Absolutely! Adjust the sugar in your blackberry pie filling based on how sweet or tart of the blackberries. Mix together the cornstarch and lemon juice in a small bowl. You can test if the oil is hot enough by sprinkling a tiny bit of flour off of your fingers into the center of the oil. Bring the mixture to a boil and then reduce to medium heat until the berries are soft. window.fd('form', { Place uncooked pies on a half-sheet pan which is lined with parchment paper. Add the blackberries and granulated sugar to a medium saucepan and heat over medium. As you create each hand pie, place them on a half sheet pan lined with a piece of parchment paper. Blackberry hand pies can be prepared ahead of time, refrigerated or frozen. This also makes the pie dough super cold when you fry them, helping them become perfectly flaky.You can even freeze them. If you do not have a thermometer. Stir with a spoon until the glaze is smooth and no white bits of powdered sugar remain. Heat the oil until very hot (about 370 to 375 degrees F). Press the edges together and use the tines of a fork to seal the hand pies. Fill a fry pan with about 2-3 inches of canola oil. Mark the edges to cut 4 x 3-inch rectangles. containerEl: document.querySelector('#fd-form-5d77d725cb4d50000f51081c') Should it not be thick enough, simply pour back into the skillet, add a little more dissolved cornstarch and cook some more.). While the blackberries are heating put the cornstarch in a small cup and add 2 tablespoons water. Let them thaw, uncovered in the refrigerator overnight. Scoop about 1 tablespoon or so of the cooled pie filing in the center of each round. Sprinkle water over flour mixture and pulse until dough forms moist clumps. Refrigerate for about 45 minutes. Brush the edge of each pie circle and then cover with another 6-inch pie circle. Required fields are marked *. I like to make it the night before I assemble blackberry hand pies, so it’s completely cooled and ready to go! Post a picture and mention, Cranberry and Pistachio Shortbread Cookies. Overlap them slightly on a half sheet pan lined with parchment paper and place in the freezer. Let the pie filling cool completely. Also try my Apple Cider Donuts. plus 2 teaspoons fresh lemon juice, divided 3 Tablespoons granulated sugar 1 Tbsp. Blackberry Hand PIes - These individual blackberry hand pies are flaky, stuffed full with a delicious homemade blackbery sauce made with fresh blackberries. Step 2: Dissolve the cornstarch in about ¼ cup of cold water. Brush the edges of the dough with the egg wash and place a second dough rectangle on top slightly stretching the dough to fit over the berry filling and so the edges meet. Thaw in the fridge, uncovered. Blackberry Hand Pies Roll out your biscuit dough or pie crust on a lightly floured surface, into 4-6 inch ovals, about ⅛-1/4-inch thick. Using a 5-inch round cutter, cut 8 rounds from piecrusts, 
rerolling scraps once. Don't forget to rate the recipe above and I would love for you to follow along on Instagram and tag me @ #cookingonthefrontburner. Preheat the oven to 400°F. For more great pie recipes be sure and try Homemade Cherry Pie, Easy Blueberry Pie, Blueberry Crumble Pie, Classic Apple Pie, and Classic Pumpkin Pie. Go easy and use store bought flaky crust for a treat that is single serve and portable! Step 4: Remove from the heat and add the cinnamon, nutmeg and stir to combine. The pies are best after they are glazed, but can be refrigerated for up to a week. Remove the other dough from the refrigerator and make remaining hand pies and refrigerate. Use a ruler and pizza wheel or sharp knife to straighten the edges. Thanks so much Lisa!! But, I think you’ll love them with the pie crust. I make blackberry hand pies the night before and slightly overlap them on a half sheet pan lined with parchment paper. Make the pie filling ahead of time and cool completely before filling your pie crust. You should have 2-3 tablespoons of liquid. Remove the pies from the oven and allow to cool to room temperature before adding the glaze. Your email address will not be published. Put the flour, sugar, and salt in a large bowl and whisk to combine. This dough will be used to make the remaining pies. If more water is needed add one teaspoon at a time. I had in mind making mini pies like I did for these blueberry hand pies last year. I think I really lucked out too because these berries were super large and full of flavor. These hand pies are a delicious combination of buttery pie dough filled with lots of blackberries and then topped with an all-natural blackberry glaze. Refrigerate for at least 15 minutes. Add 1/4 cup of ice water and use a rubber spatula to toss together. Brush each pie with remaining cream; sprinkle with turbinado sugar. Cook the berries, mashing with a potato masher or the back of a spoon, until they start to break down and release their juices, about 2 minutes. Doing a little research, I found that many old-time Southern cooks made these little hand pies with biscuit dough. Stir with a wooden spoon occasionally, making sure they do not burn. Press the edges together and use the tines of the fork to seal the edges. I will typically overlap them just a tad and be able to fit about 5-6 hand pies in each row, with a total of 3 rows per sheet pan. I can tell you have made these so many times! Who’s ready to get baking? Save my name, email, and website in this browser for the next time I comment. Cut the butter into 1/2-inch cubes and add it to the flour mixture. Jessica, these blackberry handpies are so beautiful with that glaze and the video is so helpful to see how you make each one. Brunch Pro by Feast Design Co. Follow A Farmgirl’s Kitchen on FACEBOOK and PINTEREST and subscribe my mailing list for ALL the latest recipes! Each issue of Taste of the South is filled with more than 60 wonderful recipes and delightful information on the South's favorite foods. Simply remove the plastic wrap and they’ll thaw perfectly overnight. Sign me up! The glaze should be really thick. In order to submit a comment to this post, please write this code along with your comment: 10bc9366d6067310401a0bd7b355df57, Meals are meant to be shared around the dinner table. Sift the powdered sugar to remove lumps and place in a small bowl. If you want a thinner glaze add additional blackberry juice 1 teaspoon at a time until the glaze is at the desired consistency. Also, if you are on Pinterest, please feel free to leave a comment there and a photo if you have one! Find more great recipes like this one in Taste of the South’s May/June 2017 issue! Go easy and use store bought flaky crust for a treat that is single serve and portable! Stir constantly for about 2-3 minutes until mixture has thickened. You can make hand pies AHEAD of time. … At this point, the pies can be stored at room temperature for 2 days in an airtight container. Fold over, lightly press down on the filling and the edges. You should have 15 rectangles. Nutritional information provided is computer-generated and only an estimate. This site uses Akismet to reduce spam. formId: '5d77d725cb4d50000f51081c', Did you make one of my recipes? I’ve been perfecting my Pie Crust Recipe for a few years now and we love Blackberry Pie. Cook the blackberries over medium heat for about 15-20 minutes or until soft. You may want to do your own research with the ingredients listed if you have concerns about health or specific diets. Add 1-2 tablespoons of glaze to each hand pie and spread with the black of a spoon. Dollop 2 tablespoons 
Blackberry Jam in center 
of each round. Can’t wait to make these…. Use the back of a spoon to push the blackberries through a fine mesh strainer. Brush the hand pies with egg wash and refrigerate for at least 30 minutes. Super simple to make these ahead of time and freeze them! https://www.thebakingfairy.net/2015/11/blackberry-hand-pies Read more →. This post may contain affiliate links. Fry until they are brown on both sides, about 3-4 minutes total. Dump the dough onto a lightly floured surface and press the dough together, folding it over on itself until it starts to hold together.