Did you know that with the same amount of pie dough and filling that you would use to make a double crust fruit pie, you can make 24 mini pies, perfect for summer potlucks!

To start, make a double crust sized batch of pie dough: Place 12.5 ounces unbleached all purpose flour, 1 teaspoon salt, and 2 tablespoons sugar in the food processor. Pulse once to combine. Add 12 tablespoons cold unsalted butter, cut into tablespoons, and 1/2 cup vegetable shortening. Pulse 10 times to combine. Turn the processor on and pour 6 tablespoons ice cold water through the feed tube. Process just until it forms a ball of dough.

Turn the dough out onto a well floured counter and roll out thinner than you would for a normal pie. Cut into squares with a 3 1/2 inch square cutter. Re-roll scraps to cut 24 total.

Place the squares into 24 muffin cups. Be sure to use dark colored nonstick muffin tins, such as Wilton brand.

Mix together 6 cups mixed berries, 1 cup sugar, and 1/4 cup cornstarch.

Use a 2 tablespoon portion scoop to divide the filling among the muffin cups.

Fold the corners of the dough over the filling.

Bake at 425 for 20 minutes until crust is golden brown and filling is bubbling.

Let cool 5 minutes, then run a paring knife around the edges to loosen,

and use a small offset spatula to carefully lift them out and onto a cooling rack.

Cool completely.

Then you can dust with powdered sugar, or drizzle with a glaze made with 1 tablespoon lemon juice and 1/2 to 1 cup of powdered sugar (enough to make a thick but drizzle-able glaze).

Place each in a cupcake liner to serve.