Individual Blackberry Pies

Preheat oven to 350ºF.

Divide pie dough into 4 equal balls. Roll out and line 4 tart pans with the crust. (My pans were 4 x .75 inches.) Remove any excess and reserve. Set pie shells aside.

For the filling, combine blackberries, sugar, flour, lime juice, cinnamon and salt gently until all blackberries are evenly coated with sugar and flour. Divide filling evenly between the pie shells, making sure the blackberries are as level as possible.

Roll out remaining dough and cut into strips. Place over top of the pie in a cross-hatch pattern. (If you don’t have enough pie dough, then forego this step!)

Bake for 35-40 minutes. Remove from the oven and cool until warm to the touch. Remove from the tart pans carefully. Top with powdered sugar, sweetened whipped cream or vanilla ice cream.

Recipe notes: If your blackberries are ripe (sweet and juicy) then this recipe should work just fine. If your blackberries are under-ripe (tart and not so juicy) then you will need to increase the sugar and decrease the flour.