Blackberry Pot Pies
Serves: 4
Hosea Feil
1 January 1970
Based on User reviews:
50
Spice
57
Sweetness
49
Sourness
41
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1.5 cups
Sugar1 cup
Cornstarch2 tbsps
Vanilla3 cups
All-Purpose Flour1 tsp
Salt3 cup
Vegetable Shortening1 tbsp
Distilled White VinegarDirections:
1
Watch how to make this recipe
2
Special equipment: 6 individual cast-iron pans (4- to 5-inch pans) Preheat the oven to 350 degrees F
3
Combine the blackberries and sugar in large saucepan and bring to a boil
4
Mix the cornstarch with 2 tablespoons water and add it to the pan
5
Simmer until thick, about 5 minutes
6
Stir in the vanilla
7
Remove from the heat and cool slightly
8
Fill the individual cast-iron pans with 3/4 cup filling each and set on a baking sheet lined with foil
9
Take out the Perfect Pie Crust dough and separate into 6 even balls
10
Roll out the first one until about 1/8 inch thick
11
Cut out a circle from the dough slightly larger than the pan
12
Place the circle on top of a filled pan and press the edges slightly
13
Repeat with all the dough and pans
14
With a pastry brush, lightly wash the top of the pies with the egg wash
15
With a sharp knife, make small slits in the top of each pie to allow hot air to escape
16
Bake until the crusts are golden brown, 20 to 25 minutes
17
(The berries will bubble over slightly; that's normal
18
) Allow to sit for at least 15 minutes before serving
19
Serve each individual pie with a scoop of vanilla ice cream
20
Mix the flour and salt in a bowl
21
Add the butter and vegetable shortening and work into the flour using a dough cutter until the mixture resembles tiny pebbles
22
Add the white vinegar, egg and 5 tablespoons cold water and stir until just combined
23
Place the dough in a plastic bag and chill until needed