Mom'S Baby Berry Pies – a delicious recipe with white sugar, cornstarch, salt, ground cinnamon, lemon juice, pastry. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat an oven to 425 degrees F (220 degrees C). Set out four ramekins measuring 4 inches across the tops.
2
Combine the sugar, cornstarch, salt, and 1 1/4 teaspoons cinnamon. Place the mixed berries in a bowl. Sprinkle the mixture over the berries and toss gently to coat. Sprinkle lemon juice over the berries.
3
Cut out pie tops from the prepared crust by turning a ramekin upside down on the crust. Cut out four 4-inch circles of dough using the ramekins as a guide.
4
Pour 1 cup of berry mixture into each ramekin, making sure to scoop up plenty of the sugar and spices with it. Reserve the remaining berry mixture.
5
Dot each filled ramekin with butter, and top with the pie crusts. Cut four slits in each crust. Place the ramekins on a baking sheet.
6
Bake in the preheated oven until the crust is golden brown and the filling is bubbly, about 30 minutes.
7
Mix the remaining 1/4 teaspoon cinnamon into the reserved berry mixture. Microwave for 1 minute to make a berry sauce; stir. Serve the pies with the berry sauce.
329
kcal
Calories
6
g
Fat
72
g
Carbs
FatCarbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 1/4 cups white sugar, 1/4 cup cornstarch, 1/4 teaspoon salt, 1 1/2 teaspoons ground cinnamon, divided, and more.
Yes, Mom'S Baby Berry Pies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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