I cut them out with a 3-inch biscuit cutter. There was about 1/4 cup of the filling left over which will make a great topping for a bowl of hot oatmeal. I used ready-to-bake rolled pie crust and was able to get 12 mini pies from each pie crust. Frozen blackberries may be substituted for fresh. The amount of sugar used in the filling depends on your sweet-o-meter and the sweetness of the blackberries. My blackberries are rather tart.
Add blackberries, 1 tablespoon water, sugar, lemon juice and lemon zest to a small saucepan. Bring to a medium boil. Cook for 5 minutes. Mash the berries. Mix cornstarch with remaining two tablespoons of water. Slowly add half the cornstarch mixture to the berries, stir constantly and return to a boil. If the berry mixture doesn’t thicken after it’s brought to a boil, add remaining cornstarch mixture stirring constantly until the mixture boils. Remove from heat and let cool. The filling may be made ahead and kept in the refrigerator.
For crust-
3 ready-to-bake rolled pie crusts.
Place pie crusts on a floured surface. Cut with a 3 inch biscuit cutter. Place a teaspoon of filling in the center of each circle. Fold over and crimp edges. Flip the little pie over and crimp the other side. This keeps the pie from coming apart while it’s frying. As you crimp, you’ll lose some of your filling. I haven’t found a way around that. Just eat all the filling that comes out of the crust. Drop the little pies in a pot with at least two inches of hot oil. Only fry a few at once. If the pot gets too crowded, bad things might happen like your pies sticking to the pot. This size pie only needs to cook for about 30 seconds per side. So, don’t leave your station. As soon as they are brown on one side, flip them and brown the other side. Remove from the hot oil and drain.
For icing-
2 cups powdered sugar
3 tablespoon milk
1/2 teaspoon vanilla extract
Mix until sugar dissolves. Drizzle over cooled pies.
Originally Submitted
10/8/2012
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