After a recent berry picking trip, I had a surplus of blueberries and blackberries, and what better way to use them than in a pie! I love these mini pies because they are super convenient to hand out to friends and family, they look (and taste) amazing, and I mean who doesn’t love mini desserts! The wonderful thing about these pies is that you can make them with any berries you’d like. For this recipe I am using blackberries, but feel free to mix it up with raspberries or blueberries!
The perfect treat for summer and a great way to use fresh berries! These pies will have your mouth watering all in mini form!
- 1.5 cups all-purpose flour plus extra for dusting
- 2 tbsp granulated sugar
- 7 tbsp unsalted butter chilled and diced
- 1 egg beaten plus 1 extra egg, for glazing
- 1/2 cup ricotta cheese
- 3/4 tsp vanilla extract
- 1 tsp granulated sugar
- 1.5 cups fresh blackberries
Sift the flour and sugar into a large bowl. Rub in the butter until the mixture resembles bread crumbs. Add the egg and bring together to form a smooth dough. Wrap in plastic wrap and chill for 30 minutes.
Preheat the oven to 375°F. In between two large pieces of parchment paper, roll out the dough to a large circle. The dough should be around 3mm thick. Cut out 6 circles with a 3.5 inch pastry cutter. Grease the muffin pan with butter and dust a bit of flour to prevent the pies from sticking to the pan. Gently press in the rounds of dough into each tin.
Blind bake the pie crusts by poking the bottoms with a fork and lining the pie shells with aluminum foil. Add dried beans to weigh down the shells (blind baking allows for a crisper crust and prevents soggy bottoms). Bake for 7 minutes, then remove the beans and foil and continue baking for an additional 5 minutes.
In a medium bowl, combine the ricotta cheese, vanilla extract and granulated sugar. Stir in the blackberries until the filling is well combined. Divide the filling between the mini pies, the filling should be leveled to the pie crust, fill gaps with more ricotta (I was able to fit 5-6 blackberries in each tin).
Roll out the leftover dough and cut out 36 1x8cm strips. Weave 6 strips at a time and use a 1/2 cup measuring cup to cut perfect circles to fit the crusts. Gently press the edges of the lattice to the pie crusts.
Brush the pies with a little egg glaze and bake for 20 minutes until golden brown. Allow the pan to cool before removing, if needed run the tip of a sharp knife around the edge of the tins to remove the pies. Serve warm or cold with ice cream. Store leftover tarts inside your fridge in an airtight container for up to 3 days.
Feel free to use any of your favorite berries in place of the blackberries for the filling! These pies are lightly sweetened, if you prefer a sweeter pie add 2 extra teaspoons of granulated sugar to the filling.
I Hope you guys enjoyed reading this and try these out for yourselves! What are your favorite ways to use summer berries?