Blackberry Pie Bites!

Our first thanksgiving recipe is now up on the blog! Tis' the season for sweet pastries and pie (even in bite size form)!  My mom has always made THE BEST pie crust in history, and I think we have officially converted it to match our healthy Lyme lifestyle.  This recipe is made with whole wheat pastry flour and palm shortening instead of white flour and Crisco to eliminate any harmful additives.  It's also made with DELICIOUS organic berries that can be converted into any berry you like, and it's perfect for all of your holiday parties because they're so simple and bite-sized! 

Blackberry Pie Bites

Ingredients:

Crust:
2 cups whole wheat pastry flour
1/3 heaping cup palm shortening
1/3 cup butter (cold)
1 tsp. salt
4 Tbs. cold water

Filling:
4 cups frozen blackberries
1/3 cup raw honey
2 tsp. vanilla extract
2 tsp. cinnamon
1/2 tsp. nutmeg
a pinch of clove (optional)
2 Tbs. Cornstarch (Non-GMO)
4 Tbs. cold water

Directions:

1. Preheat oven to 350°
2. Combine flour and salt in a medium bowl and mix with a spoon.  Add shortening and cut butter into flour mixture.  Combine using a fork. (Or just use your hands if preferred).  Mixture should look like cornmeal when well combined.)
3. Add cold water and combine together with your hands until you've formed a large ball of dough.  (Note: The less you work with pie crust the better it will turn out and the more light and flaky it will be.  DO NOT KNEAD YOUR DOUGH!)
4. Roll out dough on a flour lined surface.  Using a medium circle shaped cookie cutter, cut medium circles and then press each circle of dough into mini muffin tin.  (I used a 24 cup mini muffin pan, but you can also use two twelve cup pans.)
5. Bake crust for about 30 minutes, or until crust is slightly browned on top.
6. While crust is baking, make your filling.
7. Add frozen berries to a medium sauce pan.  Add honey, vanilla, and spices, and mix until thawed and well combined.
8. Bring mixture to a boil.  (If you prefer less chunky filling at this point you can run a fork through your berry mixture.)
9. In a small glass add corn starch and water and mix until well combined.
10. Once berry mixture has been brought to a boil, add the cornstarch mixture and stir constantly until thickened.
11. Remove from heat and let cool.
12. Once the crust cups have cooked, wait for them to cool completely and then remove them from the pan to mini muffin cup liners.
13. Fill each crust cup with filling all the way to the top.

*You can top your pie cups with whipped cream or anything you like.  I topped mine with lemon zest, and it added just the right flavor!
*Use organic ingredients when feasible.  
*Store in refrigerator.