Mini Mixed Berry Pot Pies

Flaky pastry, warm triple berry filling: what more could you want? Ok, maybe a generous scoop of homemade vanilla bean ice cream. In my mind, no fruit pie is complete without a scoop of cool, creamy ice cream.
Read more at http://www.loveandoliveoil.com/2016/05/mixed-berry-pot-pies.html

Ingredients:

• 1 sheet frozen puff pastry, thawed
• 12 ounces strawberries, hulled and cut into 1-inch pieces (2 cups chopped)
• 4 ounces (1 cup) raspberries
• 4 ounces (1 cup) blackberries
• 1 tablespoon lemon juice
• 1/4 cup granulated sugar
• 1/3 cup muscovado or dark brown sugar
• 2 tablespoons cornstarch
• 1 1/2 tablespoons all-purpose flour
• pinch salt
• 1 egg
• coarse or turbinado sugar, for sprinkling
• butter, for greasing ramekins

 

Directions:

1. Preheat oven to 400ºF. Line a baking sheet with parchment paper. Lightly butter 4 (8 oz) ramekins and set aside.
2. In a small bowl, whisk together sugar, muscovado or brown sugar, cornstarch, flour, and salt until evenly incorporated and set aside.

 

Roll out puff pastry on a lightly floured surface until creases are smooth and pastry is slightly larger than it originally was. Cut into pieces the same shape and slightly smaller than the rims of your ramekins, or, for a lattice crust, use a rotary cutter to cut puff pastry into quarters, then cut quarters into 1/2-inch strips of pastry and weave into a 5-by-5-strip woven piece; trim edges. Arrange puff pastry pieces on prepared baking sheet and freeze for 10 to 15 minutes.
Read more at http://www.loveandoliveoil.com/2016/05/mixed-berry-pot-pies.html