Mini Blackberry Pies ... in a jar!

Often people associate pies with fall.  The bountiful harvest transformed into a delicious dessert.  Pies really are an around-the-year-favorite at our house.  Fresh baked pies go with ANYTHING at ANYTIME in our book!

Our children, however, have not quite figured out how extremely delicious pie is.  Not really a problem, except when my husband and I end up having to eat a whole pie alone.  Again, not really a problem - but not really good for us either.  :0)

 Enter, mini pies!  Yep, they are pretty much the perfect portion.  *sigh*

Ok, so here are the needed ingredients to make individual mini-pies.  Start out by mixing together your favorite pie crust. You can find my favorite recipe here.  You only need one crust for this recipe.  If you have crust left over, just stick into the freezer or fridge.

Divide the dough into four equal parts plus one smaller circle.  The small circle is to make four little cut-outs for the top of the pie.  The little circle should be about the size of a cookie.  Take the four equal circles and roll them out till they are approximately 1/8"thick.

Now, press your pie crust into your little jelly canning jar.  Here is the recipe for the filling:

Mini-Blackberry-Pie Filling:

3 cups of blackberries

1/2 cup flour

1/2 tsp cinnamon

 3/4 cup sugar 

Mix well; pour into jars.  

With the little ball of leftover crust, cut out four little shapes for the top of the pies.  I had these cute tiny Gooseberry Patch fall cookie cutters that I used.

After layering in the pie filling, top with the cutouts.

Bake at 350 degrees until it begins to bubble, about 40-45 min.  Allow the pies to sit for a few minutes to cool and then ENJOY!

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Pineapple Pie!!

I love me some Pineapple Pie!!  It is my absolute favorite.  I think it must be the yummy taste of the sweet and tangy together.

Here's my favorite recipe for pineapple pie.

(If you need a crust recipe, check out this post)

Pineapple Pie

INGREDIENTS:

3/4 to 1 cup sugar

1 tsp cinnamon
6-7 cups pineapple, cubed
1 1/3 Tbsp butter

3 Tbsp flour

DIRECTIONS:

Mix sugar, cinnamon, and 3 Tbsp flour through the pineapple. Let sit in covered container over night.  When you take the pineapple out of the fridge, dump out about half of the liquid it has accumulated and add about 1/4 cup of flour to the pineapple mixture.  

 If you don't have the time to let it sit, cook on stove top, or microwave until the pineapple just begins to soften.  Pour the mixture into the pastry and dot with butter.  Roll on the top crust.  ( I always like to sprinkle a little sugar on the top, it makes the crust sparkle a little.  :0)   

Bake at 425 degrees for 50-60 min.

(Cover the edges with foil for the first 35-40 minutes)

Serve warm with ice cream or whipped topping!

Brownie Pie

Eleven years ago, my husband and I were celebrating our first Anniversary.  We were told about this cute little restaurant in Carpintereia, CA, where we lived at the time, that would be just perfect for our Anniversary supper.  Indeed it was.  We loved Clementines, and went back there a couple of times after that to celebrate special occasions.  My favorite thing about the restaurant was their decadent Brownie Pie and homemade whipped cream!

Years later I thought back to that little restaurant and decided that I was going to try my hand at brownie pie.  After some research, I found a recipe I liked, and gave it a whirl.  I have made it many times since then, and many people have asked for the recipe.  So, here it is, Brownie Pie.

The crust is the same as I used on this post: My Favorite Pie Crust.  I found that it was easier to get the crust in the pan, if I first rolled it up.  You know, like how you buy pie crusts?  Then I could easily unroll it  in the pie plate.

Why didn't I think of this earlier?  It's so much easier than trying to get the crust in my hands and quickly transfer it to the pan!

Then I poked about 5 fork holes in the crust.  I am going to cook the crust alone first so that it doesn't end up getting soggy.

Here are my pie crust beans.  I place these in the crust on top of the paper, so that the crust won't get big air bubbles in it.

By the way, the wax paper is a very important step.  You don't want to cook the beans into the crust.  And they are difficult to pick out of the crust if you forget to place the wax paper down first.  :0)  Believe me, I know.

I cooked the crust at 350 degrees for about 10 min.  Here it is as it came out of the stove.

Then simply take the wax paper and beans, and place the beans back in the jar, ready for the next time you need them.  As the crust is cooking, mix up your favorite brownie recipe.  I use the one from my Betty Crocker cookbook.

After you take out the crust, pour in the brownie mix.  Then cook for 35-40 min. at 350 degrees.
Let the pie cool a few minutes, serve it warm with Ice cream or whipped topping.

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Pint Sized Baker

My Favorite Pie Crust

I love pie!  I would pick a piece of pie over cake any day.  Making the perfect pie crust was always difficult for me.  It seemed like it was always too crumbly.  Then I came across this recipe while watching Martha Stewart several years ago.  This crust has been a no-fail crust for me.  I make it in batches and freeze it in little flat round circles, all ready to roll out for the next great pie.

Ingredients

• For The Crust

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup cold (2 sticks) unsalted butter, cut into small pieces
  • 1/4 cup ice water

  
  

  To make the crust: In a food processor, combine the flour, salt, and cold butter. Pulse until the mixture is the consistency of sand. Add the water while pulsing until the mixture comes together; being sure not to overwork it. (To mix the dough by hand, combine the flour, salt, and butter in a large bowl. Add the cold water and work by hand until the mixture comes together.) Remove the dough from the food processor or bowl on a lightly floured work surface. Shape it into disk about 1/2 inch thick. Wrap in plastic and refrigerate for at least 1 hour before rolling out.

  
  

  Preheat the oven to 350 degrees. Butter and flour a 10-inch pie tin; set aside. On a lightly floured surface, roll out the dough. Place in pie tin, trim, and crimp the edges. Use a fork to poke holes around the sides and bottom of the crust. Chill until firm, about 20 minutes. Cover with a piece of parchment paper and fill it with dried beans. Bake until the crimped edges are firm, about 10 minutes. Remove the parchment paper and beans, and bake until the bottom is firm, about 10 minutes.

  
  

  Place on a parchment paper-lined baking sheet, and bake until the filling starts to bubble, 1 to 1 1/4 hours. Remove, and cool on a wire rack.

  
  

  This recipe came from a Blueberry Crumble Pie.  The crumble part is excellent as well.  

  
  

  

  
  

  Here is a peach pie I made with this crust recipe.  I love adding little decorative touches to my pies.  These leaves are made with a little cookie cutter.

  
  

  

  
  

  Umm, Umm Good!
  
  
  Check out:
  
  

  

  Mini Blackberry Pies ... in a jar!

  
  

Free Gooseberry Patch Savory Pie Recipes E-book

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