Preheat oven to 375°F. In a small bowl whisk together egg with 2 tsp. water; set aside.
In a medium bowl mix together berries, sugar, lemon juice, cornstarch and
Divide filling among 6 greased (4 oz.) ramekins. Dot with cubes of butter.
In a small bowl whisk together egg with 2 tsp. water.
Place ramekins on parchment paper-lined baking sheet. Place pastry on top of each ramekin. Cut a few steam vents in center of pastry using a sharp paring knife. Brush with egg wash. Sprinkle pastry tops with remaining 1 tbsp sugar.
Bake for 25 to 35 minutes or until filing is thick and bubbling and pastry is golden brown.
Note: Serve with dollop of whipped cream or ice cream if desired.