In the summertime I love fruit. For me, fruit cures my sweet tooth in a way that chocolate just can’t sometimes. Fruit feels lighter, and maybe even healthier. But, it’s always my go to on a warm summer day or night. These Triple Berry Bites originally were destined to be a berry Pop-Tart. But, they decided they wanted to be mini bites instead, and I wasn’t going to argue with them when they taste this good. They are a great addition to any cookout, or just a fun way to get the kids involved in the kitchen in the afternoon. Either way, I’m sure you will love them.
Triple Berry Bites
- 6 oz Blueberries Washed
- 6 oz Blackberries Washed
- 6 oz Raspberries Washed
- 1 Lemon, juiced
- 1/2 Cup Sugar
- 1 Tbsp Sugar Keep separate from the rest of the sugar
- 4 Packaged Refrigerated Pie Crust 1 box should have 2 crusts
- 1 Egg Beaten
- In a medium saucepan combine the blueberries, blackberries, raspberries, lemon juice, and 1/2 cup of sugar over medium heat. Stir often until the berries have burst open and the mixture begins to bubble vigorously. This should take 10-15 minutes.
- Remove the saucepan from the heat and let the mixture cool completely. You can even store the mixture in the fridge overnight. (I kept mine in the fridge for a few days to make fresh berry bites over several days because you will have extra filling). Let the mix cool for at least 20 minutes.
- While the filling is cooling begin rolling out all of your pie crusts (let them sit out of the fridge for about 20 minutes so they are easier to work with). From each pie crust cut out the "bites". These can be squares, circles, or whatever you desire. I used a ravioli cutter for mine, but the opening of a cup would work great too. Once all your squares are cut you should have 32 pieces total (8 from each pie crust).
- On a large baking sheet place a piece of parchment paper (this is for easy clean-up). Arrange 8 of the pie crust pieces on the parchment paper. Place a tablespoon of fruit filling onto the center of each square. Then, place another piece of pie crust on top. Press the edges to seal. I then like to go back with a fork and crimp all the sides so that the filling doesn't escape while baking. Continue with the remaining pie crust pieces for 8 more bites.
- Once all of the bites are filled and the edges are crimped lightly brush each bite with a little bit of the egg wash. Then, sprinkle lightly with the remaining sugar.
- Bake in the oven at 450 degrees for about 10 minutes or until the bites are lightly browned and crispy. Let cool 5 minutes and then enjoy!