Blackberry Pot Pies

Total Time:
1 hr 35 min
40 min
20 min
35 min

6 servings

  • Two 24-ounce bags frozen blackberries
  • 1 1/2 cups sugar
  • 1/4 cup cornstarch
  • 2 tablespoons vanilla
  • Perfect Pie Crust, recipe follows
  • 1 egg, lightly beaten, for the egg wash
  • Vanilla ice cream, for serving
  • Perfect Pie Crust:
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 3/4 cup (1 1/2 sticks) salted butter, cut into pieces
  • 3/4 cup vegetable shortening or lard
  • 1 tablespoon distilled white vinegar
  • 1 egg, lightly beaten
Watch how to make this recipe.
  • Special equipment: 6 individual cast-iron pans (4- to 5-inch pans)

  • Preheat the oven to 350 degrees F.

  • Combine the blackberries and sugar in large saucepan and bring to a boil. Mix the cornstarch with 2 tablespoons water and add it to the pan. Simmer until thick, about 5 minutes. Stir in the vanilla. Remove from the heat and cool slightly.

  • Fill the individual cast-iron pans with 3/4 cup filling each and set on a baking sheet lined with foil.

  • Take out the Perfect Pie Crust dough and separate into 6 even balls. Roll out the first one until about 1/8 inch thick. Cut out a circle from the dough slightly larger than the pan. Place the circle on top of a filled pan and press the edges slightly. Repeat with all the dough and pans. With a pastry brush, lightly wash the top of the pies with the egg wash. With a sharp knife, make small slits in the top of each pie to allow hot air to escape.

  • Bake until the crusts are golden brown, 20 to 25 minutes. (The berries will bubble over slightly; that's normal.) Allow to sit for at least 15 minutes before serving.

  • Serve each individual pie with a scoop of vanilla ice cream.

Perfect Pie Crust:
  • Mix the flour and salt in a bowl. Add the butter and vegetable shortening and work into the flour using a dough cutter until the mixture resembles tiny pebbles. Add the white vinegar, egg and 5 tablespoons cold water and stir until just combined. Place the dough in a plastic bag and chill until needed.

This recipe can also be done in 1 large cast-iron pan.

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    This recipe is featured in:

    Summer Entertaining Guide