Mini Berry Pies

Recipe from Bakers Royale

Yields: 16 mini pies

Time: 2 hours

Ingredients:

For the crust -- all divided in half

12 tbsp butter, chilled

4 tbsp lard (or shortening), chilled

1 cup all-purpose flour

1 tsp salt

½ cup ice water

For the filling

1 cup blueberry

1 cup raspberry

1 cup blackberry

¼ tsp zest lemon (or orange)

4 tbsp all-purpose flour

½ cup sugar

½ tsp ground cinnamon

¼ tsp ginger

Directions

1. For the crust: cut butter and lard into small pieces; freeze for 15 minutes. Evenly divide the butter and lard in half and freeze in 2 separate bowls. (6 tbsps butter, 2 tbsp lard in each.)

2. Put 1 cup flour and ½ tsp salt in food processor; pulse briefly (2-3 seconds) 2-3 times.

3. Add butter; pulse 3-4 times. DO NOT OVERMIX!

4. Add lard; pulse 3-4 times.

5. Sprinkle some of the water; pulse. Continue doing this until dough forms.(Somewhat less than ¼ cup; you may not end up using all the water.)

6. Place in a ziploc bag; refrigerate for 30 minutes.

7. Repeat with remaining half of the flour, salt, butter, lard, and water.

8.  Butter and flour the muffin wells.

9. For the filling: Toss ingredients for filling in the bowl.

10. For assembly: Roll the dough on a floured surface until about ⅛ inch thick. Use 3-inch round cutter (we used a cup) to make circles.

11. Place 16 circles into the muffin wells.

12. Fill the pies ¾ of the way full.

13. Wet fingers in cold water and run around the edge of the pie crusts.

14. Re-roll the remaining dough; cut into ¼ inch strips. (A pizza cutter helps).

15. Place the strips on top of the pies to make a lattice crust. Press ends of the strips into the crust.

16.Preheat oven to 375 degrees Fahrenheit. Brush the top of the strips with milk; dust with sugar.

17. Place in refrigerator for 30 minutes.

18. Place in oven for 20 minutes.

19. Let cool and serve!