Go easy and use store bought flaky crust for a treat that is single serve and portable! Brush the edges of the dough with the egg wash and place a second dough rectangle on top slightly stretching the dough to fit over the berry filling and so the edges meet. But, I think you’ll love them with the pie crust. Remove from the hot oil and let drain on paper towels on a half-sheet pan. These simple Fresh Blackberry Hand Pies are made with ripe, plumb, and juicy blackberries with a hint of lemon. If using your fingers toss the butter in the dry ingredients to coat the butter then mash the pieces of butter between our thumb and forefinger until the butter is pea-sized. https://www.tasteofthesouthmagazine.com/blackberry-hand-pies #feast-advanced-jump-to {z-index:999;border:none;opacity:0.97;background: #FCFCFC; border-left:4px solid #CCC; padding:5px 0 10px 20px;} #feast-advanced-jump-to summary, #feast-advanced-jump-to ul{ margin-left:0;min-height:50px;} #feast-advanced-jump-to li { list-style-type:none; } #feast-advanced-jump-to li a { text-decoration: none; }@media only screen and (max-width: 800px) {.single h2 { display: block; position: relative;padding-top:83px;margin-top:-83px;}} Refrigerate for about 45 minutes. Let the pie filling cool completely. You have entered an incorrect email address! Did you make one of my recipes? Sprinkle with sugar and lemon juice while they cook. Or drizzle with a simple glaze. Unroll pie crusts and cut 6-inch circles. As you create each hand pie, place them on a half sheet pan lined with a piece of parchment paper. Fold over, lightly press down on the filling and the edges. Fold dough over filling, crimping edges with a fork to seal. Example: Yes, I would like to receive emails from A Farmgirl's Kitchen. Save my name, email, and website in this browser for the next time I comment. Stir to combine. Follow A Farmgirl’s Kitchen on FACEBOOK and PINTEREST and subscribe my mailing list for ALL the latest recipes! Jump to:Ingredients Brush the edge of each pie circle and then cover with another 6-inch pie circle. Pour in the cornstarch mixture once they are almost done and let cook to thicken the blackberries and juice. Ingredients 1 Package purchased pie dough (2 sheets) 1 Package (6 ounces) Driscoll’s Blackberries 2-3 Tbsp. Blackberry Hand Pies Roll out your biscuit dough or pie crust on a lightly floured surface, into 4-6 inch ovals, about ⅛-1/4-inch thick. Blackberry Hand Pies – dough cut into rectangles Place 3-4 tablespoons of filling in the center of one rectangle, brush the edges with egg wash and place another rectangle on top. (You can unsubscribe anytime). You might want to heat up a bit – place in a 350 oven for about 5-7 minutes, Place the blackberries in a medium saucepan and turn the heat to medium, Cook, stirring occasionally until they become soft and juices are released (about 6 minutes), Add in the sugar, cornstarch and salt to cooked berries and stir constantly for about 2-3 minutes until mixture is thickened, Remove from heat and add in lemon juice and cool slightly, Line two cookie sheets with parchment paper or siplat mat, Cut 20 circles with a 3 1/2" cutter ( you will need to gather scraps and re-roll), Place half of the circles on cookie sheets, Place a heaping tablespoon of filling onto each leaving about a 1/4" edge, Beat an egg with about 2 teaspoons water to make egg wash, Place top crust on and crimp edges with a fork (make a few slits or cut a design out before placing on bottom dough), Brush tops with egg wash and sprinkle with coarse sugar, Bake for about 20 minutes until golden brown (ok if filling oozes out). These hand pies are a delicious combination of buttery pie dough filled with lots of blackberries and then topped with an all-natural blackberry glaze. Use the back of a spoon to push the blackberries through a fine mesh strainer. plus 1 teaspoon all-purpose flour 1/4 Tsp. containerEl: document.querySelector('#fd-form-5d77d725cb4d50000f51081c') This site uses Akismet to reduce spam. Cover the tray loosely with plastic wrap. Disclosure: As an Affiliate Marketer, I earn from qualifying purchases. Dollop 2 tablespoons 
Blackberry Jam in center 
of each round. Place uncooked pies on a half-sheet pan which is lined with parchment paper. Add chilled butter and shortening and pulse until mixture resembles coarse meal. Variations So, I thought these hand pies would be perfect combination for fall. This also makes the pie dough super cold when you fry them, helping them become perfectly flaky.You can even freeze them. formId: '5d77d725cb4d50000f51081c', Preheat oven to 375°. Learn how your comment data is processed. Let the pie filling cool completely. Add the whole berries and cook for 1 minute. Copyright © 2020 Cooking on the Front Burner, Graphic & Theme Customization by Little Eye. Yes, I would like to receive emails from A Farmgirl's Kitchen. Step 3: Pour in the cornstarch mixture once they are almost done and let cook to thicken the blackberries and juice. Make a big batch of the blackberry pie filling and let it cool completely. Try not to work the dough too much or it may become and overdeveloped and tough. In a food processor, blend together flours, sugar, and salt. plus 2 teaspoons fresh lemon juice, divided 3 Tablespoons granulated sugar 1 Tbsp. These yummy fried hand pies are small pieces of dough with a dollop of blackberry pie filling, then crimped and fried. While the blackberries are heating put the cornstarch in a small cup and add 2 tablespoons water. (Lightly wet edges with water, using your fingertip if needed) Crimp the edges of the dough with a floured fork. Dump the dough onto a lightly floured surface and press the dough together, folding it over on itself until it starts to hold together. Wrap it in plastic wrap and chill for at least 1 hour. Sift the powdered sugar to remove lumps and place in a small bowl. The glaze should be really thick. Blackberry hand pies can be prepared ahead of time, refrigerated or frozen. Add the blackberries and granulated sugar to a medium saucepan and heat over medium. Unroll pie crust on a lightly flour surface and, with a biscuit cutter, cut pie dough into 3 inch circles. Don't forget to rate the recipe above and I would love for you to follow along on Instagram and tag me @ #cookingonthefrontburner. Mash the berries with potato masher or back of a large spoon. I can tell you have made these so many times! On a lightly floured surface, unroll each piecrust. You may want to do your own research with the ingredients listed if you have concerns about health or specific diets. Tis the season for fresh berries and when I saw these beauties at my local grocery store, I couldn’t resist picking up a package. You should have 15 rectangles. Heat the oil until very hot (about 370 to 375 degrees F). Mix the blackberries and sugar together and let sit at room temperature, stirring up every 15 minutes for 45 minutes to macerate the berries. Using a 5-inch round cutter, cut 8 rounds from piecrusts, 
rerolling scraps once. NOTE: If you leave them covered with plastic wrap after being frozen, they end up with too much condensation.