Triple Berry Mini Pies

The blend of fruit flavors makes a mouthwatering treat for breakfast, dessert or anytime between! I like to make my crust from scratch. —Brigette Kutschma, Lake Geneva, WI

Prep: 20 min. + cooling • Bake: 15 min. + cooling • Makes: 8 servings

11/2 cups fresh or frozen unsweetened blueberries, divided

1/2 cup fresh raspberries

or gooseberries

1/3 cup sugar

2 Tbsp. cornstarch

1 cup sliced fresh strawberries or frozen unsweetened sliced strawberries

2 Tbsp. butter

2 sheets refrigerated pie crust

1. In a saucepan, combine 1/2 cup blueberries, raspberries, sugar and cornstarch. Cook and stir until the mixture starts to thicken, about 5 minutes. Remove from the heat; stir in the strawberries, butter and remaining 1 cup blueberries. Transfer to a bowl; cool to room temperature.

2. Preheat oven to 425°. On a work surface, unroll crusts. Cut 8 circles with a 4-in. biscuit or cookie cutter. Press crusts onto the bottom and up the sides of ungreased muffin cups. Spoon berry mixture into the muffin cups. Bake until filling is bubbly and crust is golden brown, 12-15 minutes. Cool in pan for 5 minutes; remove to wire racks to cool completely.

1 MINI PIE 211 cal., 10g fat (5g sat. fat), 13mg chol., 123mg sod., 30g carb. (13g sugars, 2g fiber), 1g pro.