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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.

Source: Martha Stewart Living, August 2008
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Ingredients

Directions

Cook's Notes

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.

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  • emilysophie
    6 JUL, 2012
    Butter is to dot inside of the pie...
    Reply
  • emilysophie
    6 JUL, 2012
    Butter is to dot inside of the pie...
    Reply
  • 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
    Reply
  • 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
    Reply
  • 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.
    Reply
  • 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.
    Reply
  • dinny-greer
    31 JUL, 2008
    Is there flour missing from the recipe?
    Reply

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