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Mini Blackberry Pies

Fresh berries, piled into a buttery crust and topped with whipped cream, form miniature pies. Each one can serve as a generous single portion or be shared.

  • yield: Makes 6

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Ingredients

  • 20 ounces (5 cups) blackberries
  • 3/4 cup sugar, plus more for sprinkling
  • 2 tablespoons cornstarch
  • 1/8 teaspoon salt
  • All-purpose flour, for surface
  • Pate Brisee
  • 1 ounce (2 tablespoons) unsalted butter, cut into small pieces
  • 1 large egg yolk
  • 1 tablespoon heavy cream
  • Whipped Cream, for serving

Cook's Note

After 30 minutes in the oven, the crust will turn light gold and the berries will start bubbling. Although the pies may look done, they need to bake for another 30 minutes to ensure that the bottom crusts are cooked through.

Directions

  1. Step 1

    Preheat oven to 425 degrees. Gently toss blackberries with sugar, cornstarch, and salt in a large bowl.

  2. Step 2

    On a floured surface, roll 1 disk of pate brisee to 1/8-inch thickness. Using a 5 1/2-inch biscuit cutter, cut out 6 rounds. Drape each round over a 4-inch fluted tart pan with a removable bottom, and press dough into bottom and up sides of pan. Edges will be flush with rims. Roll remaining disk of dough to 1/8-inch thickness. Cut out 6 more 5 1/2-inch rounds.

  3. Step 3

    Fill each tart pan with 3/4 cup blackberry mixture, mounding berries in the center. Dot berries with butter. Center 1 of the remaining dough rounds on top of 1 tart pan. Gently press top and bottom edges of dough together to seal, and then pinch sealed edges. Repeat with remaining rounds. Transfer pies to a rimmed baking sheet, and freeze or refrigerate until firm, 15 to 20 minutes.

  4. Step 4

    Lightly whisk yolk and heavy cream in a small bowl. Brush the top of each pie with egg wash, and sprinkle with sugar. Cut 4 vent holes in the top of each with a paring knife.

  5. Step 5

    Bake for 30 minutes. Rotate baking sheet, and reduce heat to 375 degrees. Bake until berries are bubbling and crust is deep golden brown, about 30 minutes. Let pies cool in pans on a wire rack for 30 minutes. Unmold, and let pies cool completely on wire rack. Serve with whipped cream.

Source
Martha Stewart Living, August 2008

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Reviews (7)

  • emilysophie 6 Jul, 2012

    Butter is to dot inside of the pie...

  • emilysophie 6 Jul, 2012

    Butter is to dot inside of the pie...

  • emilysophie 6 Jul, 2012

    The butter, egg yolk, and heavy cream are to glaze the top crust, yes you need to click on the link to reach the pate brisee recipe. On tv sarah carey did add flour to the berries, emphasizing that they need it because the berries are so juicy

  • divinodana 7 Sep, 2010

    WARNING YOU MUST CLICK ON THE PATE BRISEE, do not use this part:
    # 1 ounce (2 tablespoons) unsalted butter, cut into small pieces
    # 1 large egg yolk
    # 1 tablespoon heavy cream

    Read more at Marthastewart.com: Mini Blackberry Pies Recipe - MarthaStewart.com

  • kstone 31 Jul, 2008

    You need to click on the words Pate Brisee - they are highlighted and THAT is the recipe you want to make these pies.

  • BettyZR 31 Jul, 2008

    My thornless blackberry bushes are loaded and the berries are turning red here in SE Iowa. My pies are similar to Martha's but I add a pinch of cinnamon. My Mom was a Home Ec teacher and she always added a dash of lemon juice to her berry pies to keep the berry color bright.

  • dinny-greer 31 Jul, 2008

    Is there flour missing from the recipe?