Blackberry Queen Of Pudding Pots Recipes

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BLACKBERRY POT PIES



Blackberry Pot Pies image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h25m

Yield 6 servings

Number Of Ingredients 13

Two 24-ounce bags frozen blackberries
1 1/2 cups sugar
1/4 cup cornstarch
2 tablespoons vanilla
Perfect Pie Crust, recipe follows
1 egg, lightly beaten, for the egg wash
Vanilla ice cream, for serving
3 cups all-purpose flour
1 teaspoon salt
3/4 cup (1 1/2 sticks) salted butter, cut into pieces
3/4 cup vegetable shortening or lard
1 tablespoon distilled white vinegar
1 egg, lightly beaten

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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