Rate this recipe
0/5
(0 Votes)
0 Picture
Ingredients
- 1 (15 ounce) package refrigerated pie crusts
- 1/3 C. water
- ½ C. sugar
- 2 T. cornstarch
- 2 T. butter or margarine
- 1 pint fresh blackberries
- 1 (3 ounce) package cream cheese, softened
- 2 T. butter or margarine, softened
- 1 tea. vanilla extract
- 1 C. powdered sugar
- ●Unfold pie crusts; press out fold lines with a rolling pin on a lightly floured surface. Cut pie crusts with a 2 ½ -inch star-shaped cutter, and fit into lightly greased miniature muffin pans.
- ●Bake at 350 F. for 7 minutes or until golden. Remove from pans, and cool on wire racks.
- ●Bring 1/3 cup water and next 4 ingredients to a boil in a heavy saucepan over medium heat. Boil, stirring constantly, 1 minute; remove from heat.
- ●Stir together cream cheese and next 3 ingredients.
- ●Spoon blackberry mixture into tart shells; pipe or dollop with cream cheese mixture...
Details
Servings 20
Preparation
Step 1
●Sprinkle with additional powdered sugar, if desired.
Review this recipe