Blackberry Pie "Cookies"

I have been so excited to share this recipe with you!  These were by far my favorite dessert that I made for the shower a few weeks ago.  For presentation alone, they get 5 stars.  They are just as delicious as they look -- a crisp, buttery, sugar-coated crust with a sweet (but not toooo sweet) center.  

The thing I love most about pies is the star of the show is typically the fruit filling.  These little guys definitely have a higher crust to fruit ratio but you still get the fresh berry taste that I love so much!

Love, love, love summer berries!

Assembly done.  Ready for bakin'!

Blackberry Pie "Cookies"
Source:  adapted from King Orchards

Yields:  15 mini pies

Ingredients

One prepared pie crust (homemade or store bought)

Filling:

3/4 cup blackberries
3 tablespoons blackberry jam or preserves
1/2 teaspoon granulated sugar
For assembly:
1 large egg
1 tablespoon water
Coarse white sugar
2.5 inch diameter round cookie cutter or glass cup

Directions
Preheat oven to 400 F degrees.

For filling:
Combine whole blackberries, jam and sugar in a medium bowl.  Using a fork, mash the blackberries against the side of the bowl until combined.  Set aside.

Roll pie pastry on lightly floured surface to 1/8 inch thickness. Using floured cutter, cut into 2.5-inch diameter rounds. Re-work scraps of pastry once.

For assembly:
Combine egg and water; mix well. Place 1 teaspoon blackberry filling in center of one round. Brush edges with egg wash and top with another round.  Seal the edges with a fork, pressing the fork down firmly along edges.  Place on parchment paper-lined baking sheet.  Repeat with remaining rounds.

Brush top of cookies with egg mixture. Cut slit in top to allow steam to escape during baking. Sprinkle lightly with sugar.

Bake in preheated oven 10 to 12 minutes or until light golden. Remove from baking sheet and let cool completely on wire racks.