Mixed Berry Pie

These individual pies are are filled with mixed berries and are perfect for portion control. Easy to make, they are made lighter by only using a crust on the top.



  • 4 tablespoons raw sugar
  • 1 1/2 tablespoons cornstarch
  • pinch of salt
  • 1 1/4 cups fresh strawberries, stemmed and sliced
  • 1 1/4 cups fresh raspberries
  • 1 1/4 cups fresh blackberries
  • 1 teaspoon fresh lemon juice
  • plus 1/4 teaspoon lemon zest
  • refrigerated pie crust
  • 1 egg, beaten


  1. Preheat the oven to 375°F.
  2. In a large bowl, whisk the sugar, cornstarch and salt.
  3. Toss in berries and gently mix to coat.
  4. Add lemon juice and lemon zest, then divide evenly into 4 (6 oz) ramekins.
  5. Cut the pie crust into 4 circles about 4 inches round.
  6. Roll to elongate slightly.
  7. Cut a shape out of the centre and place the crust over the fruit in the ramekins.
  8. Brush with egg wash.
  9. Place the ramekins on a rimmed baking baking sheet and place in the centre of the oven.
  10. Bake until the berries are hot and bubbling and the crust is golden, about 40 minutes.

Serving Size: 1 pie – Nutrition Per Serving
Calories: 206, Carbohydrates: 36g, Protein: 3g, Fat: 7g, Fibre: 6g, Sugar: 16g