Blackberry Mini Pies

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.