When you think of “pot pies” you probably think of something savory, with colorful vegetables and chunks of meat swimming in a thick and hearty gravy. And that’s all fine and dandy, until you get to dessert. There’s no reason that a pot pie can’t be sweet, and with that in mind I’d like to propose a ‘rebranding’ of pot pie to include just as much sweet as savory.

In this case, the ‘pot’ in pot pie refers to a single-serving ramekin in which a pie filling is baked. I particularly like these KitchenAid® ceramic ramekins, which are oven safe, perfect single-portion size, and even come in a cheery red to color-coordinate with the filling (I love color-coordinated dessert!)

Plus, did I mention they are single-portion size so you don’t have to share? Everyone gets their own adorable little pie.

The pastry takes longer to cook than the pies themselves, so it needs a little head start. Pre-baking the pastry helps it stay crispy all over (otherwise the bottom gets soggy when it touches the berry filling). I much prefer puff pastry, but you could certainly use your favorite pie crust recipe or frozen pie crust in its place. Either way, the pastry is cut into pieces to fit just inside the tops of the ramekins. You can use plain squares with novelty-shaped cut-outs, or you can get fancy with a woven lattice design that will wow your dinner guests.

The pies are done when your filling starts to bubble over the edges. Embrace the beautiful mess (just be sure you use a sheet pan underneath, and I recommend a parchment-paper lining too for easier cleanup… if you’ve ever scrubbed baked-on fruit goo you’ll know what I mean).

A mix of strawberries, raspberries, and blackberries makes for a well-rounded berry flavor, but know that this recipe is incredibly flexible, and as long as you use 20 ounces of berries in total, you can use any combination of berries you like. You can also substitute frozen berries if fresh are out of season, but if your farmers’ markets are anything like ours this time of year, fresh berries are bursting with abundance. Take advantage of it while you can!

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.

Yield: 4 servings

Mixed Berry Pot Pies

Total Time: 45 minutes

Single-serving mixed berry pies made with strawberries, blackberries, and raspberries are baked in mini ramekins and topped with a flaky puff-pastry crust.

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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.
3. 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.
4. In a small bowl, whisk together sugar, muscovado or brown sugar, cornstarch, flour, and salt until evenly incorporated and set aside.
5. Remove puff pastry from freezer. Lightly beat egg with 2 teaspoons of water. Lightly brush tops with egg wash, then sprinkle with turbinado sugar. Bake for 10 minutes or until puffed and just starting to brown. Remove from oven and carefully transfer to a wire rack.
6. While puff pastry is baking, combine strawberries, raspberries, blackberries, and lemon juice in a saucepan and set over medium heat. Pour sugar mixture over fruit and toss until evenly coated. Continue to cook over medium heat, stirring regularly, until berry juices are noticeably thickened and mixture begins to bubble.
7. Remove from heat and divide among buttered ramekins. Arrange on baking sheet (keep the used parchment paper there to protect the baking sheet from molten berry overflow). Top each ramekin with a pre-baked piece of puff pastry. Bake pot pies for 13 to 15 minutes or until tops are golden brown and juices are bubbly. Remove from heat and let cool for 15 minutes before serving warm with homemade vanilla ice cream.

All images and text ©Lindsay Landis / Love & Olive Oil

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This recipe was created in partnership with KitchenAid®. All opinions are my own. This post contains affiliate links.