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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 18, 2017

Ingredients

2
boxes (2-count each) Pillsbury™ Refrigerated Pie Crust
1
jar (10 oz) Cascadian Farm™ jam blackberry
1
packet (12 oz) mixed frozen berries
2/3
cup sugar
2
tablespoon cornstarch
1
egg, well beaten

Steps

Hide Images
  • 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
800
Calories from Fat
300
% Daily Value
Total Fat
33g
51%
Saturated Fat
14g
68%
Trans Fat
0g
Cholesterol
60mg
19%
Sodium
710mg
29%
Potassium
95mg
3%
Total Carbohydrate
121g
40%
Dietary Fiber
1g
5%
Sugars
50g
Protein
4g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
20%
20%
Calcium
0%
0%
Iron
4%
4%
Exchanges:
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
8
*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. 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.

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