Small Version Of A Good Thing Recipe Mini Fried Blackberry Pies Food

MINI BLACKBERRY PIES

Steps:

• Preheat oven to 425 degrees F. Gently toss blackberries with sugar, cornstarch, and salt in a large bowl.
• On a floured surface, roll 1 disk of Pate Brisee to 1/8-inch thickness. Using a 5 1/2-inch biscuit cutter, cut out 6 rounds. Drape each round over a 4-inch fluted tart pan with a removable bottom, and press dough into bottom and up sides of pan. Edges will be flush with rims. Roll remaining disk of dough to 1/8-inch thickness. Cut out 6 more 5 1/2-inch rounds.
• Fill each tart pan with 3/4 cup blackberry mixture, mounding berries in the center. Dot berries with butter. Center 1 of the remaining dough rounds on top of 1 tart pan. Gently press top and bottom edges of dough together to seal, and then pinch sealed edges. Repeat with remaining rounds. Transfer pies to a rimmed baking sheet, and freeze or refrigerate until firm, 15 to 20 minutes.
• Lightly whisk yolk and heavy cream in a small bowl. Brush the top of each pie with egg wash, and sprinkle with sugar. Cut 4 vent holes in the top of each with a paring knife.
• Bake for 30 minutes. Rotate baking sheet, and reduce heat to 375 degrees. Bake until berries are bubbling and crust is deep golden brown, about 30 minutes. Let pies cool in pans on a wire rack for 30 minutes. Unmold, and let pies cool completely on wire rack. Serve with whipped cream. Looking for more dessert ideas? Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.

MINI BLACKBERRY PIES

Steps:

• Preheat oven to 425 degrees. Gently toss blackberries with sugar, cornstarch, and salt in a large bowl.
• On a floured surface, roll 1 disk of pate brisee to 1/8-inch thickness. Using a 5 1/2-inch biscuit cutter, cut out 6 rounds. Drape each round over a 4-inch fluted tart pan with a removable bottom, and press dough into bottom and up sides of pan. Edges will be flush with rims. Roll remaining disk of dough to 1/8-inch thickness. Cut out 6 more 5 1/2-inch rounds.
• Fill each tart pan with 3/4 cup blackberry mixture, mounding berries in the center. Dot berries with butter. Center 1 of the remaining dough rounds on top of 1 tart pan. Gently press top and bottom edges of dough together to seal, and then pinch sealed edges. Repeat with remaining rounds. Transfer pies to a rimmed baking sheet, and freeze or refrigerate until firm, 15 to 20 minutes.
• Lightly whisk yolk and heavy cream in a small bowl. Brush the top of each pie with egg wash, and sprinkle with sugar. Cut 4 vent holes in the top of each with a paring knife.
• Bake for 30 minutes. Rotate baking sheet, and reduce heat to 375 degrees. Bake until berries are bubbling and crust is deep golden brown, about 30 minutes. Let pies cool in pans on a wire rack for 30 minutes. Unmold, and let pies cool completely on wire rack. Serve with whipped cream.

SMALL VERSION OF A GOOD THING (RECIPE: MINI FRIED BLACKBERRY PIES)

Steps:

• For filling:
• Add blackberries, 1 tablespoon water, sugar, lemon juice and lemon zest to a small saucepan. Bring to a medium boil. Cook for 5 minutes. Mash the berries. Mix cornstarch with remaining two tablespoons of water. Slowly add half the cornstarch mixture to the berries, stir constantly and return to a boil. If the berry mixture doesn't thicken after it's brought to a boil, add remaining cornstarch mixture stirring constantly until the mixture boils. Remove from heat and let cool. The filling may be made ahead and kept in the refrigerator.
• For crust:
• Place pie crusts on a floured surface. Cut with a 3 inch biscuit cutter. Place a teaspoon of filling in the center of each circle. Fold over and crimp edges. Flip the little pie over and crimp the other side. This keeps the pie from coming apart while it's frying. As you crimp, you'll lose some of your filling. I haven't found a way around that. Just eat all the filling that comes out of the crust.
• Drop the little pies in a pot with at least two inches of hot oil. Only fry a few at once. If the pot gets too crowded, bad things might happen like your pies sticking to the pot. This size pie only needs to cook for about 30 seconds per side. So, don't leave your station. As soon as they are brown on one side, flip them and brown the other side. Remove from the hot oil and drain.
• For icing:
• Mix until sugar dissolves. Drizzle over cooled pies.

FRIED BLACKBERRY PIES

Steps:

• For dough:
• Whisk flour, sugar, and salt in medium bowl. Add shortening. Using fingertips, blend until coarse meal forms. Add 6 tablespoons ice water, 1 tablespoon at a time, tossing with fork until moist clumps form and adding more water by tablespoonfuls if dry. Gather into ball; form into disk. Wrap in plastic; chill 2 hours.
• Roll out dough on lightly floured surface to 14-inch round. Using 6- to 7-inch round plate as guide, cut out 2 rounds. Gather remaining dough into ball. Roll out dough and cut out more rounds, gathering scraps and rerolling as needed for total of 6 rounds. Transfer rounds to rimmed baking sheet, layering between sheets of waxed paper. Cover and chill 1 hour. DO AHEAD: Can be made 1 day ahead. Keep chilled.
• For filling:
• Mix berries, sugar, vanilla, cinnamon, and salt in large bowl. Let stand 5 minutes; stir again.
• Place 1 dough round on lightly floured surface. Brush with egg glaze. Spoon 1/2 cup berry mixture into center; fold sides of crust over filling, pinching tightly to seal. Repeat with remaining dough rounds and filling.
• Add enough oil to heavy large saucepan to reach depth of 2 1/2 inches. Attach deep-fry thermometer. Heat oil to 330°F to 340°F. Cook pies, 2 at a time, until deep golden brown, 7 to 8 minutes. Drain on paper towels. Dust with powdered sugar. Serve warm with ice cream.Adapted from Lamberts Downtown Barbecue

MINI FRIED APPLE PIES

Steps:

• Combine flour, crisco and milk and mix well.
• (I like to do this is a food processor).
• Roll into balls the size of a walnut.
• Flatten each with a rolling pin.
• Peel and dice apples.
• Cook apples, butter, spices and brown sugar together until tender.
• Cool slightly.
• Place one tablespoon of apple mixture in the center of each flattened ball of dough.
• Fold over and press edges with a fork.
• Fry in oil that has been preheated to 350° until golden brown on each side.
• Before serving, sprinkle with powdered sugar.

MINI BERRY PIES

Steps:

• Crust:.
• In a food processor (or by hand) mix salt and flour.
• Cut butter into about 1/2 tbs chunks and pulse until the mixture is crumbly and butter is well distributed.
• Add water and pulse until the dough starts to look like dough.
• On your cutting board, lay out one large piece of saran wrap.
• Place dough in center.
• Put another large piece of saran over the dough, flatten slightly, then roll dough out until thin and even.
• Peel back top of saran. Using a 4 inch diameter or so cup, cut circles of dough.
• In a non-stick or prepared muffin tin, lay the dough into the cup and let it gently fall inches Press gently until dough fills tin. Leave some over the lip so you can crimp it to the top.
• Complete with all of the rest of the tins. Cover remaining dough and set aside. Put tins into fridge.
• Filling:.
• Combine sugar, flour, cornstarch, and salt.
• If you're doing two different types of pie (or more), split dry mixture in half.
• With half berries, toss half the dry and then spoon into muffin tins (that you took out of the fridge).
• With other half of berries, do the same and spoon into other muffin tins.
• Get rest of dough and roll out. Cut into strips if you want to be fancy and do lattice tops, or just do circles, or cut circles and then get ultra fancy and cut hearts or stars into the center.
• Place over the top of the filling and crimp to the pie.
• Bake in 400 degree oven for 30-35 minutes.