Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Mini Berry Pies 3.3 (208) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It Share Share Tweet Pin Email Yield: 7 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. Ingredients 1 package (15 ounces) refrigerated piecrusts 6 ounces raspberries 12 ounces blueberries 4 teaspoons cornstarch ¼ cup sugar, plus more for sprinkling 1 teaspoon fresh lemon juice 1 large egg Directions 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. 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. Rate it Print