Blackberries are finally ripe here in the Pacific Northwest. I put my kids to work picking blackberries this weekend and we made individual blackberry pies. They remind me of those Hostess fruit pies (yum) but without the artificial flavors and hydrogenated oil. Give me good old fashioned natural ingredients any day!
Pre-made pie crusts (Pillsbury), 2 cups of blackberries, 1/2 cup of granulated sugar, 1 tablespoon instant tapioca, 1 teaspoon fresh lemon juice, 1 teaspoon lemon zest, 1/2 teaspoon cinnamon, 1/4 teaspoon vanilla extract. If you like the tops brown, side aside an egg.
You'll also need a round cookie cutter or lid to use to cut the dough out, a fork to make indentations and extra granulated sugar to sprinkle on top. Use Flour (to de-stickify the pie crusts) and a cookie sheet and parchment paper for baking the pies.
Preheat oven to 350 degrees
Clean and pat blackberries dry
Gently mix blackberries with sugar, Tapioca, lemon juice, lemon zest, cinnamon and vanilla extract. Let ingredients mingle for about 20 minutes.
Meanwhile, lightly flour a cutting board and gently unroll the pie crusts. Use round cookie cutter or large lid to cut out circles and place on parchment paper.
Spoon a small amount of blackberry mixture to one side of circle. Fold sides together and pinch closed.
Use fork to make indentations on side of pie, flip pie over and do the same on the back.
To make an egg wash (to get the top of your pies brown) mix an egg with a teaspoon of water.
Gently brush egg wash on pies and sprinkle sugar on top.
Bake at 350 degrees for 30 minutes.
Makes 6 pies
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