Black Hawk Stout Blackberry Pies
Blackberries and stout are a great pair, and they come together well in these Black Hawk Stout Blackberry Pies. I had no idea how easy pie is to make (pre-made crust helps) and these tiny pies are easy to set out on a table for individual servings. No utensils needed, if you’re among friends!
Recipe inspiration- The Beeroness
Black Hawk Stout Blackberry Pies
Ingredients
Pie Filling
1 lb blackberries
1½ cups powdered sugar
1 cup Black Hawk Stout
½ tsp salt
2 Tbsp cornstarch
Whipped Cream
1 cup heavy cream, chilled
½ cup powdered sugar
½ tsp vanilla extract
2 tsp stout
Pie Crust
One pre-made frozen pie crust, defrosted
Directions
Preheat the oven on 350°F
Lightly flour a surface and roll out the pie dough, flattening it just bit more.
Using a round cutter (I used a pint glass), cut the dough into 12 circles.
Press the dough circles into a greased or non-stick muffin pan, making sure to press it to the sides. With a toothpick, poke a few holes in the bottom of each dough cup.
Bake 12-15 minutes until golden brown. Remove from oven and let cool.
While crust is baking …
Blackberry Stout Filling
In a medium pot or saucepan, add the blackberries, sugar, Black Hawk Stout, salt and cornstarch. Bring to a simmer on medium heat, then simmer and stir frequently until the mixture thickens up (about 10 -15 minutes).
Whipped Cream (electric mixer required)
Add the chilled cream, powdered sugar and vanilla to a medium bowl. Beat on high until soft peaks form.
To serve
Once the blackberries are done, spoon the mixture into the baked crusts.
Tips-
This blackberry topping is not limited to pies! I think it would also go great on ice cream, pound cake, or cheesecake.
If you don’t want to fuss with making whipped cream, pre-made whipped topping works just fine.