• 208 Ratings

These single-serving desserts are small, but the flavors inside --blueberry and raspberry -- are big. The heart cutout (made with a cookie cutter) provides a peek at the filling.

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Recipe Summary

Yield:
Makes 7
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Unfold piecrusts on work surface. Using top of a 3-inch aluminum pie tin as a template, add 1/4 inch all around and use a knife to cut out seven rounds. Make a vent in center of each round with a 1/2-inch heart-shape cutter. Set crusts aside.

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  • Stir together berries, cornstarch, sugar, and lemon juice in a medium bowl. Divide mixture among seven 3-inch aluminum pie tins. Top each with a crust; use fingers to crimp sides so they stop just before edge of tin. Beat egg with 1 teaspoon water. Brush crusts lightly with egg wash; sprinkle with sugar. Freeze pies 20 minutes.

  • Preheat oven to 375 degrees. Bake until golden and juices are bubbling, about 25 minutes. Let cool completely on a wire rack.

Reviews

208 Ratings
  • 5 star values: 37
  • 4 star values: 50
  • 3 star values: 80
  • 2 star values: 31
  • 1 star values: 10