Easy Mixed-Berry Crostatas

• 1 box refrigerated pie crusts (two pie crusts)
• 2 cups fresh blueberries (about 1 pint)
• 1 cup fresh raspberries (about 1/2 pint)
• 1/3 cup sugar, plus more for sprinkling on top (about 1 to 2 tablespoons)
• 3 tablespoons cornstarch
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 4 tablespoons butter, cut into 8 pieces
• 1 large egg
• 1-2 tablespoons milk

1. Preheat oven to 375u0b0.
2. Combine blueberries, raspberries, 1/3 cup sugar, and next 4 ingredients in a large bowl.
3. Remove pie crusts from refrigerator. Dive each crust into 4 pieces. Roll each piece on a lightly floured surface into about 6-inch rounds; place on 2 lightly greased large baking sheets. Scoop 1/4 cup berry mixture into center of each round; top each with butter. Fold about 1 inch of dough over fruit all the way around to form a rim.
4. Combine egg and milk; brush outside of each tart with the egg wash. Sprinkle tarts with about 1 to 2 tablespoons sugar.
5. Bake at 375u0b0 for 40 to 45 minutes or until golden brown, rotating baking sheet halfway through baking. Let cool on pan 5 minutes. Remove to a wire rack; let cool. Serve with lightly sweetened whipped cream or vanilla ice cream.

fresh blueberries, fresh raspberries, sugar, cornstarch, ground cinnamon, ground ginger, salt, butter, egg, milk

Taken from www.myrecipes.com/recipe/easy-mixed-berry-crostatas (may not work)