These Blackberry Hand Pies are the perfect combination of a flaky crust and a sweet, tangy filling. Bursting with the rich flavors of blackberries and a hint of lemon, they’re ideal for picnics, dessert tables, or as a grab-and-go snack. Easy to make with store-bought pie crust, this recipe is a stress-free way to enjoy a homemade touch.
Ingredients
For the Blackberry Filling:
- 3 cups blackberries, divided
- ⅓ cup sugar
- 3 teaspoons lemon juice
- 7 Tablespoons water, divided
- 2 Tablespoons cornstarch
For the Hand Pies:
- 1 ready-made pie crust (e.g., Pillsbury)
- 1 large egg, whisked
- 1 Tablespoon water
Instructions
- Make the Blackberry Filling: In a medium saucepan, combine 2 cups of blackberries, sugar, lemon juice, and 5 tablespoons of water. Heat over medium, stirring occasionally, until the berries soften and release their juices, about 5-7 minutes. In a small bowl, mix the remaining 2 tablespoons of water with the cornstarch to form a slurry. Gradually pour this slurry into the simmering blackberry mixture while stirring. Continue to cook for another 2-3 minutes until the filling thickens. Remove from the heat and fold in the remaining 1 cup of blackberries. Allow the mixture to cool completely before using.
- Prepare the Crust: Preheat your oven to 375°F (190°C) and prepare a baking sheet by lining it with parchment paper. Roll out the ready-made pie crust on a lightly floured surface. Use a round cutter or glass to cut out circles approximately 4 inches in diameter. Gather scraps, reroll, and cut additional circles as needed.
- Assemble the Pies: Take half of the dough circles and place 1-2 tablespoons of the cooled blackberry filling in the center of each. Leave a small gap around the edges. Lightly brush the perimeter of each filled circle with egg wash (egg mixed with 1 tablespoon of water). Top with another dough circle and gently press the edges together to seal. Use a fork to crimp the edges for a decorative touch. Cut a few small slits in the top of each pie to allow steam to escape while baking. Brush the tops with more egg wash for a golden, glossy finish.
- Bake the Hand Pies : Arrange the pies on the prepared baking sheet and bake for 18–22 minutes, or until the crust is golden brown and flaky. Let the pies cool on a wire rack before serving.
Conclusion
These Blackberry Hand Pies are a crowd-pleaser, combining a luscious fruit filling with a buttery, golden crust. Whether served warm with a scoop of vanilla ice cream or enjoyed as a standalone dessert, these hand pies are sure to impress family and friends.
Blackberry Hand Pies: A Delightful Treat for Any Occasion
Flaky and golden hand pies filled with a sweetand tangy blackberry mixture, perfect for a quick dessert or a picnic treat.
For the Blackberry Filling:
- 3 cups blackberries (divided)
- ⅓ cup sugar
- 3 teaspoons lemon juice
- 7 Tablespoons water (divided)
- 2 Tablespoons cornstarch
For the Hand Pies:
- 1 ready-made pie crust (e.g., Pillsbury)
- 1 large egg (whisked)
- 1 Tablespoon water
- Make the Blackberry Filling: In a medium saucepan, combine 2 cups of blackberries, sugar, lemon juice, and 5 tablespoons of water. Heat over medium, stirring occasionally, until the berries soften and release their juices, about 5-7 minutes. In a small bowl, mix the remaining 2 tablespoons of water with the cornstarch to form a slurry. Gradually pour this slurry into the simmering blackberry mixture while stirring. Continue to cook for another 2-3 minutes until the filling thickens. Remove from the heat and fold in the remaining 1 cup of blackberries. Allow the mixture to cool completely before using.
- Prepare the Crust: Preheat your oven to 375°F (190°C) and prepare a baking sheet by lining it with parchment paper. Roll out the ready-made pie crust on a lightly floured surface. Use a round cutter or glass to cut out circles approximately 4 inches in diameter. Gather scraps, reroll, and cut additional circles as needed.
- Assemble the Pies: Take half of the dough circles and place 1-2 tablespoons of the cooled blackberry filling in the center of each. Leave a small gap around the edges. Lightly brush the perimeter of each filled circle with egg wash (egg mixed with 1 tablespoon of water). Top with another dough circle and gently press the edges together to seal. Use a fork to crimp the edges for a decorative touch. Cut a few small slits in the top of each pie to allow steam to escape while baking. Brush the tops with more egg wash for a golden, glossy finish.
- Bake the Hand Pies : Arrange the pies on the prepared baking sheet and bake for 18–22 minutes, or until the crust is golden brown and flaky. Let the pies cool on a wire rack before serving.