Roy and Dot and I went to the Farmers Market this morning and one stand was selling half flats of berries that you could mix and match. So…I got 3 pints of raspberries and 3 pints of blackberries. I also got some awesome fresh mozzarella cheese for my margherita pizza, since I made it last week and have some dough in the freezer.
Roy wanted pie. I like pie. Pie is good, but pie is so good I have a hard time limiting portions…plus do we do raspberry pie? Do we do blackberry pie? I thought “Surely I could make little mini pies, right?
So that’s what I did. I actually did the whole recipe of the pie crust and ended up with enough to make 12 pies, but I only made 6; 3 raspberry, 3 blackberry.
Update: I made them again with the dough I had frozen, only I used these cute little silicon muffin cups at Amazon. They turned out MOSTLY great. One thing I hadn’t considered was that the raspberry with the cornstarch actually bubbled up some and some of the decorations fell off (I put photos below) so next time I will make them but put them into a regular muffin tin for more stability. This time I made three raspberry and three blueberry. Same recipe, only I used less cornstarch in the blueberry and had to mash them a bit.
The Silicon Muffin Cups are here
The Wilton Mini Metal Cookie Cutters (for the cutouts) are here.
So here is the recipe:
2 cups soft white wheat berries (or 2 cups whole wheat flour)
1 teaspoon salt
10 tablespoons organic butter
7 tablespoons cold water
(split in two for different flavors)
8 cups berries
1 cup sugar (Sucanat)
3 1/2 tablespoons cornstarch
1 teaspoon salt
1/2 cup flour
In a food processor (or by hand) mix salt and flour.
Cut butter into about 1/2 tbs chunks and pulse until the mixture is crumbly and butter is well distributed.
Add water and pulse until the dough starts to look like dough.
On your cutting board, lay out one large piece of saran wrap.
Place dough in center.
Put another large piece of saran over the dough, flatten slightly, then roll dough out until thin and even.
Peel back top of saran. Using a 4 inch diameter or so cup, cut circles of dough.
In a non-stick or prepared muffin tin, lay the dough into the cup and let it gently fall inches Press gently until dough fills tin. Leave some over the lip so you can crimp it to the top.
Complete with all of the rest of the tins. Cover remaining dough and set aside. Put tins into fridge.
Combine sugar, flour, cornstarch, and salt.
If you’re doing two different types of pie (or more), split dry mixture in half.
With half berries, toss half the dry and then spoon into muffin tins (that you took out of the fridge).
With other half of berries, do the same and spoon into other muffin tins.
Get rest of dough and roll out. Cut into strips if you want to be fancy and do lattice tops, or just do circles, or cut circles and then get ultra fancy and cut hearts or stars into the center.
Place over the top of the filling and crimp to the pie.
Bake in 400 degree oven for 30-35 minutes.
Link to recipe on Food.com: <a href=”http://www.food.com/recipe/mini-berry-pies-504879?oc=linkback”>http://www.food.com/recipe/mini-berry-pies-504879?oc=linkback</a>
Bake for 30-35 minutes in 400 degree oven.
My second try: