Just like cherries season, I love berries season too! In a previous post, I made a giant one-pan cherry cake and those were perfect for snacking, but was way too much and required lots more people to eat it up. Today, I’m sharing with you a small batch mini blackberry pies recipe that makes just six, or you can double it and make a dozen. There are so many wild blackberries here in the PNW when it’s berries season – just about anywhere and everywhere you go, you see wild blackberries growing. We have some wild blackberries that grow in our backyard, and that makes it super convenient to grab a few during the season. There are so many different ways you can use blackberries, but I have to say one of my favorite ways is in these small batch mini blackberry pies.
Sharing a recipe for these mini blackberry pies because, one, they’re so good, and two, I don’t want to forget it should I want to make them again next season or whenever. It’s a hybrid of a couple of recipes combined into one. The crust is a cream cheese and butter dough while the filling is a simple berries + sugar with a little squeeze of lemon juice and cornstarch. You skip the lemon juice and cornstarch if you don’t have it handy, and they’ll still turn out delish. Super simple!
Below’s the recipe if you want to give it a try. These small batch mini blackberry pies are really THAT good. If you make it, you won’t be disappointed. Oh, and please feel free to let me know below how they turned out. Blackberry season is in full swing and I’m looking forward to picking lots more and having this recipe on repeat before the season ends.
Small Batch Mini Blackberry Pies
Description
These mini blackberry pies are the perfect summertime sweet treat – a buttery crust filled with sweet blackberries and topped with an oatmeal crumble topping. Double the recipe to make a big batch or follow the recipe as is for just enough mini pies to eat all by yourself or share with a friend or two.
Ingredients
Pastry
Blackberry filling
Crumble topping (optional)
Instructions
- Preheat the oven to 350 degrees F.
- For the pastry, in a mixing bowl beat the butter and cream cheese until combined, then stir in the flour. Once mixed, form 6 even-size balls with the pastry dough. Then press each dough ball into the bottom and up the sides of 6 ungreased standard-size cupcake cups.
- Optional: For the crumble topping, in a medium bowl, combine the flour and sugar. Add the rolled oats, if desired. Slowly drizzle the butter into the bowl while stirring the crumbs. Combine the mixture with a fork just until it has formed crumbs. Do not over-mix (you don’t want this to become a dough). Store in the refrigerator until ready to use.
- Par bake the pastry cups in the oven for 6-8 minutes. This will help ensure that the pastry is fully cooked and not undercooked/soggy once these mini pies are done.
- While the pastry cups are par-baking, make the filling. For the berries filling, in a large bowl combine the berries, sugar, lemon, and cornstarch (if using) together. Then evenly divide the filling amongst all 6 pastry cups. Add the crumble topping (if using) on top of each cup.
- Bake for 25 mins at 350 degrees F. Let cool and enjoy.
Please check the quantities quoted for the pastry. Way out, I actually added more flour and very fortunately my pastry cases tasted very good, very short.