Don’t these Blackberry Hand Pies look amazing? Oh sweet deliciousness. It was GOOD. Seriously, this is one of those moments that I wish I could reach out and grab each of you and give you a taste of this pie. It’s all about the blackberries. Due to the time of year I had to use frozen, but I bet fresh are even better!!! Woop woop!! You guys, the blackberries have this ridiculously wonderful flavor. There is cinnamon in them! I love that. It’s slightly possible that I had a few spoons of the filling. I COULDN’T HELP IT! You MUST try these. SO FLIPPIN’ GOOD!

We served them at a Murder Mystery dinner. Have you been to one? Dressing up was probably the most fun, but only because it got a little confusing in the beginning on how to get going. But it ended up great. Everyone ended up having some secret and a few characters were in love with a few people. The murderer could have been anyone, but it ended up being me. OOOOOOO Tricky!! Waaahahahaha. Jk. Seriously though, it was a fun night and we can’t wait to do more now that we know how it goes.

Next time I think I’ll just make circles and make individual little pies instead of folding the crust over. It was a little messier that way and I couldn’t put in as much filling.

Recipe from A Bountiful Kitchen and Gourmet Mag

Are Blackberries Good For You?

Blackberries contain a wide array of important nutrients including potassium, magnesium and calcium, as well as vitamins A, C, E and most of our B vitamins.

Can Hand Pies Be Frozen?

Yes, hand pies freeze very well.

You can freeze unbaked hand pies for up to 6 months.

Wrap tightly in plastic or place in a heavy duty freezer bags.

Baked had pies can be frozen also.

Place baked, cooled hand pies in a heavy duty freezer bag and freeze.

Blackberry Hand Pies

Blackberry Hand Pies

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Servings: 8
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour


the blackberries have this ridiculously wonderful flavor. There is cinnamon in them! I love that.


For the Pies

  • 2 cups blackberries, 3/4 pound
  • 1 apple, large, peeled and coarsely grated ( I used a honeycrisp)
  • 2 tablespoons flour, plus 1 teaspoon
  • 1/4 teaspoon cinnamon
  • 8 tablespoons sugar
  • 2 pastry dough
  • 1 egg
  • 1 Tablespoon milk
  • 2 Tablespoons sugar, coarse or granulated for topping pastries
  • parchment paper

Pie Crust

  • 2 cups flour
  • 1 teaspoon salt
  • 1 cup shortening, chilled
  • ½ cup very cold water


For the Crust

  • Mix flour and salt in a bowl.
  • Cut in shortening with pastry blender until the flour turns to what looks like small peas.
  • Add water 2 tablespoons at a time.
  • Stir with fork until flour is absorbed and ball forms.
  • Add more water if needed.
  • Flour surface and rolling pin well.
  • Follow directions above for rolling out.

For the Pies

  • Cook blackberries, apple, flour, cinnamon and 8 tablespoons sugar in a 2-quart heavy saucepan over moderate heat, stirring frequently, until mixture just boils and is thickened, about 5 minutes.
  • Transfer the mixture to a shallow bowl to cool.
  • Put oven racks in upper and lower thirds of oven and preheat oven to 400°F.
  • Line the baking sheets with parchment.
  • Roll out half of dough 1/4 inch thick on a lightly floured surface with a lightly floured rolling pin into a rectangle, then trim into four 5-inch squares.
  • Place about 1/4 cup of fruit filling in center of 1 square.
  • Moisten edges of square with milk and fold into a triangle, pressing edges to seal.
  • Transfer to a lined baking sheet and press tines of a fork around edges of triangle, or just pinch together with finger tip.
  • Make 4 more triangles in same manner, arranging them 1 inch apart on baking sheet.
  • Repeat with remaining dough and filling, re rolling scraps together if needed.
  • Brush triangles with milk-egg mixture and sprinkle with remaining 2 tablespoons sugar.
  • Bake, switching position of pans halfway through baking, until pies are golden, about 25 minutes total.
  • Transfer pies to racks to cool.
  • We liked to serve ours warm with vanilla bean ice cream.


may be frozen, baked or unbaked, for 3 months


Serving: 1gCalories: 653kcalCarbohydrates: 84gProtein: 10gFat: 31gSaturated Fat: 8gCholesterol: 21mgSodium: 643mgPotassium: 176mgFiber: 5gSugar: 19gVitamin A: 119IUVitamin C: 9mgCalcium: 29mgIron: 4mg
Author: Sweet Basil
Course: 500+ Best Dessert Recipes

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