This easy and comforting Blackberry Pot Pie is a warm, fruity dessert with a golden, flaky crust and a bubbling, sweet-tart blackberry filling. Perfect for a quick homemade treat, it’s made with simple pantry ingredients and can be adapted with fresh or frozen berries. Serve it warm with a scoop of vanilla ice cream for the ultimate cozy indulgence!
Recipe Ingredients:
- Two 24-ounce bags frozen blackberries
- 1 1/2 cups sugar
- 1/4 cup cornstarch
- 2 tablespoons vanilla
- Perfect Pie Crust, recipe follows
- 1 egg, lightly beaten, for the egg wash
- Vanilla ice cream, for serving
Perfect Pie Crust:
- 3 cups all-purpose flour
- 1 teaspoon salt
- 3/4 cup (1 1/2 sticks) salted butter, cut into pieces
- 3/4 cup vegetable shortening or lard
- 1 tablespoon distilled white vinegar
- 1 egg, lightly beaten
How To Make Blackberry Pot Pies?
- Preheat the oven: Set your oven to 175°C / 350°F and line a baking tray with foil to catch any drips.
- Prepare the blackberry filling: In a large saucepan, combine blackberries and sugar, then bring to a boil over medium heat. Mix cornstarch with 2 tbsp water, then stir into the blackberries. Simmer for 5 minutes until thickened, then remove from heat and stir in vanilla extract. Let cool slightly.
- Make the pie crust: In a large bowl, mix flour and salt. Add butter and shortening, then cut in using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in vinegar, egg, and cold water, mixing until the dough just comes together. Wrap in plastic and chill for at least 30 minutes.
- Assemble the pies: Divide the blackberry filling into 6 individual cast-iron pans or ramekins, about ¾ cup per dish. Roll out the dough on a lightly floured surface and cut 6 circles, slightly larger than the pans. Place a dough circle over each pan and gently press the edges to seal.
- Brush and vent the crust: Lightly brush the tops with egg wash and cut small slits with a sharp knife to allow steam to escape.
- Bake the pies: Place the pies on the prepared baking tray and bake for 20-25 minutes, or until the crusts are golden brown and the filling is bubbling.
- Cool and serve: Let the pies rest for at least 15 minutes before serving. Enjoy warm with a scoop of vanilla ice cream
Recipe Tips:
- Chill the Dough for a Flaky Crust : Cold butter and shortening are key to a light, flaky crust. Chill the dough for at least 30 minutes before rolling it out to prevent it from becoming too soft.
- Prevent a Soggy Bottom : If you prefer a firmer crust, blind bake the bottom crust for 5-7 minutes before adding the filling. This helps create a barrier and keeps the crust crisp.
- Use Cornstarch for a Thick Filling – The filling should be thick but not runny. If it seems too thin after cooking, let it simmer for another 1-2 minutes until it reaches a jam-like consistency.
- Let the Pies Cool Before Serving : The filling will be extremely hot straight from the oven. Let the pies sit for at least 15 minutes to allow the filling to thicken and prevent burns.
- Make Ahead for Convenience : You can prepare the pie dough up to 3 days ahead and store it in the fridge. The filling can also be made a day in advance and kept in an airtight container.
How To Store & Reheat Leftovers?
- Refrigerate: Let the Blackberry Pot Pies cool to room temperature before covering them with plastic wrap or placing them in an airtight container. Store in the fridge for up to 3 days.
- Freeze: Wrap the pies tightly in plastic wrap and then in foil or place them in a freezer-safe container. Freeze for up to 2 months.
- Reheat: Place the pie on a microwave-safe plate and heat for 30-45 seconds on medium power. Be careful, as the filling can become very hot.
Nutrition Facts
- Calories: 370
- Total Fat: 14g
- Saturated Fat: 3g
- Cholesterol: 0mg
- Sodium: 150mg
- Total Carbohydrate: 41g
- Dietary Fiber: 3g
- Sugars: 21g
- Protein: 3g
Check out More Recipes:
Blackberry Pot Pies
Description
This easy and comforting Blackberry Pot Pie is a warm, fruity dessert with a golden, flaky crust and a bubbling, sweet-tart blackberry filling. Perfect for a quick homemade treat, it’s made with simple pantry ingredients and can be adapted with fresh or frozen berries. Serve it warm with a scoop of vanilla ice cream for the ultimate cozy indulgence!
Ingredients
Perfect Pie Crust:
Instructions
- Preheat the oven: Set your oven to 175°C / 350°F and line a baking tray with foil to catch any drips.
- Prepare the blackberry filling: In a large saucepan, combine blackberries and sugar, then bring to a boil over medium heat. Mix cornstarch with 2 tbsp water, then stir into the blackberries. Simmer for 5 minutes until thickened, then remove from heat and stir in vanilla extract. Let cool slightly.
- Make the pie crust: In a large bowl, mix flour and salt. Add butter and shortening, then cut in using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in vinegar, egg, and cold water, mixing until the dough just comes together. Wrap in plastic and chill for at least 30 minutes.
- Assemble the pies: Divide the blackberry filling into 6 individual cast-iron pans or ramekins, about ¾ cup per dish. Roll out the dough on a lightly floured surface and cut 6 circles, slightly larger than the pans. Place a dough circle over each pan and gently press the edges to seal.
- Brush and vent the crust: Lightly brush the tops with egg wash and cut small slits with a sharp knife to allow steam to escape.
- Bake the pies: Place the pies on the prepared baking tray and bake for 20-25 minutes, or until the crusts are golden brown and the filling is bubbling.
- Cool and serve: Let the pies rest for at least 15 minutes before serving. Enjoy warm with a scoop of vanilla ice cream!
Notes
- Chill the Dough for a Flaky Crust : Cold butter and shortening are key to a light, flaky crust. Chill the dough for at least 30 minutes before rolling it out to prevent it from becoming too soft.
- Prevent a Soggy Bottom : If you prefer a firmer crust, blind bake the bottom crust for 5-7 minutes before adding the filling. This helps create a barrier and keeps the crust crisp.
- Use Cornstarch for a Thick Filling – The filling should be thick but not runny. If it seems too thin after cooking, let it simmer for another 1-2 minutes until it reaches a jam-like consistency.
- Let the Pies Cool Before Serving : The filling will be extremely hot straight from the oven. Let the pies sit for at least 15 minutes to allow the filling to thicken and prevent burns.
- Make Ahead for Convenience : You can prepare the pie dough up to 3 days ahead and store it in the fridge. The filling can also be made a day in advance and kept in an airtight container.
Blackberry Pot Pies