Brackberry Hand Pies

3 cups blackberries, divided
⅓ cup sugar
3 teaspoons lemon juice
7 tablespoons water, divided
2 tablespoons cornstarch
1 ready-made pie crust (such as Pillsbury)
1 large egg, whisked
1 tablespoon water
Preheat the oven to 400°F and line a baking sheet with parchment paper. Set aside.
For the Blackberry Filling:
Heat a saucepan over low/medium heat.
Stir 2 cups of blackberries, sugar, lemon juice, and 3 tablespoons water into the pan and bring to a boil.
Let boil for 3-4 minutes, then add the remaining 1 cup of blackberries. Stir.
Mix 4 tablespoons water and cornstarch together. Add the cornstarch mixture to the blackberries and stir.
Continue cooking until the sauce thickens.
Remove from heat and let cool for 15 minutes.
Making The Hand Pies ITy Hand Pies
Unroll the pie crust on a lightly floured surface and, using a biscuit cutter, cut the pie dough into 3-inch circles.
3 cups blackberries, divided
Add a little water to the edges of the dough before filling to help seal.
/ cup sugar
Add a heaping tablespoon (or to) of blackberry sauce to the center of each pie dough. Fold the dough in half and, using a fork, crimp the edges to help secure the filling. Place hand pies on the prepared baking sheet.
In a small bowl, whisk the egg and tablespoon of water together, then brush the top of each hand pie.
Bake at 400°F for approximately 15-18 minutes or until golden brown. Remove from the oven and enjoy warm.
3 cups blackberries, divided
Blackberry filling can also be served warm over pancakes, French toast, etc., or cooled and used for toppings on cheesecakes, crepes, etc. ice
Prep Time: 20 minutes 1 Cook Time: 25 minutes | Total
Time: 45 minutes | Servings: 8 Hand Pies

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