Blackberry hand pies are a delightful, portable treat that captures the essence of summer in every bite. There’s something undeniably charming about these individual pastries, bursting with the sweet-tartness of ripe blackberries encased in a flaky, golden crust. We all crave that perfect handheld dessert, don’t we? Something we can enjoy on a picnic, at a backyard barbecue, or simply with a cup of tea on a quiet afternoon. What truly sets these blackberry hand pies apart is the perfect balance of textures – the crisp, buttery pastry giving way to the juicy, slightly jammy blackberry filling. It’s a nostalgic flavor that reminds me of simpler times, a classic for a reason, and an absolute joy to make and share.
Blackberry Hand Pies
There’s something undeniably charming about hand pies. They’re perfectly portioned, portable, and utterly delightful. And when those little pockets of pastry are filled with the sweet, slightly tart burst of blackberries, you have a winner. These Blackberry Hand Pies are incredibly easy to make, especially with the help of store-bought pie crust and canned filling. They’re perfect for a quick dessert, a delightful afternoon snack, or even a fun treat to pack for a picnic. The aroma that fills your kitchen as they bake (or fry, as we’ll be doing today!) is simply irresistible. Get ready to impress yourself and anyone lucky enough to share these with you!
Ingredients:
Cooking Instructions
Let’s get started on these delightful little treats! The beauty of these hand pies lies in their simplicity, but a few extra touches can elevate them from good to absolutely amazing. We’ll be frying these for an extra crispy, golden finish, but I’ll also offer a baking alternative just in case.
Preparing the Hand Pies
1.
First, we need to get our pie crust ready. Open up your refrigerated pie crusts. You’ll usually find two rolled out crusts in a package. Gently unroll them onto a clean, lightly floured surface. If they seem a little sticky, a light dusting of flour will do the trick. Now, using a round cookie cutter or a glass with about a 4-5 inch diameter, cut out as many circles as you can from each pie crust. You should aim for about 6-8 circles per crust, giving you a total of 12-16 circles. Don’t worry if you don’t get perfect shapes; a little rustic charm is part of their appeal. Gather up any scraps, gently re-roll them if needed, and cut out more circles. The goal is to have enough pastry circles to form the base and the top of your hand pies.
2.
Next, it’s time for the star of the show: the blackberry filling. Open the 21 oz. can of blackberry pie filling. Give it a gentle stir with a spoon to ensure the berries are evenly distributed. Now, take half of your prepared pastry circles and place them on a parchment-lined baking sheet. We’ll be filling these. Spoon about 1-2 tablespoons of the blackberry pie filling onto the center of each of these pastry circles. Be careful not to overfill, as you want to be able to seal the edges properly without the filling oozing out too much during cooking. Leave a small border around the edge – about half an inch – for sealing. This border is crucial for preventing a messy situation later on.
Assembling and Cooking
3.
Now for the sealing process, which is quite straightforward. Take the remaining pastry circles and place one on top of each filled pastry circle, creating a little sandwich. Gently press down around the filling to remove any air pockets. Then, using the tines of a fork, crimp the edges of each hand pie to seal them securely. This not only creates a pretty pattern but also ensures that your delicious blackberry filling stays tucked away inside during the cooking process. You can also use your fingers to pinch and fold the edges if you prefer. Once senon-alcoholic aled, use a sharp knife to cut a small vent or two on the top of each hand pie. This allows steam to escape, preventing them from puffing up too much and potentially bursting.
4.
Now, let’s talk about cooking. We’re going for a fried finish today, which gives these hand pies an incredible crispiness and golden hue. In a large, heavy-bottomed pot or Dutch oven, heat about 2-3 inches of vegetable oil over medium-high heat. You want the oil to reach around 350°F (175°C). If you don’t have a thermometer, you can test the oil by dropping a tiny piece of pie crust into it; it should sizzle and bubble immediately. Carefully slide 2-3 hand pies into the hot oil, being sure not to overcrowd the pot. Fry them for about 2-3 minutes per side, or until they are a beautiful golden brown. Use a slotted spoon or a spider strainer to carefully remove them from the oil and place them on a wire rack set over a baking sheet to drain. This will help them stay nice and crispy.
Finishing Touches
5.
While the hand pies are still warm, it’s time for the final flourish: a simple yet elegant glaze. In a small bowl, whisk together the 1/2 cup of powdered sugar, 1 teaspoon of corn syrup, and 1 tablespoon of water until you have a smooth, drizzle-able consistency. The corn syrup helps to give the glaze a lovely sheen and prevents it from hardening too much. If the glaze is too thick, add a tiny bit more water, a drop at a time, until it reaches your desired consistency. Drizzle this sweet glaze generously over the tops of your warm blackberry hand pies. The warmth will help the glaze set slightly. Let the glaze set for a few minutes before serving. These are best enjoyed warm, but they are also delicious at room temperature.
If frying isn’t your preference, you can bake these instead. Preheat your oven to 375°F (190°C). Place the assembled hand pies on a parchment-lined baking sheet. You can brush the tops with a little beaten egg for extra shine. Bake for 20-25 minutes, or until the crust is golden brown and puffed. Let them cool slightly before glazing. Enjoy your homemade Blackberry Hand Pies!
Conclusion:
I truly hope you’ve enjoyed learning how to create these delightful blackberry hand pies! They are an absolute winner for so many reasons: the flaky, buttery crust perfectly complements the burst of sweet-tart blackberry filling, making each bite a miniature explosion of summer flavor. These are perfect for picnics, potlucks, or simply as a special treat to brighten any day. I love serving them warm with a scoop of vanilla bean ice cream or a dollop of whipped cream for an extra touch of indulgence.
Don’t be afraid to get creative with your own variations! Consider adding a pinch of cinnamon or nutmeg to the filling for a warmer spice note, or perhaps a hint of lemon zest for an even brighter citrus punch. You could also experiment with different berries, like raspberries or blueberries, or even a combination. The beauty of these blackberry hand pies is their versatility. I encourage you to give this recipe a try – you won’t be disappointed! They’re surprisingly simple to make and the reward is a batch of charming, individually portioned pies that are always a crowd-pleaser.
Frequently Asked Questions:
Can I make the dough ahead of time?
Absolutely! The pie dough can be made up to 2 days in advance and stored, well-wrapped, in the refrigerator. You can also freeze the dough for up to a month. Just be sure to let it thaw completely in the refrigerator before rolling it out.
How should I store leftover hand pies?
Store any leftover blackberry hand pies in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. They are delicious at room temperature or gently reheated.
What if I don’t have fresh blackberries?
Frozen blackberries work wonderfully in this recipe! You may just need to add a touch more thickener (like cornstarch or tapioca starch) as frozen berries release more moisture when cooked. Thaw them slightly before using.
Blackberry Hand Pies
Delicious individual blackberry hand pies, perfect for a sweet treat.
Ingredients
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21 oz. can blackberry pie filling
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Refrigerated pie crust
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1/2 cup powdered sugar
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1 teaspoon corn syrup
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1 tablespoon water
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Vegetable oil for frying
Instructions
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Step 1
Prepare the pie crust according to package directions. Cut out circles for the hand pies. -
Step 2
Spoon blackberry pie filling onto one half of each crust circle, leaving a border. -
Step 3
Fold the other half of the crust over the filling and crimp the edges to seal. -
Step 4
Heat vegetable oil in a skillet over medium heat. -
Step 5
Carefully fry the hand pies for 2-3 minutes per side, until golden brown. -
Step 6
Remove pies from oil and place on a wire rack to drain. -
Step 7
Whisk together powdered sugar, corn syrup, and water to create a glaze. Drizzle over the warm hand pies.
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.
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