.blackberry pie for one.

My sister, Ronda, sent me an email the other day with a bunch of links. When I clicked on each of the links, I was taken to various sites that have been making mini pies! Well, that got me hankering for pie and decided to make some that night for dessert.

The instructions on one of the sites required 4oz Ball canning jars but I don't have any so I used my ramekins instead. Nothing like having your very own pie to put a smile on my face.

Before I get ahead of myself, I'll share the link. Not Martha

I made a butter pastry. 2 cups flour, 1 tsp salt, 1 tsp sugar mixed together in a bowl. Cut in 1 cup cold butter until the mix is crumbly. Spoon in some ice water until the dough pulls together. Divide into 8 balls. Roll each ball out and carefully line the inside of the ramekin, or ball jar.



Fill the pie up 3/4 of the way with the filling. Since I was in a hurry and didn't have fresh or frozen blackberries on hand, I used a jar of pie filling I had in my cupboard. Blackberry cobbler filling from Cracker Barrel. Mmmmm...

Roll out the other pieces of dough and top each of the ramekins. Trim the edges and then carefully tuck under and crimp. Make sure you put a vent hole in the dough before you put it on the pie because it's difficult to do. You can even use a mini cookie cutter if you want.

Brush the top with eggwash (in a bowl crack 1 egg and add 1 Tbsp water, whisk together) and then sprinkle generously with sugar. Bake at 350* until the tops are nice and golden.

Now if you want to take these out of the molds for serving, wait until they have cooled substantially otherwise the pie will collapse on itself like it did for me. I can be so impatient!

Serve with some vanilla ice cream and garnish with a sprig of mint for final presentation. This recipe will definitely impress your friends and family!