Even though summer is winding down I am still in full berry mode. Earlier in the season I made this blackberry and buttermilk biscuit cobbler. It was the perfect summer treat. Big juicy blackberries topped with homemade buttermilk biscuits, what’s not to love?!?
Well I have another blackberry recipe, but this time it is in the form of a mini pie – mini blackberry pies to be exact.
I found these cute mini pie pans at Home Goods a couple weeks back and wasn’t quite sure how I’d use them, until a recent trip to our local farmers market. I picked up the most delicious assortment of berries, including these juicy, gigantic blackberries.
The filling is so easy – it’s actually the same filling as I did for the blackberry cobbler - plus a little lemon zest for an extra kick of flavor.
For the crust, I use my favorite, no-fail recipe. It’s flaky and crisp without being dry, plus it has a delicious buttery taste. The secret to any pie crust is keeping your ingredients cold and once you have your dough together, keeping it cold too.
Then simply press the dough in your pie plate, add your filling, and cover with your dough topping. Then just pop it in the oven until the crust is brown and the filling is bubbly.
For my pie, I made four individual mini pies (you only see three because I ate one immediately!), but this recipe would also work for a 9″ pie pan as well. No changes necessary.
I served this with a big scoop of vanilla ice cream on top – it made for the perfect dessert!