These darling little pot pies are perfect for any party. Easy to make and so easy to love! ~Amy
Berry Party Pot Pies with Vanilla Chantilly Cream
4 lbs mixed berries, frozen or fresh
1 1/2 cups sugar
1/2 cup corn starch
Fine zest from 1 large
Pinch of salt
1 recipe double crust pie dough
1 egg + 1 tbsp water, mixed
16-18 foil creme brûlée ramekins*
Heat oven to 400 degrees
Line a large baking sheet with parchment. Set aside
In a large bowl, place berries. Sprinkle sugar over the top. Add cornstarch, zest and salt. Mix well. Place about 2/3 cup of berries into foil tins.
Roll out dough evenly. Cut pie tops with 3 inch fluted circle cutter. Cut hole in the center with 1/2 inch fluted circle cutter. Place on top of berries, pressing gently around the edges to seal. Brush with egg mixture and sprinkle generously with sugar. Place on baking sheet. Bake until golden brown, and berries are thick and bubbly. About 40 minutes.
Remove from baking tray while still warm and cool on cooling rack.
Serve with Vanilla Chantilly Cream or Vanilla Bean Ice Cream
1 cup heavy cream, chilled
1/4 cup powdered sugar
1 tsp vanilla
Whip ingredients to soft peaks. Use immediately.
Recipes by Amy Richardson