Blackberry Pie is a TOP FAVE dessert in our family. However, we just can't seem to wait for a big pie to cool before we slice into it. After all, we have already waited for it to bake; enough waiting! But we wondered, how can we cut our fresh out-of-the oven Blackberry Pie, without it falling apart?
And then it came me: Make individual homemade blackberry pies! Oh my goodness.
I LOVE THESE LITTLE PIES! They are so cute and are such fun to make. In fact, they're "easy as pie" to put together. All you do is simply put the berry filling in the little baking dish then top it with a single pie crust. (Gosh, a single pie crust? That must mean that these pies are low-calorie, too!) Well... I'm probably "stretching it" to say these are low calorie; however, these lovely little Blackberry Pies are gluten free and you can also make them dairy free, enjoy!
Individual Homemade Blackberry Pies
This gluten-free Blackberry Pie recipe is so good and easy-to-make, you'll find yourself making this for your family and friends often.
Makes eight individual Blackberry Pies
3 pounds (48 oz.) frozen blackberries or marionberries
1 1/2 cups organic granulated sugar (see note below)
1/2 cup arrowroot starch (See Resource Nirvana)
Butter or Dairy Free: Earth Balance Vegan Buttery Stick
- Note: If your berries are really sweet and have no tartness to them, you will want to cut the sugar down by 1/4 cup. I made these pies recently with boysenberries instead of blackberries and was shocked at the difference! You may also want to add 2 teaspoons of fresh lemon juice. Fresh lemon juice will bring out the flavor of the berries.
Make one recipe of my Gluten Free Pie Crust.
1. Preheat oven to 375 degrees Fahrenheit.
2. Grease each of your individual baking dishes; I used 4 inch by 2 inch high, round ceramic baking dishes. Place the baking dishes on a large baking sheet, lined with foil or parchment paper. (I wish I had lined my baking sheet, it would have made clean-up a breeze!)
3. In a large bowl whisk together thoroughly, the sugar and arrowroot starch. Add the berries and stir together until the berries are evenly coated.
4. With your hands grab the berries (leave the sugar mixture on the bottom of the bowl, you will add that later.) Divide the berries evenly between the baking dishes. Now, grab a spoon and evenly sprinkle the remaining sugar/arrowroot starch evenly over each little pie.
5. Dot each pie with butter; about 2 teaspoons of butter for each pie.
1. Prepare my gluten-free pie crust as directed except divide the pie dough into two parts. Divide each part into five equal pieces.
2. Roll each piece of dough into a ball with your hands. Place the ball of dough between sheets of waxed paper and smash it down a bit to flatten it, roll the dough to fit the top of a pie.
3. Remove the dough from the waxed paper and place on top of the berries; shape your pie crust the way you want.
- I like my pies to look "country style" but you might like to make yours look like they came from a fancy French pastry shoppe. Make your pies "your way."
- You will have extra pie dough, since we are only making eight pies. Chill the extra dough in the frig to use another time.
4. For a shiny glaze, whisk together: 1 egg white and 2 teaspoons water. Brush the egg white mixture on top of each pie crust with a pastry brush. Sprinkle each pie with cinnamon/sugar.
Cinnamon/Sugar: 1-2 tablespoons sugar and 1/4 teaspoon cinnamon
5. Bake at 375 degrees. Check your pies at 40 minutes. Bake until the pies start to bubble over and the pie crust is a lovely golden brown. ENJOY!
- Make Ahead Note: Sometimes I wrap the pies in plastic wrap, then foil and place them in the freezer until I want to bake them.
I hope these little pies bring you, your family and friends ~