Blackberry Mini-Pies

This afternoon Mom came back from shopping and had a hard time fitting things into the freezer because our blackberries were (still) in there. So I threw something together that turned out quite good- blackberry mini-pies. We did not have all the stuff to make a full blackberry pie so I experimented (something that does not always go good in our kitchen, but did today!) Adelynn helped me. Here it is:

Blackberry Mini-Pies
(Makes about 36)
1 batch of pastry (see below)
1 batch of Berry Pie Filling (see chart below)
2 TBS shredded lemon peel (I used about 1/2 TSP ground cinnamon as we did not have lemons)

Preheat oven to 375*F. Spray mini-muffin tins. Make pie filling. Roll out pastry dough. Use a circular cookie-cutter to cut out circles. Set the dough on the muffin-tins and press with your thumb. The dough should make a little cup inside of the tin. Repeat this until either you run out of dough or fill up the tin. Spoon the pie filling in. Bake in oven for 10-15 minutes or until hot.

Pastry Dough
2- 1/4 C flour
3/4 TSP salt
2?3 C shortening
8-10 TBS cold water

Stir together flour and salt. Use a pastry blender (or mash with a fork) to cut in the shortening. Drop the water in by the TBS, all the while mixing the dough together with a fork.

Berry Pie Filling
(I used 2-1/2 C of blackberry to make my mini-pies, and wound up with the perfect amount)
Berries Amount Sugar Flour
Blackberries 5 cups 3/4 to 1 C 1/3 C
Blueberries 5 cups 2/3 to 3/4 C 3 TBS
Raspberries 5 cups 3/4 to 1 cup 1/3 cup

For an extra bonus: Drizzle Cream Cheese frosting onto the little pies.
TAH-DAH!