Individual Berry Pies

Celebrate the freshest, sweetest fruits of summer with these adorable mini pies. Take note, you can also make one big pie/tart, but I love the look of the individual beauties. You can also use your muffin pan if you don't have small tart pans or ramekins.

This is so simple to prepare, and the ratio of fruit can vary however you want; meaning, you can have mostly strawberries with raspberries and blackberries sprinkled in, OR mostly blackberries with strawberries and raspberries sprinkled in.

Individual Berry Pies

2 (9-inch) refrigerated pie crusts
1 cup sliced strawberries
1/2 cup fresh blackberries
1/2 cup fresh raspberries
1/4 cup confectioners' sugar
1/2 teaspoon vanilla extract

Preheat the oven to 400 degrees.
Use 1 1/2 of the pie crusts for the bottom of the pies (reserve 1/2 pie crust for the lattice topping), and divide that "pie crust and a half" into 6 equal pieces. Press each piece into the bottom and up the sides of 6 shallow ramekins or mini tart pans (or 6 cups of a muffin pan), allowing a little of the crust to hang over the edge. Set aside.
In a large bowl, combine the berries, confectioners' sugar and vanilla. Toss to coat the berries.
Spoon the berry mixture evenly into the prepared pie crusts.
Slice the remaining 1/2 crust into thin strips and arrange over the fruit (either in a lattice pattern or in straight rows).
Place the pans on a baking sheet and bake for 15 to 20 minutes, until the top is golden brown and the filling is bubbly.

Serves 6