'The Pioneer Woman': Ree Drummond's Cutest Dessert Idea

Ree Drummond has a genius dessert idea for individual portions that will impress your friends and family. The Pioneer Woman star makes adorable blackberry pot pies that have a delicious filling and homemade pastry topping.

Ree Drummond pairs her unique dessert with homemade ice cream

Drummond demonstrated how to make her blackberry pot pies during an episode of The Pioneer Woman. She paired the dessert with homemade ice cream.

To make the ice cream, the Food Network host made a custard by first combining half and half and sugar in a pot that she warmed slowly. Drummond split a vanilla bean and scraped the seeds out, adding the “caviar” and vanilla pod to the pot.

Then she whisked egg yolks in a stand mixer and tempered them by slowly drizzling a little of the hot half-and-half mixture into the mixer. “If I were to pour the egg yolks into the hot mixture, they’d scramble immediately,” Drummond explained. She removed the vanilla pod and slowly added the tempered eggs to the half and half mixture, stirring and cooking for a couple of minutes.

The Pioneer Woman star combined the mixture with heavy cream and stirred everything together, then put the whole thing in an ice cream machine to finish the task. When the machine finished, Drummond placed the ice cream in the freezer to firm up.

How to make Ree Drummond’s blackberry pot pies recipe

To make her berry pie dessert, Drummond combined frozen blackberries, sugar, and vanilla in a pot and heated it until it came to a boil. She whisked together water and cornstarch and added it to the berries. “I want the filling to be really, really thick when it bakes,” she explained. “The cornstarch will definitely take care of that.” She simmered the sauce, turned off the heat, and let it cool slightly.

Drummond made an easy foolproof pie crust recipe to top her dessert pot pies. “I love this pastry recipe,” she noted. “My friend Sylvia shared it with me years and years ago. It’s light, it’s flaky, and it turns out perfect every time.”

Drummond combined flour, salt, vegetable shortening, and salted butter, using a pastry cutter to work the ingredients until the mixture resembled coarse crumbs. She added a beaten egg, cold water, and white vinegar and stirred until the ingredients were combined. The Pioneer Woman star formed the dough into a disk and chilled it in the refrigerator then rolled the crust out on a floured surface and cut it to fit the small skillets.

She placed the mini skillets on a sheet pan and filled them with the berry mixture. “It’s nice and thick and really glossy and gorgeous,” she noted. She placed the circles of pastry on top of each skillet then brushed them with an egg wash and cut vents in the tops.

Drummond baked the dessert in a 350 degree Fahrenheit oven for 20 to 25 minutes until the crust was golden. “They smell amazing,” she said when she pulled the dessert out of the oven. “Those are gonna be so good with vanilla ice cream.”

The full recipe is available on the Food Network website.

‘The Pioneer Woman’ star’s dessert earns rave reviews

Drummond’s blackberry pot pies are a hit, based on the reviews left on the Food Network site.

“Turned out great! Crust is very good and I use the crust for apple pie as well!” one person noted.

Another reviewer raved, “Wonderful! Each person had their own little piece of heaven.”

“Very good! Another great use for my mini pans!” another commenter shared.

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