nutmeg have similar flavors, nutmeg has a stronger citrus characteristic. For this reason, nutmeg is very good in any dessert or dish in which you would add lemon or orange zest. This includes berry pies, like this recipe, as well as white sauces, barbecued meats, and cakes. Care must be taken because both nutmeg and mace can turn bitter if cooked too long. Both spices are best if added right before serving.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 520
    • (Calories from Fat 190),
  • Total Fat 21g
    • (Saturated Fat 7g,
    • Trans Fat 2g),
  • Cholesterol 90mg;
  • Sodium 180mg;
  • Total Carbohydrate 76g
    • (Dietary Fiber 8g,
    • Sugars 43g),
  • Protein 6g;
Percent Daily Value*:
    • 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.