• 1 Package (17.25 ounces) frozen puff pastry, thawed according to package instruction
  • 1/3 Cup sugar
  • 2 Tablespoons cornstarch
  • 1 Package (6 ounces) Driscoll's Blackberries
  • 1 Package (6 ounces) Driscoll's Raspberries
  • 1/2 Cup Driscoll's Blueberries
  • 1/2 Tsp. orange zest
  • 1 large egg
  1. PREHEAT oven to 400°F.
  2. LINE a large rimmed baking sheet with parchment paper.
  3. PLACE 1/3 cup sugar into a large bowl.
  4. ADD 2 tablespoons cornstarch.
  5. STIR to combine ingredients.
  6. ADD 1 package blackberries, 1 package raspberries, 1/2 cup blueberries, and 1/2 teaspoon orange zest.
  7. TOSS ingredients until evenly blended.
  8. SET ASIDE berry mixture.
  9. CRACK 1 egg into a small bowl.
  10. WHISK egg thoroughly.
  11. SET ASIDE egg mixture.
  12. SPRINKLE countertop lightly with flour.
  13. UNROLL puff pastry sheets and ROLL OUT to 11-inch square.
  14. CUT 4 circles, about 5-inches each, out of each pastry sheet and DISCARD trimmings.
  15. PLACE pastry circles on prepared baking sheet.
  16. SPOON about 1/3 cup berry mixture onto one-half of one pastry circle.
  17. BRUSH edges of pastry circle lightly with egg mixture.
  18. FOLD dough over berry filling and CRIMP edges tightly with fork tines to seal.
  19. CUT 3 small vents on top of dough.
  20. REPEAT with remaining pastry circles and berry mixture.
  21. BRUSH tops of pies lightly with remaining egg mixture.
  22. BAKE until golden, about 30 to 35 minutes.
  23. TRANSFER to wire rack to cool slightly.
  24. SERVE warm or at room temperature.
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Calories 328.93
Total Fat 17.34 g
Saturated Fat 4.73 g
Cholesterol 26.88 mg
Sodium 311.20 mg
Total Carbohydrates 37.80 g
Dietary Fiber 2.44 g
Protein 5.83 g