Blackberry Pie!

Well its July in Seattle and the blackberries are here early. Pick up some blackberries at your local farmers market, or just walk outside and pick some in your yard and make a couple mini blackberry pies. What a classic way to celebrate a Seattle Summer!

1 pie crust recipe 
2 3/4 cups fresh blackberries
1/4 cup granulated sugar
2 tablespoons flour
1 tablespoon lime or lemon juice
1/8 teaspoon cinnamon
pinch salt

1. Preheat oven to 350 degrees.
2. Divide pie dough into 4 equal balls. Roll out and line 4 tart pans with the crust. {My pans were 4 x .75 inches.} Remove any excess and reserve. Set pie shells aside.
3. For the filling, combine blackberries, sugar, flour, lime juice, cinnamon and salt gently until all blackberries are evenly coated with sugar and flour. Divide filling evenly between the pie shells, making sure the blackberries are as level as possible.
4. Roll out remaining dough and cut into strips. Place over top of the pie is a cross-hatch pattern. {If you don’t have enough pie dough then forgo this step!}
5. Bake for 35-40 minutes. Remove from oven and cool until warm to the touch. Remove from tart pans carefully. Top with powdered sugar, sweetened whipped cream or vanilla ice cream.

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