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Mixed Berry Pie Bites

  • Prep 15 min
  • Total 45 min
  • Servings 6

Like little pieces of pie ravioli, our two-bite pie bites are about to become your next favourite dessert ever. MORE + LESS -

Cheeky Kitchen Cheeky Kitchen
September 20, 2016


boxes (2-count each) Pillsbury™ Refrigerated Pie Crust
jar (10 ounce) Cascadian Farm™ jam blackberry
packet (12 ounce) mixed frozen berries
cup sugar
tablespoon cornstarch
egg, well beaten


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  • 1
    Preheat oven to 400°F. Unroll two Pillsbury™ pie crusts. Slice rounds in half, then turn the curved edges facing each other, layer two vertically and two horizontally on a parchment-lined baking sheet to form a rectangle. Roll with a rolling pin until layers have mashed together.
  • 2
    Repeat with second box of pie dough rounds, placing on a large piece of parchment paper. Set aside.
  • 3
    In a large microwave-safe bowl, microwave jam until softened, about 30-45 seconds on high. Stir in frozen berries, 1/2 cup sugar and cornstarch.
  • 4
    Score the rectangle of pie crust on the baking sheet into 2” x 2” squares. Spoon berry mixture into the center of each square. Brush a small amount of egg on the scored lined of each square, and around the edges of the pie crust.
  • 5
    Gently place second pie rectangle on top of the berry mixture. With your fingers, firmly press down between the seams of each square, pressing the top and bottom layers of pie dough together. Cut between each square with a pastry cutter or sharp knife.
  • 6
    Cut a small “X” in the top of each pie square or use the tip of a small metal icing tip to create a star-shaped cut-out.
  • 7
    Brush the tops of each square with egg, sprinkle with sugar. Bake for 25-30 minutes, or until pie squares are golden brown.
  • 8
    Cool completely before serving. To serve, use a knife to cut through the lines, separating each square.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
% Daily Value
Total Fat
Saturated Fat
Trans Fat
Total Carbohydrate
Dietary Fiber
% Daily Value*:
Vitamin A
Vitamin C
1 1/2 Starch; 1/2 Fruit; 6 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 6 1/2 Fat;
Carbohydrate Choice
*Percent Daily Values are based on a 2,000 calorie diet.
More About This Recipe
  • I used to ride my bike with pink tassels out the handlebars down to Hooper Country Store, where for 50 cents, I’d purchase a plastic-packaged Berry Pie. 

    It was impossible to make it home, far too much waiting. So, I’d pedal around the back of the store, tuck up against the cool concrete and peel into the glazed goodness that was a Hostess hand pie.

    It would be lovely to tell you my affinity for bite-sized pies faded as I grew up. But still, from time to time, I’ll be grabbing headache pills or bandages at the local drugstore, see a Berry Pie, and put it in my basket. Only, I never want to eat the entire pie (the calories! the carbs! the corn syrup!)

    And so, I decided to create a whole pan of two-bite Berry Pies. And the results are a must-try new favorite.

    The ingredient line-up here is super simple - fresh berries, organic jam, ready-to-go pie dough. 

    Open two boxes of refrigerated pie dough, unwrap all four rolls of dough. Then, slice each in half to create eight half-moons. Flip four of the moons so the rounded edges are facing each other in the center. The outer edges will form a rectangle.

    You’ll prep one of these on a parchment-lined baking sheet. The second is simply prepped on a large piece of parchment paper.

    Use a rolling pin to ever-so gently press the layers of dough together. It doesn’t take a lot of smooshing and be careful to keep the rectangle shape intact as much as possible.

    Use the back of a knife to gently score the baking-sheet pastry sheet into 30 ravioli-sized squares. Be careful not to cut through the dough, you’re just making a soft grid so you can fill your pie bites perfectly.

    Time for the filling. A jar of Cascadian Farms blackberry jam makes a tasty and beautiful filling. Toss with fresh or frozen berries, a bit of cornstarch and a smidge of additional sugar.

    Spoon a small amount of filling into the center of each square. Three to four berries per square seems just about right. Take care to not let the filling ooze toward the scored lines of your squares.

    Brush a small amount of beaten egg across the scored lines and between your berry filling. This helps the edges of the pastry to stick once you put the dough on top.

    Ever so gently, lay the second rectangle of dough over your pie bites. I found it helpful to have this layer be room temperature. The dough is softer and more malleable once it’s been sitting out of the fridge for 20-30 minutes.

    Now for the most important part. Use your fingers to press firmly between each pie square, sealing the filling of each into it’s own little bite. Take your time and do this step right! You’ll have a much prettier baked batch if the dough around each square has been nicely pressed together.

    Slice each square into individual pieces now. A sharp paring knife or pastry cutter does the trick. Cut an “X” in the top of each bite or use a star-shaped icing tip to press a design.

    Wash the tops with egg and sprinkle with sugar.

    Bake until your pie squares are golden. If the edges drizzle out a bit while baking, it’s a-ok. The final batch will still look and taste delicious.

    And if your house is anything like ours, these tasty little pie bites will be truly irresistible.

    And if you’re a dipper (or just love glazed goodness on a hand pie), here’s a simple twist: melt Betty Crocker Vanilla Buttercream Frosting and serve it alongside. You’re welcome. We love you. Now let us eat pie bites.

    Brooke blogs at Cheeky Kitchen where she shares crazy simple, healthy family recipes. She joined Tablespoon to share some of her best, so keep an eye on Brooke's profile to see what she cooks up next!

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