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
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Blackberry Hand Pies
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
- 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.