Email to Cat      

Mini Blackberry Pies

Source of Recipe


Country Living






List of Ingredients



• -- Pastry --
  
• 1-1/4 cups unsifted all-purpose flour
  
• 1/4 tsp salt
  
• 5 Tbsp cold unsalted butter, cut into 1/2-inch cubes
  
• 4 Tbsp vegetable shortening, cut into 1/2-inch cubes
  
• 2 to 3 Tbsp cold water
  
• .
  
• -- Filling --
  
• 3 cups (1-1/2 pints) fresh blackberries
  
• 1/2 cup sugar
  
• 2 Tbsp quick-cooking tapioca
  
• 1/4 tsp pure vanilla extract
  






Instructions



1. Prepare pastry: In large bowl, combine flour and salt. With pastry blender or large fork, cut in butter until pea-size shapes remain. Add shortening and cut in until mixture resembles coarse crumbs. With fork, gradually stir in water until combined. Divide dough into quarters and shape into balls. Flatten each ball to a 3-inch disk; wrap dough in plastic and refrigerate at least 1 hour.
   
   
2. Prepare filling: In large bowl, combine berries, sugar, tapioca and vanilla. Mix well; let stand 15 minutes.
   
   
3. Heat oven to 375° F. On lightly floured surface, roll out one disk of dough to a 7-1/2-inch round and fit into a 6-inch pie pan. Fill pan with one-half of filling. Roll out another disk to a 7-inch round and place over filling. Trim edges; pinch together to seal. Use a paring knife to cut 4 small slits in top. Repeat, assembling second pie. Bake pies until crusts are golden and the filling bubbles, 50 to 60 minutes. Let cool completely before serving.
   
   Serves 4,
   yields two 6-inch pies.