Meanwhile, prepare lemon curd filling: Whisk eggs, egg yolks, sugar, lemon zest, lemon juice and butter together in a large saucepan over medium heat. Cook, stirring constantly with a rubber spatula, until the mixture is thickened and an instant-read thermometer registers 160°F, about 8 minutes. Repeat the process with the remaining pies. Cutting the Dough – Sprinkle flour on the dough rolling surface and lay out one of the rounds of dough. For this recipe I decided to use my Sugar Free Lemon Curd recipe because I thought it would go really well with blackberries. I might just have to try that version. Sprinkle lightly with fresh lemon zest and sugar. The original fruit curd was lemon curd dating back to the 1800’s in England. For the Pies – Pie filling, premade pie dough, egg, water, sanding sugar (or another sugar with large crystals)….and…. ©2011-2020 Coupon Clipping Cook®. You can use store-bought curd and store-bought jam, they will work just as well, and will make your life easier too. Pour the pureed berries into a fine mesh strainer and use the back of a large spoon to push the berries through a strainer. Add 1 cup of the sugar and whisk to combine. Fruit curd is different than jams because it uses the fruit juice instead of the whole fruit like jam. Combine 3/4 cup of blackberry puree with 1/2 cup of lemon juice in a 3-quart non-reactive saucepan. SheKnows; it’s filled with fresh strawberries, Click Here to Subscribe to Coupon Clipping Cook. With cream cheese and homemade whipped cream making up the filling, it’s a bit like a cross between a cream pie and a no-bake cheesecake . Top each one with a round of pie crust, gently pushing down so the two pieces of crust adhere. Preheat oven to 425°F. 1 teaspoon water. Our Recipe Disclaimer can be found at this link: Copyright © 2011-2020 Nancy at Coupon Clipping Cook - All photography and content, in any form, on this site CouponClippingCook.com is copyright-protected. Be careful not to fill the pie shell too full. Place the medium bowl with a medium-coarse strainer next to the stove. And these little pies are even easier if using canned pie filling. Design by. They’re filled with a homemade fresh blackberry mixture, and lemon curd. Hi Marsha, I did a quick estimated calculation based on the calories found on the internet for each ingredient (in general) and it may come out to about 410 per pie (the highest amount of calories come from the pie crust). Let the pies cool until the lids are cool enough to handle. 1 teaspoon fresh lemon zest. Even better, the filling couldn't be easier — just a dollop of my, 2 pie crusts, each rolled to about 12" in diameter. Will keep refrigerated for up to three days or in the freezer for up to three months. And I also made both jam, and curd using honey. Bake in a preheated oven until the pie crusts turn a golden brown (about 35 to 40 minutes). If using 3-inch diameter Mason jar lids, the small dough rounds (pie crusts) need to be 4-inches in diameter. Sprinkle sugar crystals on top of the pies…. Gently mix together. Be careful not to fill the pie shells too full. The dough for the pie crust (top and bottom) needs to be cut 1-inch larger in diameter than the size of the Mason jar lid. ), If you like this recipe Pin it for later and make it at home. You should have about 3/4 cup of seedless blackberry puree. Let’s check out the ingredients. Bring mixture to a boil over medium-high heat. Top the pie with a small round of dough and pinch the edges of the top and bottom crusts together so that they are tightly sealed. Your email address will not be published. Each one looks a little different depending on the berry juice that bubbles out of the pie when it bakes. Schandalig eigenlijk en dus besloot ik daar verandering in te brengen. Using a 4-inch round cookie cutter, cut out 16 pie crust circles. Each large round of dough should yield 8 pie crusts (small rounds); 2 of the small rounds will need to be made from the scraps after cutting 6 small rounds. Using a 4-inch round cookie cutter, cut out 16 pie crust Here’s the link to subscribe to CCC. 2 pie crusts, each rolled to about 12" in diameter (try my Perfect Pie Crust or use your own recipe) 2 - 3 tablespoons lemon curd. Repeat the process with the remaining pies. They’re filled with a homemade fresh blackberry mixture, and lemon curd. When the pie crust circles are chilled, put a teaspoon of lemon curd in the center of 8 of the circles, and top each with a teaspoon of the mashed blackberries. Put the pies on the pan leaving some space in between each pie. And this Blackberry Lemonade Pie was a huge hit with my pie loving family! Each large round of dough should yield 8 pie crusts (small rounds); 2 of the small rounds will need to be made from the scraps after cutting 6 small rounds. A printable recipe with the measurements and instructions is located at the bottom of this post. Add the whole eggs, egg yolks, and butter and place the pan over medium-low heat. Here’s another version of Mason jar lid pies that I made for SheKnows; it’s filled with fresh strawberries. Post a picture and mention, Cranberry and Pistachio Shortbread Cookies. You can also fill it with any type of cream you have. These mini pies baked in Mason jar lids are too darn cute. Stir constantly with a whisk, until the mixture is slightly thickened and registers 190°F. Set them on parchment paper-lined cookie sheets and put them in the freezer for 5 minutes. Using a fork, press the tines into the edges of the crust all the way around, then brush the top of the crust all over with more egg wash. Cut a couple of small slits into the top of each pie. But it would be more accurate to use the calorie count from the actual packages of each ingredient multiplied by the measure noted on the package (i.e. In a medium size bowl, add blackberries, sugar, flour and lemon juice.