Blackberry Hand Pies- Easy & Delicious Dessert Recipe

Blackberry hand pies are the epitome of rustic charm and delicious simplicity, a portable parcel of pure summer joy. There’s something undeniably captivating about a perfectly crimped pastry pocket bursting with jewel-toned, tangy-sweet blackberries. We love them because they encapsulate the very essence of a sun-drenched afternoon, easily enjoyed on a picnic blanket or savored with a cup of tea. What truly makes these Blackberry hand pies special is their individual nature; each one is a delightful little masterpiece, offering a perfect ratio of flaky, buttery crust to luscious berry filling. They’re less fussy than a full-sized pie but deliver all the same heartwarming goodness, making them an absolute must-try for anyone seeking a taste of homemade bliss.

Blackberry Hand Pies

There’s something incredibly satisfying about a warm, fruit-filled pastry, and these Blackberry Hand Pies are no exception. They’re perfect for a grab-and-go treat, a delightful dessert, or even a special breakfast. The flaky crust, combined with the sweet and slightly tart blackberry filling, creates a flavor explosion that’s hard to resist. Plus, they’re surprisingly simple to make, especially with the help of a good quality pie crust and pre-made filling. Let’s dive into creating these delightful little pockets of joy!

Ingredients:

Preparing the Dough and Filling

The first step to creating our delicious hand pies is to get our ingredients ready. We’ll start by unrolling our refrigerated pie crusts onto a lightly floured surface. It’s important to handle the crust gently to avoid tearing it. If the dough feels too stiff to unroll easily, let it sit at room temperature for a few minutes. Once unrolled, I like to use a circular cookie cutter or a small bowl to cut out uniform circles from the dough. Aim for circles about 4-5 inches in diameter. You’ll need two circles for each hand pie – one for the bottom and one for the top.

Next, we’ll prepare our blackberry filling. While the can of blackberry pie filling is already prepared and delicious on its own, a little extra touch can elevate it. I like to slightly thicken the filling and give it a glossy sheen with a simple glaze. In a small bowl, whisk together the powdered sugar, corn syrup, and water until you have a smooth, pourable glaze. If it’s too thick, add a tiny bit more water, just a drop at a time. If it’s too thin, add a pinch more powdered sugar. This glaze isn’t strictly necessary, but it adds a lovely finishing touch and a little extra sweetness that complements the tartness of the blackberries.

Assembling the Hand Pies

Now for the fun part: assembling our hand pies! Take one of your prepared dough circles and place it on a flat surface. Spoon about 2-3 tablespoons of the blackberry pie filling onto one half of the dough circle, leaving a small border around the edge. Be careful not to overfill, as this can make sealing the pies difficult and lead to filling leaking out during cooking. Think of it as a generous dollop, but not so much that it’s piled high.

Once the filling is in place, take the other dough circle and place it over the filling. Carefully press the edges of the two dough circles together to seal them. You can use your fingers to crimp the edges, or a fork to create a decorative and secure seal. This is crucial to prevent all that delicious blackberry goodness from escaping during frying. Running a fork around the edge, pressing firmly with each tines, creates a beautiful pattern and ensures a good seal. I also like to poke a few small vents in the top of each hand pie with a toothpick or the tip of a knife. This allows steam to escape during frying, preventing the pies from puffing up too much and potentially bursting.

Frying the Hand Pies to Golden Perfection

The final stage is frying our beautiful hand pies. Heat about 1/2 inch of vegetable oil in a large, heavy-bottomed skillet over medium heat. It’s important not to overcrowd the pan; fry the hand pies in batches to ensure they cook evenly and don’t stick together. You’ll know the oil is ready when a tiny piece of dough dropped into it sizzles immediately.

Carefully slide 2-3 hand pies into the hot oil, making sure they have enough space. Fry for about 2-3 minutes per side, or until they are a beautiful golden brown and the crust is cooked through. Keep an eye on them, as they can go from perfectly golden to overcooked very quickly. Use a slotted spoon or a spatula to carefully flip the hand pies, ensuring they cook evenly on both sides. Once they’re a lovely golden brown, remove them from the oil and place them on a wire rack set over a baking sheet to drain any excess oil. This step is important for achieving a crispy crust. If you like, you can immediately brush them with the prepared glaze while they are still warm, allowing it to melt and create a beautiful, shiny finish.

These Blackberry Hand Pies are best served warm, allowing the blackberry filling to be wonderfully gooey and the crust to be at its crispiest. They are a simple yet elegant treat that’s sure to impress. Enjoy every bite!

Conclusion:

I hope you’re feeling inspired to whip up a batch of these delightful Blackberry Hand Pies! They truly are a fantastic treat – the perfect balance of sweet and tart blackberries encased in a flaky, buttery crust. Whether you’re looking for a show-stopping dessert for a special occasion or a simple, satisfying snack, these hand pies deliver. Their individual portions make them incredibly convenient for picnics, potlucks, or even just enjoying with a cup of tea on a quiet afternoon.

For serving, I love them warm, perhaps with a dollop of whipped cream or a scoop of vanilla ice cream. They also hold up beautifully at room temperature, making them a great make-ahead option. Feeling adventurous? Try substituting other berries like raspberries or blueberries, or even a mix! A touch of lemon zest in the filling can also add an extra layer of brightness. Don’t be intimidated by making your own pastry; it’s easier than you think, and the results are so rewarding. Give these Blackberry Hand Pies a try – I promise you won’t regret it!

Frequently Asked Questions about Blackberry Hand Pies:

Can I make the pastry ahead of time?

Absolutely! You can prepare the pie dough up to two days in advance and store it, well-wrapped, in the refrigerator. You can even freeze the dough for up to a month; just be sure to thaw it in the refrigerator overnight before you plan to use it.

How should I store leftover hand pies?

Store any leftover Blackberry Hand Pies in an airtight container at room temperature for up to two days, or in the refrigerator for up to four days. To reheat, simply place them in a warm oven for a few minutes until the crust is crisp again.

What if I don’t have fresh blackberries?

Frozen blackberries work wonderfully in this recipe! You’ll want to use them directly from frozen, and you may need to increase the baking time slightly. If using frozen berries, ensure they are not thawed before adding them to the filling, as this can make the filling too watery.

Blackberry Hand Pies

Delicious and easy blackberry hand pies, perfect for a sweet treat.

Prep Time
15 Minutes

Cook Time
5 Minutes

Total Time
20 Minutes

Servings
6 pies

Ingredients

• 21 oz. can blackberry pie filling
• Refrigerated pie crust
• 1/2 cup powdered sugar
• 1 teaspoon corn syrup
• 1 tablespoon water
• Vegetable oil for frying

Instructions

1. Step 1
   Prepare the blackberry filling: In a bowl, combine the 21 oz. can blackberry pie filling with 1 teaspoon corn syrup and 1 tablespoon water. Stir gently to combine.
2. Step 2
   Prepare the pie crust: Unroll the refrigerated pie crust according to package directions. Cut out circles using a cookie cutter or glass.
3. Step 3
   Assemble the hand pies: Spoon a portion of the blackberry filling onto one half of each pie crust circle. Fold the other half over to create a half-moon shape and crimp the edges with a fork to seal.
4. Step 4
   Fry the hand pies: Heat vegetable oil in a skillet over medium heat. Carefully place the hand pies into the hot oil, a few at a time, and fry for about 2-3 minutes per side, until golden brown.
5. Step 5
   Make the glaze: While the pies are frying, whisk together 1/2 cup powdered sugar with a small amount of water (a teaspoon or two) until a smooth, pourable glaze forms.
6. Step 6
   Glaze and serve: Once fried, remove the hand pies from the oil and place them on a wire rack to drain. Drizzle the powdered sugar glaze over the warm pies and let set before serving.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.