Mini Berry Pies

Indulge in a burst of fruity goodness with these delightful mini berry pies. Made with store-bought tart shells, this recipe reduces prep time without sacrificing flavor.

Course Dessert

Cuisine American

Method Bake

Prep Time 15

Cook Time 30

Total Time 45

Servings mini pies

Calories 105

Author Lily Ernst

Ingredients

12 frozen mini tart shells
3 cups mixed berries I used 1 cup raspberries, 1 cup blueberries, and 1 cup chopped strawberries
¼ cup sugar
1 Tbsp cornstarch
whipped cream or vanilla ice cream for serving optional

Instructions

Preheat oven to 375F and arrange a dozen frozen tart shells on a baking sheet.
12 frozen mini tart shells
Add the berries, sugar, and cornstarch to a medium bowl and gently toss to coat.
3 cups mixed berries, ¼ cup sugar, 1 Tbsp cornstarch
Spoon the mixture into the tart shells and try to tightly pack in the fruit.
Bake for 30 minutes or until the filling is bubbling and the crust is golden brown.
Let cool and serve with whipped cream or vanilla ice cream if desired.

Notes

Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.

Nutrition