Description
Heavenly Blackberry Vanilla Pies that wow every bite.
Ingredients
Scale
- 2 cups frozen blackberries
- 1 tablespoon cornflour (cornstarch)
- ¼ cup caster (superfine) sugar
- 1 teaspoon vanilla extract
- 4 sheets frozen shortcrust pastry (thawed)
- 1 egg (lightly beaten egg wash)
- 2 tablespoons coffee sugar
- vanilla ice cream (to serve)
Instructions
- Preheat your oven to 200°C (400°F).
- Mix together the blackberries, cornflour, caster sugar, and vanilla in a small bowl.
- Cut out 6 x 11cm rounds from the thawed pastry, then line the bases of a greased ⅔-cup (125ml) muffin tin.
- Divide the blackberry filling evenly between the pastry cases.
- Cut 6 x 7.5cm rounds from the remaining pastry for the pie lids.
- Brush edges of larger pastry rounds with beaten egg, then place the lids on top.
- Press the edges together gently to seal.
- Brush the tops with egg and sprinkle with coffee sugar.
- Cut a small slit in the top of each pie.
- Bake the pies for 25–30 minutes until golden brown.
- Serve warm with a scoop of vanilla ice cream.
Notes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pie
- Calories: 250 kcal
- Sugar: 15 g
- Sodium: 50 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 30 mg
Keywords: Blackberry Vanilla Pies