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Triple-Berry Pot Pies
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Prep Time:
25 minutes
Total Time:
45 minutes
Triple berry pot pie with citrus and spices under golden pastry - ready in 45 minutes.
Ingredients:
  • 2 sheets frozen puff pastry (from 17.3-oz package), thawed
  • 1 egg
  • 2 teaspoons milk
  • 3 tablespoons granulated sugar
  • 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:
  • Preheat your oven to 425°F and position the rack in the lower position. Line a large cookie sheet with cooking parchment paper and set aside.
  • Gently unfold one sheet of puff pastry on a lightly floured surface. Use a fork to prick the dough every 2 inches. Cut out four circles, each about 4 1/2 inches, using a sharp knife or pizza cutter. Transfer the circles onto a cookie sheet and repeat the process with the second sheet of puff pastry.
  • Mix egg and milk in a bowl. Gently coat pastry rounds with the mixture, then sprinkle with 3 tablespoons of sugar. Bake for 15 minutes until golden and puffed. Transfer to a wire rack to cool.
  • In a 3-quart saucepan, combine blackberries, 1 cup of raspberries, 1 cup of blueberries, and 3/4 cup of water. Cover and bring to a boil over medium heat. Once boiling, remove the lid and cook for 3 minutes, stirring constantly until some berries burst.
  • Combine cornstarch and cold water in a small bowl. Then stir in the cornstarch mixture, 3/4 cup granulated sugar, brown sugar, lemon peel, lemon juice, salt, and nutmeg into a saucepan. Bring to a boil while stirring constantly. Let it cook for 2 minutes until it thickens. Take it off the heat and gently fold in the rest of the berries.
  • Portion the berry mixture into eight 8- or 9-ounce ramekins or eight 10-ounce custard cups. Place a warm puff pastry round on top of each ramekin and serve right away. To serve later, spoon the berry mixture into the ramekins or custard cups, cover, and refrigerate for up to 3 days. Before serving, bake the pastry rounds as described above. Lower the oven temperature to 350°F, uncover the ramekins, place them on a baking sheet, and bake for 15 minutes or until heated through. Lastly, add a warm puff pastry round to the top of each serving.

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