Saturday, September 4, 2010

Mini Berry Pies Revisited

The weather is glorious. The windows have been open all day.
The house smells of fresh air and berry pies.
Does it get any better?!
I made a few changes to the recipe I posted.
Thought I'd share.

1. I used 6 oz blackberries, 6 oz blueberries and 6 oz raspberries.
2. I used this pie crust recipe instead.  I put the dough in the fridge for 1 hour before rolling it out.
3. I cooked the pies for about 15 minutes longer than recipe says.  This might be because of the dough I made and the thickness of the sheet pan I placed the pies on. 
4. I only had 6 tartlet pans (with removable bottoms), but had enough dough and berries to make 7 or maybe even 8 if I rolled the dough a little thinner.
5. Also, I didn't put the pies in the freezer after they were assembled.  Not enough time. 
The crust was nice and flaky regardless.

They are pretty and taste goooood.  


  1. These look not only beautiful but delicious! I have some berries that I need to use ~ thanks for the idea.