Blackberry Hand Pies

Introduction

Blackberry hand pies are the perfect portable dessert, featuring a flaky crust and a jammy, spiced blackberry filling. They come together quickly and offer a fun alternative to a full-sized pie. You’ll love the combination of sweet berries with warm cinnamon and nutmeg, all fried to golden perfection.

Prep & Cook Time

• Prep Time: 30 minutes
• Cook Time: 3 minutes
• Total Time: 33 minutes
• Servings: 12 hand pies

Ingredients

• 5 cups fresh or frozen blackberries
• 4 tablespoons butter
• 3/4 cup granulated sugar
• 2 tablespoons lemon juice
• 2 tablespoons cornstarch
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• Homemade pie crust or biscuit dough
• canola oil (for frying)

Instructions

1. In a medium saucepan, combine the blackberries, butter, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the berries break down and release their juices, about 8-10 minutes.
2. In a small bowl, whisk the cornstarch with 1 tablespoon of water to create a slurry. Slowly stir this slurry into the simmering berry mixture.
3. Continue to cook for 2-3 more minutes, stirring constantly, until the filling has thickened significantly. Remove from heat and stir in the ground nutmeg and ground cinnamon. Let the filling cool completely.
4. While the filling cools, roll out your homemade pie crust or biscuit dough to about 1/8-inch thickness. Use a round cutter or a glass to cut out 12 circles, approximately 5-6 inches in diameter.
5. Place a heaping tablespoon of the cooled blackberry filling in the center of each dough circle. Moisten the edges of the circle with water, then fold the dough over the filling to create a half-moon shape. Press the edges together firmly and crimp with a fork to seal.
6. In a heavy-bottomed pot or deep skillet, heat about 2 inches of canola oil to 375°F (190°C). Carefully fry the hand pies in batches for about 2-3 minutes per side, or until they are deep golden brown and crispy.
7. Transfer the fried hand pies to a wire rack or a paper towel-lined plate to drain and cool slightly before serving.

Variations

• Baked Option: Instead of frying, brush the hand pies with an egg wash, sprinkle with coarse sugar, and bake at 400°F (200°C) for 18-22 minutes until golden.
• Mini Pies: Use a smaller cutter to create bite-sized hand pies, adjusting the frying or baking time downward.
• Dusting: Serve the warm pies with a light dusting of powdered sugar for extra sweetness.
• Shape Change: Try a square or rectangular shape for a rustic look, sealing the edges well.

Tips for Success

• Ensure the filling is completely cool before assembling the pies to prevent a soggy crust and to make sealing easier.
• Maintain a consistent oil temperature of 375°F for frying; use a thermometer and fry in small batches to avoid crowding and temperature drops.
• Don’t overfill the pies—a heaping tablespoon is plenty. Too much filling can cause them to burst during cooking.
• If your dough becomes too warm and difficult to handle while assembling, chill it for 10-15 minutes before rolling and cutting.

Storage & Reheating

Store completely cooled hand pies in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 5 days. Reheat in a toaster oven or conventional oven at 350°F (175°C) for 5-10 minutes to restore crispness.

FAQ

1. Can I use store-bought pie crust?

Yes, you can absolutely use a high-quality store-bought pie crust or biscuit dough if you’re short on time. The results will still be delicious.

1. My filling is too runny. What happened?

This usually means the cornstarch slurry wasn’t cooked long enough to activate and thicken. Make sure you cook the filling for the full 2-3 minutes after adding the slurry while stirring constantly.

1. Can I bake these instead of frying them?

Absolutely. See the “Variations” section above for baking instructions. They will be less crispy but still very tasty.

1. How do I know when the oil is hot enough for frying?

The ideal temperature is 375°F (190°C). Use a deep-fry or candy thermometer for accuracy. If you don’t have one, you can test by dropping a small piece of dough into the oil; it should sizzle vigorously and turn golden brown in about 60 seconds.

1. Can I make the filling ahead of time?

Yes, the blackberry filling can be made up to 2 days in advance and stored covered in the refrigerator. Let it come to room temperature or give it a quick stir before using.

1. Why did my hand pies burst open while frying?

This is typically caused by overfilling, not sealing the edges well enough, or the oil being too hot. Make sure to crimp the edges firmly with a fork and maintain the correct oil temperature.