Mixed Berry Mini Pies
- 1 of 1 Thaw 2 cups frozen mixed berries, coarsely chopping any large pieces. Toss with 1/4 cup sugar and 2 tbsp minute tapioca. Let stand while cutting out crust. Unroll 1 pkg (15 oz) refrigerated piecrusts. Cut out twelve 3 1/2-inch circles and twelve 3-inch circles, re-rolling scraps. Fit larger circles into a nonstick standard-size muffin pan, pressing into bottom and sides of each cup. Divide fruit evenly among muffin cups, about 2 tbsp per cup. With a drinking straw or small cutter, cut vent holes out of smaller dough circles. Place on top of filling, crimping together with bottom crusts. (Alternately, cut slits in tops.) Bake at 350 degrees for 30 minutes. Remove with a spatula to a wire rack to cool.
Servings Per Recipe: 12
Per Serving: 6 g sugar, 1 g pro., 24 g carb., 1 g fiber, 9 g Fat, total, 4 g sat. fat, 177 kcal cal., 184 mg sodium