MINIATURE BLACKBERRY PIES
There's nothing like fresh fruit in the summer. My husband and kids picked blackberries from our fence row last week and couldn't wait for me to make something with them. This idea came to me (though I'm sure it's been done before), and it was a huge hit after dinner last night.
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| Fresh blackberries |
Ingredients:
3 cups of fresh blackberries
1/2 cup sugar
1.5 Tbsp cornstarch
1/2 Tbsp lemon juice
2 boxes of Jiffy pie crust mix (or two ready-made crusts)
1 egg
stick of butter
vanilla ice cream (optional)
Directions:
Preheat oven to 400 degrees. In a large bowl, toss the blackberries, sugar, cornstarch and lemon juice. Let stand, mixing and coarsely mashing occasionally, about 5-10 minutes. Follow the directions on the Jiffy box to make two pie crusts.
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| Blackberry mixture |
Roll a ball of pie crust, about the size of your palm. in flour and flatten with a rolling pin. Place this small crust in a muffin pan. Continue until all muffin compartments are full. Trim edges and save remaining crust.
Spoon the blackberry mixture into the pie shells. Dot each pie with butter. Using the remaining dough, flatten crust and cut into 1/4" strips. Arrange strips in a lattice pattern on top of the filling on each cup and trim the strips close to the edge of the dough cup. Crimp the edges of each pie.
Lightly beat the egg with 1 Tbsp water and brush onto the top and edge of each pie.
Place the muffin tin on a large sheet of aluminum foil in case any of the mixture bubbles over. Bake for 20-25 minutes. Do not let crust burn.
I served these straight out of the oven with two scoops of vanilla ice cream. Yummy!
