I had a taste for some type of pie dessert, but I decided I didn’t want to make a traditional pie. It just so happened that I had multiple blackberry flavored items in stock, and came up with these triple blackberry pie pastries.

These are kind of like single serving pies, and they are pretty easy to make. They just need to be put together and popped in the oven. When they are just about cool enough to eat, you can quickly make the chocolate blackberry drizzle.

If you want to make these even more deluxe, you can add whipped cream and/or serve with vanilla ice cream. Yum!

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Servings: 7-8           Prep Time: 13 mins          Baking Time: 17-22 mins          Cooling Time: 5 mins

Cooking Time (for chocolate drizzle): <5 mins          Total Time: 45 mins or less

Ingredients:

PIE PASTRY DOUGH:
1/4 cup butter or margarine, softened*
1/8 cup white or cane sugar (I use cane)
1/4 cup oil
1/4 cup very cold water
1 tsp salt
1 3/4 cup flour -plus 1/4-1/2 cup more (for rolling/working in)
BLACKBERRY FILLING:
1/2 cup blackberry spread/jam
6oz container of blackberries, washed
CHOCOLATE BLACKBERRY DRIZZLE:
1 Tbsp butter/margarine
1 Tbsp blackberry syrup*
1/8 cup semi-sweet chocolate chips

Instructions:

1. Preheat oven to 375 degrees. Grease a baking/cooking sheet. (I covered with aluminum foil, then greased.)

2. For the pie dough– cream together 1/4 cup butter/margarine and sugar. Mix in oil, water, and salt. Once combined, mix in 1 3/4 cup of flour, using your hands to knead/work it through. Dough should be moldable, not crumbly, and stay together. Dough will likely need a little more flour at this point Add flour until dough is not too sticky/wet, adding about a tbsp or 2 at a time, and work through fully before checking if you need to add more. A little sticky is OK. If dough is too dry, you can add a tbsp of cold water.

3. Roll out pie dough on a clean, lightly-floured flat surface. Use a 6 inch round cookie cutter (or DIY yourself round cutter- I used a bowl upside down) to cut out circles of rolled dough. You should get around 7-8 circles.

4. For the filling– In a small-medium mixing bowl, combine the blackberries and blackberry spread. Evenly apportion the filling between the circles of pastry dough, spreading filling on one half of each circle, but centered on the half, so it’s not too close to the edges. (See picture below.)

5. Gently fold the other half of each circle over the side with the filling. Press the edges down firmly to seal, with your fingers or the edge of a fork. Using a knife, cut a few slits on the top of each pastry. (Make sure slits are big enough to allow room for filling to bubble through when baking.)

6. Place in oven and bake for 17-22 minutes or until pie dough is cooked through, edges start to lightly brown, and pie filling will start to bubble through slits. You don’t want to overbake.

7. When pastries are done, remove them from the oven and let cool for 5 mins or until they are warm but not too hot.

8. To make the chocolate drizzle: Melt butter/margarine in a small saucepan on low-medium heat. (You don’t want it to burn/brown.) Once melted, add chocolate chips and blackberry syrup to saucepan and keep on low-medium heat, stirring frequently until chocolate is fully melted and everything is mixed in.

9. Top each pie pastry with a drizzle of chocolate sauce. Enjoy!

**IMPORTANT NOTES:

1.) For best results, make sure butter/margarine for the pie dough is softened at room temperature, not melted.

2.) If you end up with a different number of pastries than 7 or 8, you may need to adjust baking time.

3.) The chocolate sauce will be just enough for a drizzle on each pastry (what the pictures show is pretty accurate). If you want more than that, you could easily double the sauce for more drizzle.

4.) If you don’t have blackberry syrup, you can either substitute another fruit syrup, or just omit syrup altogether and just melt the butter/margarine and chocolate chips for the drizzle- you may want to double the amount of chocolate chips in that case.

5.) For any fruit syrup you use, I would definitely recommend only using one made with natural fruit flavor (not solely artificial flavors.)

6.) Personally I do refrigerate leftovers for these (I don’t know if it’s necessary, but just to be safe I would.)

Did you make this recipe? We would love to know how it turned out in the comments!

P.S. Don’t miss downloading your FREE Printable Flavorful Meal Plan Guide before you go.

Have a great day! Happy eating!