Delicious Homemade Blackberry Hand Pies
Delicious Homemade Blackberry Hand Pies are a delightful treat that brings the wonderful flavors of fresh blackberries into a perfectly flaky crust.
Equipment
- Mixing Bowl
- Saucepan
- Rolling Pin
- Baking Sheet
- Parchment Paper
- Fork
Ingredients
Dough Ingredients
- 2.5 cups All-purpose flour Provides structure and flaky texture.
- 1 cup Unsalted butter Cold and cut into small cubes.
- 0.25 cup Granulated sugar For the crust.
- 0.5 teaspoon Salt Enhances flavors.
- 6-8 tablespoons Ice water To bring the dough together.
Filling Ingredients
- 2 cups Fresh blackberries Washed and gently dried.
- 0.5 cup Granulated sugar For the filling.
- 1 tablespoon Lemon juice Adds brightness to the filling.
- 2 tablespoons Cornstarch Helps thicken the filling.
Egg Wash
- 1 large Egg Beaten, mixed with water for wash.
- 1 tablespoon Water For mixing with egg.
Instructions
- In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt. Whisk until well combined.
- Add the cold unsalted butter cubes to the flour mixture. Use a pastry cutter or your fingertips to work the butter into the flour until it resembles coarse crumbs.
- Gradually add the ice water, one tablespoon at a time, mixing gently with a fork until the dough just comes together.
- Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour.
- In a medium saucepan, combine the fresh blackberries, granulated sugar, lemon juice, and cornstarch. Stir gently to combine.
- Cook the mixture over medium heat, stirring occasionally, until the blackberries start to break down, about 5-7 minutes. Remove from heat and let cool.
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Once the dough has chilled, divide it into two equal portions. Roll out one portion on a floured surface to about 1/8-inch thickness.
- Cut out circles using a round cutter (4-5 inches in diameter).
- Place about a tablespoon of the cooled blackberry filling in the center of each dough circle.
- Fold each circle in half to create a semi-circle and press the edges together to seal. Use a fork to crimp the edges.
- Transfer the filled hand pies to the prepared baking sheet. Brush the tops with the beaten egg wash.
- Cut small slits in the tops of each pie to allow steam to escape.
- Bake for 25-30 minutes, or until golden brown and crisp.
- Allow to cool on a wire rack for a few minutes before serving.
Notes
These hand pies can be enjoyed warm or cold and are perfect for picnics or as a cozy dessert.