Ingredients
Butter, for greasing ramekins
Coarse or turbinado sugar, for sprinkling
1 egg
Pinch of salt
1 1/2 tablespoons all-purpose flour
2 tablespoons cornstarch
1/3 cup muscovado or dark brown sugar
1/4 cup granulated sugar
1 tablespoon lemon juice
4 ounces (1 cup) blackberries
4 ounces (1 cup) raspberries
12 ounces strawberries, hulled and cut into 1-inch pieces (2 cups chopped)
1 sheet frozen puff pastry, thawed
Step by step
Preheat your KitchenAid® 5 Burner Electric Double Oven Convection Range to 400ºF. Line the Half Sheet Pan of your KitchenAid® Nonstick Quarter Sheet and Half Sheet Pan Set with parchment paper. Lightly butter the 4 Ramekins from your KitchenAid® Ceramic 4-Piece Stacking Ramekin Bakeware Set and set aside.
Roll out puff pastry on a lightly floured surface until creases are smooth and pastry is slightly larger than it originally was.
For a basic square crust, cut into 3 1/2-inch squares (slightly smaller than the size of your Ramekins). Use a small shape cookie cutter to cut a vent from the center of the square.
Alternatively, for a lattice crust, use a rotary cutter to cut the puff pastry into quarters, then cut the quarters into 1/2-inch strips of pastry. Arrange 5 strips of pastry, and fold every other strip back on itself. Lay another strip of pastry crosswise across the unfolded strips, then unfold folded strips so they sit on top of the horizontal piece. Fold back alternating strips, and lay another strip of pastry crosswise. Repeat until you have a 5-strip-by-5-strip woven piece. Trim edges so it is slightly smaller than your ramekins.
You should have enough puff pastry for 4 lattice tops or 8 basic square tops.
Arrange puff pastry pieces on prepared baking sheet and freeze for 10 to 15 minutes.
In a small bowl, whisk together sugar, muscovado or brown sugar, cornstarch, flour, and salt until evenly incorporated and set aside.
Remove puff pastry from freezer. Lightly beat egg with 2 teaspoons of water. Lightly brush tops with egg wash, then sprinkle with turbinado sugar. Bake for 10 minutes or until puffed and just starting to brown. Remove from your KitchenAid® Convection Range and carefully transfer to a wire rack.
While the puff pastry is baking, combine strawberries, raspberries, blackberries, and lemon juice in the 1.5-Quart Saucepanfrom your KitchenAid® Stainless Steel 8 Piece Cookware Set and set over medium heat. Pour sugar mixture over fruit and toss until evenly coated. Continue to cook over medium heat on the cooktop of your Convection Range, stirring regularly, until berry juices are noticeably thickened and mixture begins to bubble.
Remove from heat and divide among buttered Ramekins. Arrange on Half Sheet Pan (keep the used parchment paper there to protect the baking sheet from molten berry overflow). Top each Ramekin with a pre-baked piece of puff pastry. Bake pot pies in your Convection Range for 13 to 15 minutes or until tops are golden brown and juices are bubbly. Remove from heat and let cool for 15 minutes before serving warm with homemade vanilla ice cream.