Fresh Blackberry Mini Pies, the perfect mini pies filled with a fresh blackberry filling and then baked to perfection. Looking for a fresh fruit dessert recipe? This is it!
Last weekend was one of Italy’s biggest holidays, Ferragosto. This holiday has very antique origins. It was created by the Emperor Augustus in 18 a.C. in Rome, to celebrate the end of farm work and to honour the god of fertility and hearth, Conso.
Originally the Romans would start their celebrations on the 1st of August, but in reality they stopped working for almost the entire month of August.
Around the VII century, The Catholic church changed the holiday’s meaning and celebration to the Virgin Mary’s Assumption to Heaven. And the day was changed from the 1st to the 15th of August.
Even to this day most Italians close up shop and go on vacation for a big part of the month of August.
For the holiday we spent the day at our friends’ house in the country. Surrounded by vineyards and a lovely blackberry vines, which I noticed still had quite a few berries.
I could not let those berries go unobserved! Non-chalantly, I asked “please pretty please have them”? I really needed to make some Blackberry Mini Pies. I figured I could blackmail her by promising a Blackberry Tart or two!
Unfortunately they were not enough for what I had in mind, but the Italian reminded me that yes we have vines behind our vineyard too! Believe me, ours were not nearly as neat as my friends’ vines.
Our vines attack your every move. Blackberry vines my friends are deadly!
Back in my Canadian life, I was always nominated the Pie and Tart baker for our family holiday get togethers. Since my arrival in Italy I haven’t given much attention to Pies.
When I saw those beautiful blackberries I decided I really needed to make some Blackberry Mini Pies.
Fresh Blackberry Mini Pies
I also knew that the perfect pastry would be my trusted Crostata Italian pastry. These Blackberry Mini Pies are loaded with blackberries and are absolutely delicious all on their own. Enjoy!
Fresh Blackberry Mini Pies
Ingredients
FOR THE PASTRY
- 1 3/4 cups all purpose flour (225 grams)
- 1/2 cup sugar (100 grams)
- 1 teaspoon baking powder
- 1 large egg (room temperature)
- 1 large egg yolk (room temperature)
- 1/2 cup butter (room temperature- cut into cubes) (105 grams)
FOR THE FILLING
- 3 cups fresh raspberries (or black berries) (370 grams)
- 6 tablespoons sugar (75 grams)
- 6 tablespoons flour (49 grams)
- juice from 1/2 lemon
- 2 tablespoons butter (soft)
Instructions
FOR THE PASTRY
- Lightly oil & flour or spray 6 4 inch tart pans.
- In a large bowl, gently whisk together the flour, sugar and baking powder, make a well in the middle and add the slightly beaten egg and yolk and butter and combine with a fork. At this point turn mixture onto a slightly floured surface and work the mixture to form a soft dough. Wrap in plastic and refrigerate for 30 minutes.
- Remove from fridge and knead the dough a couple of times to soften it up again on a lightly floured surface. Roll out to 1/8" thickness. Place cut out dough into the prepared tart pans and prick the dough with a fork.
- Pre-heat oven to 375° (190° celsius).
FOR THE FILLING
- In a medium/large bowl mix together the berries, sugar, flour and lemon juice, squish gently with a fork while mixing (but do not squish berries completely). Divide the mixture between the tart pans, filling to the top. Dot with a little butter (2 small dots per tart), top with leftover dough (strips or cut outs), do not completely cover because steam must be able to escape while baking. Sprinkle with sugar and bake for approximately 20-25 minutes. Enjoy!
Nutrition
Brenda Goehrs says
Fabulous! I used lime zest instead of lemon juice (because that’s what I had available), but still turned out great! We did a mix of raspberries and blackberries as that’s what we picked today.
Rosemary says
Hi Brenda, thanks so much so glad you enjoyed it. Have a great week.
Lanie says
Delicious!! Went berry picking and used fresh olallieberries, strawberries, and peaches instead of blackberries. Made some with 2 inch tart pans and they took about 12-15 min, all turned out flaky and delicious and just the right amount of sweetness in the fillings. Thanks for the great recipe!
Rosemary says
Hi Lanie, thanks so much, that’s a great combination. So glad you enjoyed it. Have a great week.
Karen says
Can you use frozen blabkberry’s? And does it change the receipt?
Rosemary says
Hi Karen, sure no problem, just don’t thaw completely before baking, the pie may also need 5-10 minutes extra to bake. Hope that helps.
Sarah says
I couldn’t find on the recipe how many mini pies this yields– how many can I expect from this recipe? Thanks!
Rosemary says
Hi Sarah, sorry you missed it, but if you look in the recipe directions (under pre-heat oven) I wrote that I got 5 4 inch tarts and 3 mini muffin tarts, but I think if you did all mini muffin tarts you could probably get about 12 or even 6 – 8 medium muffin tarts. Hope that helps.
Paula says
Can I add a little bit of bourbon to the recipe?
Rosemary says
Hi Paula sounds good let me know how it goes. Have a wonderful Christmas.
Kristen Chidsey says
Rosemary–stunning pie and I love learning more about history. In fact, I read this to my kids just now for a mini history lesson 🙂
Rosemary says
Thanks Kristen, I hope your kids liked the history lesson 🙂
Sydni says
Can the dough stay in the fridge for longer than 30 minutes?
Rosemary says
Hi Sydni, sure just make sure you let it soften up a bit before rolling.
Pie Rivera says
How I wish I could bake this now! Haven’t been baking for sometime but I will be saving this. Your food shots are gorgeous, as always 🙂
Rosemary says
Hi Pie, thanks a lot, hop you enjoy it.
Marisa Franca @ All Our Way says
Your tarts are adorable and they look delicious. I like the idea of tarts like muffins you can grab a dessert and make a quick getaway. Thank you for sharing!!