Mom's Baby Berry Pies

Mom's Baby Berry Pies

ToddandFawn 0

"These little pies are easy to make and everybody loves them! Serve them with a berry sauce and ice cream or whipped topping, if desired."

Ingredients 1 h {{adjustedServings}} servings 991 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 991 kcal
  • 50%
  • Fat:
  • 38.4 g
  • 59%
  • Carbs:
  • 157.8g
  • 51%
  • Protein:
  • 8.6 g
  • 17%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 698 mg
  • 28%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 425 degrees F (220 degrees C). Set out four ramekins measuring 4 inches across the tops.
  2. Combine the sugar, cornstarch, salt, and 1 1/4 teaspoons cinnamon. Place the mixed berries in a bowl. Sprinkle the mixture over the berries and toss gently to coat. Sprinkle lemon juice over the berries.
  3. Cut out pie tops from the prepared crust by turning a ramekin upside down on the crust. Cut out four 4-inch circles of dough using the ramekins as a guide.
  4. Pour 1 cup of berry mixture into each ramekin, making sure to scoop up plenty of the sugar and spices with it. Reserve the remaining berry mixture.
  5. Dot each filled ramekin with butter, and top with the pie crusts. Cut four slits in each crust. Place the ramekins on a baking sheet.
  6. Bake in the preheated oven until the crust is golden brown and the filling is bubbly, about 30 minutes.
  7. Mix the remaining 1/4 teaspoon cinnamon into the reserved berry mixture. Microwave for 1 minute to make a berry sauce; stir. Serve the pies with the berry sauce.
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  • Cook's Note
  • You can substitute Splenda┬« for the sugar, if desired. Use any combination of fresh or frozen berries that you like; slice strawberries, if you use them, and don't thaw frozen fruit.
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Reviews 11

  1. 14 Ratings


These were a hit, and my 9 year old daughter was able to help since they're so easy to make. I didn't use the sauce since the pies are perfect on their own, but I think it would make a nice ice cream topping. So, next time if I need extra calories, I'll add a scoop of vanilla ice cream topped with the sauce ; )! Delicious recipe, thanks for sharing!


Recipe Group Selection: 04, May 2013 ~ DELICIOUS! We loved it! I really liked it and I am not a crust lover, at all. I could handle the piece on top. I only had 4 cups of berries, so I made the 4 dishes and skipped the berry sauce. The bake time was right on with my oven. I thought the cinnamon was a little overbearing, but DH did not. Since I’m the baker, next time (and there will be a next time) I will cut the amount in half. I served them warm with a scoop of frozen vanilla yogurt. Not being a very good baked fruit pie maker, I must have cut my slits too wide because you can tell by the picture a lot of juice seeped out. I’ll do better next time. The final look of the dessert certainly did not take away from the taste. My package of frozen berries consisted of: Unsweetened strawberries, blackberries, blueberries and red raspberries. Good selection this week.


I altered this quite a bit to suit my needs, but it was still quite nice, and super easy. Used a mixture of strawberries, blueberries, raspberries, blackberries and peaches because that's what I had in the freezer!! My alterations are in the notes section.