Mini Blackberry Pies

Shopping List

For the pastry:

  • 225g plain flour
  • 110g unsalted butter
  • 80g golden caster sugar
  • 1 medium free range egg

For the filling:

  • 400g blackberries
  • 1 tablespoon cornflour
  • 50g light brown sugar
  • 1 teaspoon cinnamon
  • 20g melted butter
Preparation Time:- 1 hour Cooking Time:- 25 minutes

Autumn is here! My favourite season! With Autumn comes pumpkin spiced lattes, jumpers and boots, cozy nights in with the heating on and wonderful seasonal fruit!

I’m lucky that opposite my house is a field filled with blackberry brambles , so the other night in the beautiful Autumnal sunshine, Tim and I went foraging for this delicious recipe.

These mini blackberry pies are comforting and delicious. I’ve made my own shortcrust pastry and have included the recipe, but you can very easily use ready made pastry instead, whichever you prefer! The recipe is easy to adapt to make one large blackberry pie too.


Crumb together the butter and flour by hand.


It should look something like this!


Then add in the caster sugar and your egg.


Mix together until you form a dough, then wrap the dough in cling film and leave to chill for 20 minutes.


Meanwhile, brush a deep muffin tin with melted butter.


Then, roll out your chilled pastry between spacers and cut out large circles.


Push these circles down into your greased muffin cups.


Once all done, pop back in the fridge while we make the top.


To make the lattice effect, roll out your pastry and cut strips using a pizza wheel or sharp knife.


Lay these on a tray and chill while we make the filling.


For the filling, place all the ingredients into your mixing bowl and mix on a low speed until combined.


It should look something like this.


Spoon your mixture into the chilled pastry cases.


Lay your strips of pastry on top to make a lattice pattern. Alternatively you can top with crumble or a plain disc of pastry.


Once topped, sprinkle with some light brown sugar and bake at 170°C for 25 minutes or until the pastry is golden and the filling bubbling.

Leave the pies to cool in the tin for 10 minutes. Release with a pallet knife and leave to cool on a cooling rack. These taste lovely when they are still warm so if they have cooled, pop them in the microwave for a minute.

Give it a try and let me know how you get on either on FacebookTwitter and Instagram.

Happy baking!

Britt xo

If you want to turn your baking hobby into a career, check out my book Cakes, Bakes & Business for everything you need to know about running a successful baking business, including pricing, marketing, insurance and much more!

Sign Up to my Newsletter

Subscribe here to my newsletter!

Designed by Clockwork Moggy