Mini Cherry Berry Pies - PCOS-Friendly Recipe

In a bowl, combine the strawberries, cherries, raspberries, cornstarch, orange zest, 1/3 cup sugar, and a pinch salt. Let sit, tossing occasionally, for 10 minutes.

Make a stencil for the pie crust: Place a pie tin top-down on a piece of paper and, using it as a guide, draw a circle 1 inch larger than the tin; cut out the stencil.

On a lightly floured surface, working with one pie crust at a time, roll out to 1/8 inch thick. Using the stencil, cut out 4 circles. Using the star cutters, cut out 6 stars, reserving the scraps. Fit the circle cut-outs into the bottoms and up the sides of the pie tins. Fold any overhang under itself to create a thicker rim of dough and crimp as desired. Place the pie tins and stars on a baking sheet and refrigerate until ready to fill. Repeat with the remaining pie crusts.

Fill the pie crusts with the cherry mixture (about a heaping 1/2 cup each).

Shape the remaining dough scraps into a 1-inch-thick disk. On a lightly floured surface, roll out to 1/8 inch thick. Cut out 24 1/2-inch by 5-inch strips, rerolling and chilling the scraps as necessary.

Twist the dough strips and place on the pies as desired, trimming as necessary to fit; dab the ends with egg and pinch gently to attach to crusts. Place the stars on the pies as desired. Brush the dough stars and stripes with the remaining egg and sprinkle with the remaining 2 tablespoons sugar. Refrigerate the pies for 30 minutes.

Heat oven to 375 degrees F. Bake the pies until the fruit is bubbling and the crusts are golden brown, 25 to 30 minutes.