This post may contain references to products from one or more of our advertisers. Oh Sweet Basil may receive compensation when you click on links to such products.
These mini blackberry pies are a cinch to make but the blackberry filling is absolutely to die for good. And with everything being an individual serving it’s cute too!
You don’t have to worry about it tasting too cinnamon-y as it really just provides a little more comfort to the filling and not necessarily a spiciness. And you don’t need anything special to make mini pies, just a regular ol’ muffin tin is all it takes.
The filling also has a little apple in it which breaks up the sweetness and helps to thicken without needing cornstarch in the filling. I love that because sometimes a fruit filling either doesn’t set up or ends up tasting like the cornstarch you added.
Are Blackberries Wild?
Blackberries and raspberries do grow wild.
They are perfectly safe to eat as long as they are picked in areas where herbicides have not been sprayed.
Wild blackberries taste pretty much the same as domesticated berries, but may have a lot more thorns on the plants.
Are Blackberries Nutritional?
Blackberries are an excellent source of fiber, vitamin C, and contain a day’s worth of manganese.
Manganese aids in the formation of connective tissue, bones, blood-clotting factors, calcium absorption, and blood sugar regulation.
Can You Freeze Blackberry Pie Before Baking?
You can freeze a blackberry pie before baking it.
Wrap it in a double layer of foil and place it in the freezer.
Bake the pie without thawing it first.
Frozen berry pies will taste just like fresh-made blackberry pies.
Mini Blackberry Pies
Mini Blackberry Pies
Ingredients
Muffin Tin
- 1 Pie Crust or t[his recipe], Prepared
- 2 Cups Blackberries, Frozen
- 1/2 Cup Apple, Granny Smith, grated (I just threw the peeled, cored apple in the food processor)
- 1/3 Cup Sugar
- 1/8 teaspoon Sea Salt
- 1/2 teaspoon Cinnamon
- 2 Tablespoons Flour
Crumble Mixture
- 1/4 Cup White Sugar
- 1/4 Cup Light Brown Sugar
- 1 teaspoon Ground Cinnamon
- 1 Pinch Salt
- 4 Tablespoons Butter, Unsalted, cut into cubes
- 3/4 Cup Cake Flour, plus 2 Tablespoons, I use King Arthur as it is the lightest and best quality I have found
Instructions
- Roll the pie crust out on a floured surface, about 1/4" thick. I used parchment paper to measure one of the muffin tin holes, but you could always just cut circles bigger than the hole. Cut out circles, and drop them into the tins, pressing the sides around the hole, just as you would a regular pie.1 Pie Crust or t[his recipe]
- Dock (use a fork to stab holes around the sides and bottom of the crust) the crust and set aside.
- Heat the oven to 400 degrees.
- Meanwhile, in a medium sauce pan add the blackberries, grated apple, salt, sugar, cinnamon and flour.2 Cups Blackberries, 1/2 Cup Apple, 1/3 Cup Sugar, 1/8 teaspoon Sea Salt, 1/2 teaspoon Cinnamon, 2 Tablespoons Flour
- Cook over medium heat for 4-8 minutes or until thick and bubbly.
- Remove from the heat and allow to cool for a moment.
- While the mixture is cooling, prepare the crumble mixture.
- In a small bowl, add the sugars, cinnamon, salt, butter and flour.1/4 Cup White Sugar, 1/4 Cup Light Brown Sugar, 1 teaspoon Ground Cinnamon, 1 Pinch Salt, 4 Tablespoons Butter, 3/4 Cup Cake Flour
- Use a pastry cutter to cut the butter into the flour/sugar mixture.
- Spoon the blackberry mixture into each of the pies.
- Top with a little handful of crumble mixture and bake for 20-25 minutes or until lightly golden in color.
- Allow to cool for 5-10 minutes, and carefully remove from the pan.
- Enjoy!!
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I just wanted to thank you for this recipe. I did make a couple of changes due to necessity. I used fresh blackberries instead of Frozen ones oh, and I had to add a little bit of water to that, probably about half to 3/4 a cup. I also added a little extra cinnamon. I basically added to taste. I found that adding about a teaspoon to one and a half teaspoons of cornstarch to some of that water actually thickened the juice a bit more. Also, just to try it out, instead of doing the crumb topping I did a lattice on each of the little pies with my pie crust. I really just wanted to try it out. It ended up quite good. I am so glad you put this recipe up. It is an excellent recipe. The only thing is knowing that if you are not using Frozen blackberries or extremely juicy ones it is a good idea to add some water to it and be there to stir it frequently to avoid the blackberries sticking to the bottom of the pot.
Thank you so much for all the great tips Charley! I’m so glad you enjoyed the recipe!
Hi!! I am in desperate need of some guidance as I am supposed to be making over 150 of these for my sisters wedding coming up. I just did a trial run and my pie mixture seems to be sinking in when I took them out of the oven? Not sure what could have caused this but some of them are almost hollow! Also the crumb has somewhat dissolved into the pies. What am I doing wrong? Please help however you can! I am hoping for these to be perfect.
Hi Kaeli! That is so so strange! I’m going to have to think about this one. I’m not sure what would be causing them to do what you described. Are you sure all the ingredients were measured correctly? I want them to be perfect for your sister’s wedding too!
Just thinking some more on this, was the mixture cooled before putting it in the dough and topping with the crumb? It should be thick and the crumb should just sit on top.
Thank you for your reply and trying to help!! You don’t know how much it means!
I did measure everything out properly. I think I could have waited a few minutes longer for the mixture to be more cooled down. Should it be room temperature when I add it to the crusts? How much should I fill them? (I don’t want to fill too high that they bubble over)
I have also been thinking about it and have done another trial run- I think my pie crust may be a little too thin? Not sure why that would have caused them to sink in? But I had made a few pies with a thicker crust and the mixture stayed on top and didn’t sink. (I also used pre-made pillsbury pie crust- so I’m thinking of just making my own and seeing if that helps at all?)
Hey Kaeli! The mixture does not have to be room temperature but it should be pretty thick almost like jam (but not quite that thick). Having a thicker crust will definitely help. It should be about 1/4 inch thick which is pretty thick for pie crust. Be sure to poke the crust all over the bottom and sides before filling them too. The crusts should be about 2/3 of the way full so it doesn’t boil over and so there is room for the crumble to sit on top. Hope this helps!!
I’m about to try this recipe but am wondering if I can sub apples for applesauce? If so, how much? Thank you 🙂
Man, that’s hard but I wouldn’t, it has more liquid and wouldn’t work quite the same in my opinion.
Do you think these could be put in the freezer?
Absolutely! Just wrap it in saran wrap first. 🙂
Do you need to grease the muffin tins or use papers or anything for the mini pies to come out easily?
The first time I made this recipe, it was delicious and perfect. The second time, it came out sour. What should I do to make sure that it isn’t too sour?
Oh interesting. Were your berries under ripe or did you change the kind of apple? Sometimes apples and berries are just more tart so taste your filling and add more sugar as needed.
Sometimes I just get tired of eating blackberries with yogurt and/or making blackberry muffins. I’ll try these mini pies – I think they sound good!!
the megamix sounds like it would be very helpful while making these pies….I’m going to try these without the megamix, so wish me luck!
Oh my god. These pies are amazing!! I just made my second batch at the urging of my roommates who wolfed through them very quickly 🙂
I gotta say though, I ended up with like 4X more crumble than I actually needed, and I probably would have used a higher butter-to-dry-ingredients ratio. I also used all-purpose flour and it turned out just fine!
Thanks for this spectacular recipe. I will definitely store this one for many many future uses.
adorable pies!!