Here’s what you will need:
1 IBC’s Go-To Pie Crust (made with the addition of 2 tablespoons of honey)
Filling: (You’ll need to double this to make 12 cup pies.)
2 1/2 cups berries
1/2 cup sugar
1/2 teaspoon lemon zest
1/2 teaspoon lemon juice
1 1/2 tablespoons instant tapioca
1 tablespoon butter, cut into small cubes
(For blueberries and blackberries, add a dash of cinnamon)
1 egg, beaten
Coarse sugar for dusting
1/4 cup sugar
1/2 cup flour
1/4 cup butter, room temperature
Begin by rolling out your chilled crust on a lightly floured surface. You’ll want the dough to be fairly thin. Cut out dough using a circle cutter or bowl that is roughly 5-inches in diameter. In a lightly greased cupcake pan, place each dough circle into a cup. Continue to cut out circles for the top of your pie or strips to make lattice.
Next, prepare your crumb topping in a bowl by mixing together the sugar, flour, and butter until you get small crumbs. Set aside.
Preheat your oven to 350 degrees F.
For the filling (You’ll need to make two batch of the recipe above for 12 cup pies.), place berries, sugar, zest, juice, tapioca (and cinnamon, if applicable) in a large bowl and lightly toss together. Divide the filling evenly between 6 of the cup pies. Place a few cubes of butter on top of each filled cup pie. Then put on the top crust and tuck the edges (as best you can) into the bottom crust. Brush the top with egg wash and sprinkle with coarse sugar. Using a knife, cut a small ventilation slit into the top of each cup pie.
Alternatively, you can create a lattice crust with strips of dough. Follow with egg wash and coarse sugar. Or you can simply add about a tablespoons of crumb topping with no additional dough on top.
Bake at 350 degrees F for 20-25 minutes or until the crust is lightly browned and the juices are bubbling. Allow the pies to cool completely before attempting to remove from the cupcake pan.
Serve with a scoop of vanilla ice cream, if desired.