Mini Berry Pies

dough:

2 Cups Wheat Flour

1 ts Salt

2 Sticks Butter

1/4 Cup Ice Water

filling:

1/4 Cup Sugar

Juice of 1 Lemon

1-2 Cups Berries, I used Marion Blackberry and Raspberries

In a food processor, mix the salt and flour. Cut in the butter by placing in cubes and pulsing until a powder like texture. Add in the ice water and mix, until goopy and then roll out on a flat surface into 2 parts.

Cover and refrigerate  for at least an hour.In a saucepan, heat up the berries, lemon juice and sugar until a jam like substance. 

Add small amounts of flour to congeal some of the liquid. Let cool. Set aside.

Butter/Grease a 6 muffin baking tin.

After the dough has rested for an hour, take out of the fridge and cut into circles to put in the bottom of the muffin tins. Simply cut them larger than the hole of the muffin hole and mold them to the pan.

Fill with berry mixture and then add lattice to the top.

Preheat oven to 375 degrees.

Bake for 20 minutes until golden brown.

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