Mixed Berry 'Bubbly' Pies for #BakingBloggers

I love being part of this group, Baking Bloggers.  Sue of Palatable Pastimes is our hostess and we all vote every month on upcoming themes.   Which is fun. This month is no exception. 

I've visited my culinary heritage with a couple of the recipes, I've stretched my baking knowledge, and have just plain had fun playing with food.

And...

If I can't have fun in the kitchen, I don't want to play.

All that being said, this month we're Baking with Summer Berries. 

Coincidentally, I've also been re-reading my Dragon Riders of Pern series again, and while reading about Piemur, an apprentice in the Harper Hall, and his finagling of 'Bubbly Pies', I decided to try my hand at what I imagine a Bubbly Pie might taste like on Pern.

They're described as a hand pie with a berry filling which tastes amazing, straight out of the oven, and if Piermur can get one that fresh, he loves biting into it and burning his mouth a little on the filling.  And as he describes it, after biting into the pie, the filling should burst out and drip onto the hands and the face. And it has to be small enough to be able to fit the whole thing into his mouth. 

Well gee...
The wild blackberries are ripe now and I've been picking and freezing them, handful by scant handful, and I had a few blueberries in the freezer as well, so I combined the two. There is just something soul-satisfying about foraging and using what you foraged in a recipe.
  I would have gotten some raspberries as well. but didn't want to take out a second mortgage.
In our neck of the woods, they're just a tad on the pricey side.
Both blackberries and blueberries are summer berries.

I used my Tarteletter shell recipe, for two reasons.   One, it's such an easy and forgiving and stretchable pastry, and two, I liked the slight tang of the cream cheese in it, which I thought complimented the berries.  And the lemon zest I added to the dough helped as well.

Since both the berries I used were frozen, I kept them in that state until I was ready to build my hand pies.

Bubbly Pies

Yield: 16-20 mini pies

Author: Sid's Sea Palm Cooking

prep time: 10 Mcook time: 30 Mtotal time: 40 M

These are great straight out of the oven, or with a dollop of ice cream on top or whipped or just because.

ingredients:

Filling

•  2 cups frozen blackberries
• 2 cups frozen blueberries
• 2 tablespoons cornstarch
• 1/2-3/4 cup sugar

Crust

• 4 oz. Cream Cheese
• 4 oz. Butter
• 2 cups AP flour
• 1/2 tsp. lemon zest
• 1-2 tablespoons ice water

instructions:

How to cook Bubbly Pies

1. Mix the sugar, cornstarch together and then add to the frozen berries. Let sit for at least a half hour to let the berries start to thaw a little. Mix together until evenly combined.
2. In the bowl of a food processor, mix the cream cheese and butter into the flour and lemon zest until evenly combined. Turn out onto the counter and form into a ball. If it does not come together add 1 tablespoon of ice water and try again. Add more water as needed. Form into two flat disks and place in fridge for at least 1 hour to cool down.
3. When ready to bake, turn oven to 375-400 degrees and remove the dough from the fridge. Roll out into a thin sheet. Cut out rounds for either individual tarts or freeform tarts. Place the dough into the pan or tart pans, and then add the fruit mixture, mounding it up slightly. Add another round of pie dough on top. You can either crimp the edges together or float a slightly small disk of dough on top.
4. Bake for about 30 minutes or until the crust is brown and the filling is bubbling out.

Created using The Recipes Generator

Baking Bloggers

Baking with Summer Berries

• Bora Berry Tart by Sneha's Recipe
• Lattice Top Blackberry Pie by Palatable Pastime
• Brownie Berry Dessert Pizza by Simply Inspired Meals
• Make-Ahead Mixed Berries Baked Oatmeal by Hardly A Goddess
• Mini Fruit-topped Pavlovas by Food Lust People Love
• Mixed Berry Bubbly Pies by Sid's Sea Palm Cooking
• Mixed Berry Cheese Danish by Cookaholic Wife
• No Churn Roasted Strawberry Ice Cream by Caroline's Cooking
• Roasted Blackberry-Cherry Tomato Chutney On Venison Medallions by Culinary Adventures with Camilla
• Strawberry Crisp with Pepita & Chia Seed Topping by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Strawberry Shortcake Bars by A Day in the Life on the Farm