Individual Christmas Pies Recipe

In a food processor, combine flour, cold butter, sugar, and salt. Pulse until mixture resembles coarse crumbs.

With the processor running, slowly add ice-cold water until the dough forms a ball.

Divide the dough into four equal portions and flatten into discs. Wrap in plastic wrap and refrigerate for 30 minutes.

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

In a bowl, combine mixed berries, sugar, cornstarch, lemon juice, and vanilla extract. Stir until well combined.

On a lightly floured surface, roll out each dough disc into a circle large enough to fit your individual pie dishes.

Place each rolled-out dough circle into the pie dishes and trim any excess dough.

Fill each dish with the berry mixture.

Fold the edges of the dough over the filling, creating a rustic crust.

Brush the edges of the dough with beaten egg and sprinkle with turbinado sugar.

Bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbly.

Allow the pies to cool for a few minutes before serving.