1 refrigerated prepared piecrust (half of 15-ounce package)
1/4 cup quick-cooking tapioca
1 tablespoon sugar
1 tablespoon lemon juice
1/2 teaspoon cinnamon
2 cups blackberries
2 cups raspberries
2 cups blueberries
1 large egg
1. Heat oven to 350 degrees F. Unfold piecrust and let stand at room temperature. Meanwhile, combine tapioca, 1 cup sugar, lemon juice and cinnamon in large bowl. Add blackberries, raspberries and blueberries; toss. Let stand 20 minutes.
2. Using a 4-1/2-inch round scallop-edged cookie cutter, cut 5 rounds from piecrust. With a 1-inch scalloped or star cutter, cut from the center of each circle. Reroll scraps; use to cut one more 4-1/2-inch round as above for a total of 6.
3. Spoon 3/4 cup berry mixture into each of six 4-1/2-inch pie plates or 4-1/2-inch large custard cups. Place 1 pastry round on top of fruit in each. In small cup, slightly beat egg. Brush egg over pastry; sprinkle remaining 1 tablespoon sugar over the six pastry pieces. Place pie plates on large baking sheet.
4. Bake in 350 degrees F oven for 12 to 15 minutes or until crust is golden and mixture is bubbling. Remove pie plates to wire rack; cool slightly. Serve at room temperature.