Mini Blueberry Raspberry Pies

So living on Rez is amazing, but I do usually end up with a lot of food that goes bad, especially when my parents send fruit IN DROVES. Yesterday I had over two cups of blueberries (frozen and fresh) as well as two packs of Driscoll's Raspberries, all on the verge of being too ripe to eat. Quite the conundrum.

Solution? Make pie. I decided on making mini pies, so that they could be enjoyed by me and all my roommates =) without the mess of cutting slices.

This was my first attempt at a home made pie crust. I was a little intimidated. I wish it has been a little flakier, but for a first attempt I was very pleased.

Recipe for Crust from: http://www.ehow.com/how_2069420_make-pie-crust.html

Filling Recipe adapted from: 

Ingredients for Crust:

1 1/4 cup all-purpose flour

1/4 tsp. salt

1/2 cup shortening, chilled

3 tbsp. cold water

Directions for crust:

1.) Combine the flour and salt in a medium bowl. Cut in the shortening with a pastry blender until the mixture looks like coarse crumbs. Sprinkle the water over the flour mixture. Stir with a fork to moisten, adding more water a few drops at a time as needed until the dough forms properly

2.) Gather all dough pieces into a ball. Wrap in plastic wrap and chill for 30 minutes before rolling.

3.) Roll out the dough, and place it in a pie plate. Fill with desired contents. Try apple, cherry or even chicken pot pie. Bake according to the individual pie directions. This standard pie crust makes eight servings.

Ingredients for Filling:

1/4 cup sugar
2 tsp. cornstarch
2 cups fresh or Frozen blueberries

1 Cup Fresh or Frozen Raspberries
1 Tbsp. lemon juice

Directions:

reheat the oven to 400F. On a lightly floured surface, roll the dough out about 1/4″ thick and cut into 3″ rounds with a cookie cutter or glass rim; press into each of 12 muffin cups.

In a medium bowl, stir together the sugar and cornstarch to get rid of any lumps; add the berries and lemon juice and toss to coat. Fill shells. Bake until crusts are golden and filling is bubbly, about 25 minutes. Run a thin knife around the edge of each tart and remove while still warm; if they cool completely, any overflowing goo will cool and stick to the pan.