Blackberry Mini Pies

Tonight Jay and I are meeting some friends at Schiller Park to see Robin Hood. We are going to enjoy some sandwiches and drinks and it is going to be about 90 degrees. I was trying to think of a sweet treat that is both summer-y and park-friendly. I wanted to try cute pies-in-a-jar but I didn’t have 10 jars on hand. Then I ran across a few recipes for cherry pies make in muffin or cupcake tins. I thought these would be prefect finger foods for our play-in-the-park adventure.

I chose blackberries because they were on sale for $1 per package at the grocery store this morning and because it was my grandmas specialty. No one can make a blackberry pie like my Grandma Dupakoski, but I hope this comes close…

Mini Blackberry Pies

1 box pre-made refrigerated pie crust (2 crusts)

-unroll crusts and use a rolling pin to thin the crust out a little bit. Cut circles about 1/2 inch large than the muffin tin, and put in the muffin tin.


4-5 cups of fresh blackberries
1/2 cup sugar
1/2 flour

-mix ingredients together. The flour, sugar, and berries should form a sort of paste with the dry ingredients and the juices from the berries. If the berries are dry, add a teaspoon or so of water to help the ingredients combine. *frozen berries have a lot more juices and may require extra flour.

-spoon berries into unbaked crust just to the top if the crust. Top with crust hearts or lattice.

-bake at 400 degrees for 15 minutes then reduce to 300 degrees and bake for 10-15 more minutes until the crust golden brown and the filling is just bubbling over.






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