Blueberry-Apricot Pot Pies
1 9-inch round refrigerated pie crust
1/4 cup sugar
4 teaspoons cornstarch
3 cups fresh blueberries
1/4 cup dried apricots cut into 1/4-inch pieces
Preheat oven to 375 degrees F. Lightly butter four 3/4-cup baking cups. Place pastry flat onto a floured board. Invert a baking cup 1/2-inch from the edge of the pastry; with a small sharp knife, cut out a circle 1/2-inch larger than the cup; repeat to make 4 rounds. Cut a small hole in the center of each. In a medium bowl, combine sugar and cornstarch; add blueberries and apricots; toss to coat; divide equally among the buttered cups.
With water, lightly moisten the rim of each cup; place a pastry round on each cup; fold under the edge and crimp. Repeat. Place cups on a rimmed baking pan. Bake until the filling just begins to bubble, 25 to 30 minutes. Cool 5 to 10 minutes. Serve warm.
Nutrition information per serving: 328 calories, 55 g carbohydrate, 12 g total fat (5 g saturated fat).