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Blackberry Pie
served in a teacup
recipe idea
and
photograph created by www.finedinings.com
all rights reserved - copyrighted
Serves 2
Pie Crust
1 package frozen pie crust dough,
thawed
sugar for pie crust
Smooth out dough with a rolling pin; invert teacup over dough.
With a sharp knife cut two rounds slightly smaller than teacup; prick dough with
a fork, sprinkle with sugar; place on lightly sprayed baking sheet. Bake at 400° for 4 to 6 minutes
or until lightly brown. They can be made one day ahead kept at room temperature.
Blackberry Pie
Filling
1 cup blackberries, frozen and thawed
(do not use canned blackberries)
1 tablespoon sugar or to taste
3 teaspoons cornstarch
3 teaspoons Blackberry Brandy
a dash of cinnamon
a dash of freshly grated nutmeg
In a small saucepan bring blackberries and sugar to boil. Mix cornstarch with brandy; add to blackberries
stirring until thickened. Remove from heat; add cinnamon and nutmeg. Pie filling can be made one day ahead;
covered and refrigerated. Reheat before serving.
Assemble
Vanilla ice cream
Mint sprigs for garnish
Spoon blackberries
into teacup, add a tiny baked pie crust on top. Place ice cream balls made with a melon
baller on top of crust. Garnish with mint sprigs and serve.
Wine recommendation: a young Pinot Noir
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