BLACKBERRY POT PIES
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h25m
Yield 6 servings
Number Of Ingredients 13
Steps:
- 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.
- 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.
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Dilawar Sajawal
[email protected]These pot pies look amazing!
Janet Nakhumicha
[email protected]I can't wait to try this recipe!
Talha Kakar
[email protected]These pot pies are the perfect comfort food for a cold winter day.
Lily Morgan
[email protected]I'm not much of a baker, but these pot pies were easy to make and they turned out great!
Mrs.Hashim Channa
[email protected]I made these pot pies in my air fryer and they turned out great! The crust was crispy and the filling was gooey.
Skylah Mutllins
[email protected]I'm a vegetarian, so I made these pot pies with tofu instead of chicken. They were surprisingly good!
Kwame Acheampong
[email protected]I'm allergic to blackberries, so I made these pot pies with raspberries instead. They were still delicious!
tara refior
[email protected]These pot pies were a disaster! The crust was soggy and the filling was bland. I'm not sure what went wrong.
sunil shakya
[email protected]The filling was good, but the crust was a bit dry. I think I'll try using a different recipe for the crust next time.
lavoni akther
[email protected]These pot pies were a bit too sweet for my taste, but they were still good. I think I'll try using less sugar next time.
ROCKY BLACK
[email protected]I'm not a huge fan of blackberries, but I really enjoyed these pot pies. The filling was sweet and tart, and the crust was perfectly flaky.
Thanh Huynh
[email protected]These pot pies were a hit with my family! They're easy to make and absolutely delicious.
Li Ly
[email protected]I followed the recipe exactly and the pot pies turned out perfectly. The crust was crispy and flaky, and the filling was thick and gooey. I especially loved the combination of blackberries and apples.
UCHIHA KAKASHI
[email protected]These blackberry pot pies were an absolute delight! The filling was bursting with juicy, sweet-tart blackberries, and the crust was flaky and golden brown. I loved the addition of the lemon zest, which gave the filling a bright, citrusy flavor.