• Prep Time: 20 minutes
  • Cook Time: 30 minutes plus cooling
  • Serves: 8
  • 1 Package (17.25 ounces) frozen puff pastry, thawed according to package instruction
  • 1/3 Cup sugar
  • 2 Tablespoons cornstarch
  • 1 Package (6 ounces or 1 1/3 cups) Driscoll's Blackberries
  • 1 Package (6 ounces or 1 1/3 cups) Driscoll's Raspberries
  • 1/2 Cup Driscoll's Blueberries
  • 1/2 Tsp. orange zest
  • 1 large egg
  • Mix together sugar and cornstarch in a large bowl. Add blackberries, raspberries, blueberries and orange zest and toss until evenly blended. Beat egg in a small bowl. Set aside.
  • Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper. Roll 1 sheet puff pastry to an 11-inch square on a lightly floured surface. Cut 4 large (5-inches each) circles out of each sheet of pastry. Discard trimmings. Place pastry rounds on prepared sheet and put about 1/3 cup berry mixture onto one-half of each round. Lightly brush edge of circle with egg. Fold dough over filling and crimp edges tightly to seal. Cut 3 small vents on top of dough. Repeat with remaining pastry and berry mixture. Brush pies with remaining egg.
  • Bake until golden, 30 to 35 minutes. Transfer to wire rack to cool slightly.
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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