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1
Make the pastry as directed, adding the crystallized ginger, if desired, when you scatter the cheese cubes over the mixture and then pulsing just until the ingredients come together in a ball.
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2
Divide the dough in half, shape each half into a 5-inch disk about 3/4 inch thick (12 1/2 ounces/355 grams), wrap in plastic wrap, and refrigerate until firm, about 4 hours.
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3
Before baking:
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4
Center a rack in the oven and preheat the oven to 375 degrees F. Place six 1-cup ramekins or custard cups each about 4 inches in diameter on a large rimmed baking sheet.
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5
To prepare the fruit:
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6
In a large bowl, gently toss together the berries, sugar, cornstarch, tapioca, cinnamon, nutmeg, and salt.
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7
Divide the fruit mixture evenly among the ramekins.
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8
Spoon 1 teaspoon of the cream over the fruit in each ramekin, and then top with a small pat of butter.
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9
To top the potpies:
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10
On a lightly floured work surface, roll out 1 disk of the dough about 3/16 inch thick.
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11
Using a 4 1/2-inch round cookie or biscuit cutter (or other template), cut out circles.
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12
(You need circles that are just a bit larger than the diameter of your ramekins, so adjust the size as needed if your ramekins are a different diameter.)
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13
Set a pastry circle on top of each fruit-filled ramekin and, using your fingertips, gently press the pastry down into the ramekin around the edges.
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14
(The pastry doesnt need to be sealed to the edges.
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15
As the potpies bake, the pastry will appear to melt and hug the fruit.)
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16
Roll out the second dough disk and cut out circles to cover the remaining ramekins.
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17
With a pastry brush, apply a light coating of water to the pastry on each ramekin, and then sprinkle some sugar over the top.
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18
Using a small paring knife, make a couple of slits in the center of each pastry to allow steam to escape.
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19
Bake the potpies until the pastry is golden and the fruit is bubbly, 30 to 35 minutes.
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20
Transfer to a wire rack to cool Serve warm or at room temperature (the fruit filling will thicken as it cools).
