Grandmother's fried pies inspired these individual tarts, filled with fresh, in-season summer berries. This riff on our classic Rustic Berry Crostata uses store-bought pie crust to save time, but guests will never know the difference.
1 box refrigerated pie crusts (two pie crusts)
2 cups fresh blueberries (about 1 pint)
1 cup fresh raspberries (about 1/2 pint)
1/3 cup sugar, plus more for sprinkling on top (about 1 to 2 tablespoons)
3 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon salt
4 tablespoons butter, cut into 8 pieces
1 large egg
1-2 tablespoons milk
How to Make It
Preheat oven to 375°.
Combine blueberries, raspberries, 1/3 cup sugar, and next 4 ingredients in a large bowl.
Remove pie crusts from refrigerator. Dive each crust into 4 pieces. Roll each piece on a lightly floured surface into about 6-inch rounds; place on 2 lightly greased large baking sheets. Scoop 1/4 cup berry mixture into center of each round; top each with butter. Fold about 1 inch of dough over fruit all the way around to form a rim.
Combine egg and milk; brush outside of each tart with the egg wash. Sprinkle tarts with about 1 to 2 tablespoons sugar.
Bake at 375° for 40 to 45 minutes or until golden brown, rotating baking sheet halfway through baking. Let cool on pan 5 minutes. Remove to a wire rack; let cool. Serve with lightly sweetened whipped cream or vanilla ice cream.