Blackberry Hand Pies

Introduction

There’s something utterly charming about a personal-sized pie you can hold in your hand. These blackberry hand pies deliver a burst of sweet-tart berry filling encased in a flaky, golden crust. They’re perfect for a portable treat, a picnic dessert, or a cozy snack that feels both rustic and special.

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 large saucepan over medium heat, combine the blackberries, butter, granulated sugar, and lemon juice. Cook, stirring occasionally, until the berries begin to release their juices and the mixture becomes bubbly.
2. In a small bowl, whisk the cornstarch with one tablespoon of water to create a slurry. Stir this slurry into the simmering berry mixture.
3. Continue to cook for 2-3 minutes, stirring constantly, until the filling has thickened significantly. Remove from heat and stir in the ground nutmeg and cinnamon. Set aside to 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 bowl to cut out 12 circles, each approximately 5-6 inches in diameter.
5. Place 2-3 tablespoons of the cooled blackberry filling onto one half of each dough circle, leaving a 1/2-inch border. Fold the other half of the dough over the filling to create a half-moon shape.
6. Crimp the edges firmly with a fork to seal each pie.
7. In a deep, heavy-bottomed pot or Dutch oven, heat 2-3 inches of canola oil to 375°F (190°C).
8. Carefully fry the hand pies in batches for about 2-3 minutes per side, or until they are deeply golden brown and crispy. Avoid overcrowding the pot.
9. Use a slotted spoon to transfer the fried pies to a wire rack or a paper towel-lined plate to drain and cool slightly before serving.

Variations

• Baked Option: Instead of frying, you can bake the pies. Brush them with an egg wash, sprinkle with coarse sugar, and bake at 400°F (200°C) for 15-20 minutes.
• Dusting: For a classic look, dust the cooled fried pies with powdered sugar just before serving.
• Shape Change: Try using a rectangular piece of dough to create traditional turnover shapes, or use a smaller cutter for bite-sized pies.
• Serving Idea: Serve warm with a side of vanilla ice cream or a dollop of whipped cream for an indulgent dessert.

Tips for Success

• Ensure your filling is completely cool before assembling the pies; a warm filling will make the dough soggy and difficult to seal.
• Maintain a consistent oil temperature of 375°F for frying. Use a kitchen thermometer for accuracy to ensure a crisp, non-greasy crust.
• When sealing the pies, press out any excess air around the filling before crimping to prevent the pies from bursting open in the hot oil.
• Let the fried pies rest for at least 5-10 minutes before eating, as the filling will be extremely hot.

Storage & Reheating

Store completely cooled hand pies in an airtight container at room temperature for up to 2 days. To reheat and restore crispiness, warm them in a 350°F (175°C) oven for 5-8 minutes. They are best enjoyed fresh.

FAQ

Can I use store-bought pie crust?

Yes, you can absolutely use a high-quality store-bought pie crust or puff pastry if you’re short on time. The recipe specifies “homemade pie crust or biscuit dough,” but store-bought is a convenient substitute.

What if I don’t have a deep-fry thermometer?

You can test the oil by dropping a small piece of dough into it. If it sizzles vigorously and turns golden brown within 60 seconds, the oil is likely ready.

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.

My pies burst open while frying. What happened?

This is usually caused by overfilling, an imperfect seal, or trapped air inside the pie. Be sure to crimp the edges very firmly and don’t overstuff the dough.

Can I bake these instead of frying?

Absolutely. See the “Variations” section above for a simple baked method. The texture will be more like a traditional baked pie, but still delicious.

Can I use other berries?

The recipe and ingredients list are designed for blackberries. However, the technique would work with a similar volume of other berries like raspberries or blueberries, though the sugar amount may need slight adjustment based on their natural sweetness.