Please, eat the whole pie

I think I've mentioned before that my husband loves pie. LOVES pie. A pie lover, he is. Pretty much any kind of pie. Are you getting the idea here?

We celebrated his birthday yesterday with a family dinner. And pie. Because he loves pie. (Did I mention that before?) And he got to eat an entire pie. Well, okay, everyone got their own individual pie, so it's truly not as gluttonous as that sounds. Nor is it as complicated as it sounds.

Actually?

Could. Not. Be. Easier.

I used a mix of raspberries, blackberries and strawberries. From a bag of frozen fruit we got at BJ's. Didn't thaw it either. Did I mention this could not be easier to make?

The biggest source of angst about this recipe is wondering if the ramekins you have are the correct size. Because they are not labeled, and unless you have an incredible memory for that kind of thing....hard to know. We bought new ones, which still weren't labeled, but were bigger than the ones we had. And prettier. And then we topped it off with vanilla ice cream.



Individual deep-dish berry pies (makes 4, easily doubled)
from: Food Network Kitchens Favorite Recipes (cookbook)

4 cups mixed berries, such as raspberries, blueberries, blackberries or stemmed and halved strawberries
1/3 cup sugar, plus additional for sprinkling
2 tablespoons instant tapioca
1 teaspoon pure vanilla extract
2 tablespoons unsalted butter
1 sheet frozen puff pasty (8 ounces), thawed
Whipped cream or vanilla ice cream for serving

Position a rack in the center of the oven and preheat to 400 degrees (F). Toss the berries with the 1/3 cup sugar, tapioca and vanilla in a large bowl. Divide the fruit among 4 6-ounce ramekins and dot each with some butter.

Using a pizza wheel or very sharp knife, divide the puff pastry sheet into 4 squares. Brush the outsides and rims of the ramekins with water. Lay a puff pastry square over the top of each ramekin and gently press the points that drape over the sides against the ramekins to seal. Lightly brush the tops with water and sprinkle with sugar.

Bake the pies on a baking sheet until the pastry is puffed and golden brown, 25-30 minutes. Cool at least 20 minutes before serving with a dollop of whipped cream or a scoop of vanilla ice cream.

These pies are best if served the day they're made. If you're not serving them right away, keep them at room temperature before reheating--don't refrigerate them or the crust will get soggy.