Bubbly Pies

Preheat the oven to 375F.

Crust: Take the 1/2 cup of butter and make sure it is cold before cutting it up into little chunks.

Combine the flour, sugar and salt in a bowl before cutting the butter into it until the pieces that are about the size of peas.

Slowly add the in the water working it in as you go, being careful to not over work it. When its all mixed in roll it into a ball and leave it to the side.

Filling: Take your berries, frozen or fresh, it doesn’t really matter and put them into a bowl adding the cinnamon, sugar and orange juice and mixing until the berries are covered in the mixture.

I roll out the dough to about a 1/4 inch thick then cut out the appropriate sized circle then using a muffin tin form the pies that way.

Fill each pie with the berry mixture and dot the top with remaining butter. Fold over the extra dough so that it covers the edges of the fruit then bake for 20 minutes, the crust should be a golden brown.

When you take them out keep in mind that if they bubbled over the side of the crust, THAT’S OKAY. They’re supposed to do that. They wouldn’t be called bubbly pies otherwise would they?

They’re best hot so if you’re serving them for dessert you can put the filled tray aside until you want to cook them.