~By Molly in the Gallery
The last (and let’s be honest, the best) part of the Mini Savory Pie series is dessert. I made a mixed berry pie using blueberries, strawberries, and raspberries and it was so simple and delicious.
To start, I measured out four cups of berries. I like to use frozen berries because they’re extra juicy once they are thawed. It’s also easier! Then I added 1 cup of sugar, 1/4 cup of cornstarch, and a pinch of salt.
I mixed this around until everything was evenly coated, poured it into the mini savory pie, spread a pie crust over the top, added a little flair, and baked at 375 for 45 minutes.
Next time, I would mix everything directly in the mini savory to save washing an extra dish. And I’ve learned through using it multiple times now that it has a larger capacity than I expect.
This dessert was perfect for the start of summer, and takes minimal effort if you’re craving sweets but don’t have all day to bake.
After testing out the mini savory for four different types of recipes, this may just be my new favorite dish! From breakfast bakes, to the grill, to savory and sweet pies, this little workhorse is versatile and easy to use.
Want more inspiration? Check out more posts on our blog here to see how we use our pots, our Pinterest page here for more recipes and ideas, and follow us on Instagram here to stay up to date!
