I use store-bought refrigerated pie crust for this recipe. Why? Well, normally I’m a big advocate of making everything from scratch. I don’t even buy tortillas or bread anymore. But when I was creating this recipe I remembered my favorite pie that my grandmother used to make.
Around the holidays, all the adults ate pecan pie. Pecans are native to Texas, so it’s a natural for us. But my grandma knew that my brother and I didn’t like it, so she made a special cherry pie just for us. I used to get so excited to see her bring it to our house in her small, Depression-era sized pie pan. It was so small in fact, that my Dad teased her that she only used 1 apple to make an apple pie.
After years of wondering how she made her pie so delicious, I found out she used store-bought refrigerated pie dough and a can of cherries. Nothin’ else. So I decided store-bought pie crust is okay by me.
Oh, and now that I’m all grown up, I love pecan pie. Why did no one ever tell me about the sweet custard under all those nuts?
Makes 3 small hand pies or 6 minis with a 2" cutter.
- 1/2 of a 14 oz. package of refrigerated pie crust (1 sheet)
- a few dashes of flour
- 1 loosely packed cup of boysenberries (about 15 berries)
- 1 tablespoon cornstarch
- 1/4 cup powdered sugar
- 1 teaspoon lime juice
- 2-3 teaspoons milk
- First, preheat your oven to 425 degrees. Line a small baking sheet with parchment paper. Place the clean and dry boysenberries in a bowl and toss them with the cornstarch. Not all of the cornstarch will stick to them, but just enough will.
- Then, take your pie crust and roll it out slightly on a lightly floured counter. You’re looking to make it spread about a 1/2-inch in all directions.
- Cut three 6-inch circles out of the dough, using a large cookie cutter or lid. Discard the scraps or save for another use (like cobbler topping, mmm!). You may also use a 2-inch cutter to make 6 mini pies.
- Place about 4-5 berries in the center of each dough circle and carefully fold the dough over to form a half-moon. Use a wet fingertip to seal the crusts, then crimp them with a fork.
- Carefully move the pies to the baking sheet and bake 20-22 minutes, until golden brown. No matter how hard you try, some berry juice will escape. It is okay.
- Let the pies cool slightly. Whisk together powdered sugar, lime juice and enough milk to form a glaze that can be drizzled over the pies. Serve pies slightly warm.