Mini Berry Pies Revisited

 

The weather is glorious. The windows have been open all day.

The house smells of fresh air and berry pies.

Does it get any better?!

I made a few changes to the recipe I posted.

Thought I'd share.

1. I used 6 oz blackberries, 6 oz blueberries and 6 oz raspberries.

2. I used this pie crust recipe instead.  I put the dough in the fridge for 1 hour before rolling it out.

3. I cooked the pies for about 15 minutes longer than recipe says.  This might be because of the dough I made and the thickness of the sheet pan I placed the pies on. 

4. I only had 6 tartlet pans (with removable bottoms), but had enough dough and berries to make 7 or maybe even 8 if I rolled the dough a little thinner.

5. Also, I didn't put the pies in the freezer after they were assembled.  Not enough time. 

The crust was nice and flaky regardless.

They are pretty and taste goooood.