Delicious in the summer when fresh blackberries are in season. Enjoy warm with vanilla ice cream.
1. Preheat oven to 375 degrees.
2. Line baking sheet with parchment paper.
3. Mix together berries, tapioca, sugar, nutmeg, and lemon juice. Set aside.
4. In a large bowl, mix the flour with the salt.
5. Cut the cold butter and shortening into the flour mixture, a little at a time. (A pastry blender works best). There should be coarse crumbles of dough when you are done.
6. Gradually add ice water into flour mixture, stirring with a fork, until mixture is moist enough to form a crumbly ball.
7. Place a sheet of parchment paper on a flat surface and dust paper with some flour.
8. Place about half the dough on the paper, placing a second sheet of paper on top of the dough.
9. Roll out dough with rolling pin.
10. Use a round cookie cutter or a glass to cut out as many rounds of dough as possible. The circles should be about 3 inches in diameter.
11. Continue to cut circles of dough until you have 10 circles. These will be the bottoms of your mini pies.
12. Place these circles of dough on your cookie sheet covered with parchment paper. Make sure none of the circles are touching.
13. Place a scoop of the berry mixture onto each circle of dough, and dot with butter. Make sure there is about 1/2 inch of space around each berry pile.
14. Roll out the remaining dough, now using a slightly larger cutter or glass for the top pieces.
15. Place the top pieces of dough onto the circles that are on the baking sheet.
16. Gently press the dough edges together with your finger to make sure the juices stay in.
17. Now use a fork to further press down the edges, or firmer finger indentations.
18. Prick the top of each mini pie 3 times with the fork to let out steam when the pies cook.
19. Sprinkle the pies with some granulated sugar.
19. Bake for about 40 minutes or until the crust is golden brown. Time to bake will depend on your oven and the type of pan you use.
20. Cool at least 15 minutes before enjoying.
*Adjust sugar amount based on sweetness of berries.
*If you have a large food processor, mix the dough up in here by pulsing to combine. (It will make your life a lot easier.)
*If you have the time, refrigerate the dough for 1 hour before rolling out. (This will also make your life a lot easier.)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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