Small Version Of A Good Thing Recipe Mini Fried Blackberry Pies

FRIED BLACKBERRY PIES (AIR FRYER OPTION)

Steps:

• In a large bowl, mix together the flour, baking soda, and salt.
• Pour in the vegetable oil and the buttermilk into the same bowl.
• Stir until dough forms and knead with hands until it is all combined.
• Roll out dough until it is about 1/4 inch thick.
• Using a 4" biscuit cutter or rim of the cup, cut out circles.
• Repeat rolling out the dough until the dough is used up.
• In a small saucepan, pour the sugar, cornstarch, water, lemon juice, and spices.
• Set to medium heat and add in the blackberries.
• Stir frequently and allow it to come to a boil.
• Once it has boiled, stir frequently (break up the blackberries into pieces) and then remove from the heat and allow to cool. The filling will thicken.
• Once the filling has cooled, add 1 tbsp of filling to eat pie and fold pies in half.
• Use a fork to seal the edges.
• In a medium saucepan, add oil until it is about 1 inch deep.
• Heat on medium heat and allow it heat until starting to bubble.
• Add 1 or 2 pies at a time and fry on each side for about 1 1/2 minutes or until golden brown.
• Remove to a paper toweled lined plate.
• Repeat until all pies are done.
• Set the air fryer to 350°
• Spray the inside of the air fryer basket with nonstick spray.
• Add 3 or 4 pies to the basket and spray well with the nonstick spray.
• Cook on each side for about 5 minutes and remove to cool.
• Repeat the process until all pies are air fried.
• In a small bowl (big enough to dip the pies into) combine together the confectioner's sugar, milk, and vanilla extract.
• Once the pies have COMPLETELY cooled, dip both sides of the pies into the glaze.
• Use a fork to pick the pies up and lightly shake off the excess glaze.
• Place on parchment paper or a silicone mat and allow the glaze to harden.

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.

FRIED MINI FRUIT PIES

Steps:

• 1. Lay out pie crust. Use a wide mouth jar or glass to cut circles in pie crust.
• 2. Spoon a tbsp. pie filling on half the circle and fold crust over. Seal edges with a fork
• 3. Fry in hot oil until golden brown.
• 4. Drain on paper towels. Cool slightly and sprinkle with powdered sugar if desired.

BLACKBERRY POT PIES

Steps:

• Preheat the oven to 350 degrees F.
• Combine the blackberries and sugar in large saucepan and bring to a boil. Mix the cornstarch with 2 tablespoons water and add it to the pan. Simmer until thick, about 5 minutes. Stir in the vanilla. Remove from the heat and cool slightly.
• Fill the individual cast-iron pans with 3/4 cup filling each and set on a baking sheet lined with foil.
• Take out the Perfect Pie Crust dough and separate into 6 even balls. Roll out the first one until about 1/8 inch thick. Cut out a circle from the dough slightly larger than the pan. Place the circle on top of a filled pan and press the edges slightly. Repeat with all the dough and pans. With a pastry brush, lightly wash the top of the pies with the egg wash. With a sharp knife, make small slits in the top of each pie to allow hot air to escape.
• Bake until the crusts are golden brown, 20 to 25 minutes. (The berries will bubble over slightly; that's normal.) Allow to sit for at least 15 minutes before serving.
• Serve each individual pie with a scoop of vanilla ice cream.
• Mix the flour and salt in a bowl. Add the butter and vegetable shortening and work into the flour using a dough cutter until the mixture resembles tiny pebbles. Add the white vinegar, egg and 5 tablespoons cold water and stir until just combined. Place the dough in a plastic bag and chill until needed.