Blackberry Pot Pies
- Level: Intermediate
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1025
- Total Fat
- 53
- Saturated Fat
- 22
- Carbohydrates
- 128
- Dietary Fiber
- 14
- Sugar
- 64
- Protein
- 12
- Cholesterol
- 119
- Sodium
- 605
- Total: 1 hr 25 min (includes cooling and resting time)
- Active: 40 min
Ingredients
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
Directions
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.
Cook’s Note
This recipe can also be done in 1 large cast-iron pan.