Blackberry Hand Pies
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.
- 3 cups (462 grams) blackberries, divided
- 1 tablespoon lemon juice
- 1/2 cup (100 grams) granulated sugar
- 2 tablespoons water
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground cinnamon
- 1 tablespoon cornstarch
- 2 1/2 cups (380 grams) all-purpose flour
- 2 tablespoon (25 grams) white granulated sugar
- 1 teaspoon kosher salt
- 20 tablespoons (284 grams) cold unsalted butter cubed
- 1/2 cup ice-cold water or more if required
- 1 teaspoon lemon juice
- 1 (50 grams) large egg
- 1 teaspoon water
- 1/4 cup (40 grams) fresh blackberries
- 2 cups (230 grams) powdered sugar sifted
- 2 teaspoons lemon juice
Make the Blackberry Filling
In a small bowl, combine the cornstarch and 1 tablespoon of water and stir to mix together.
Combine 2 cups (329 grams) of the blackberries, lemon juice, sugar, 1 tablespoon of water, salt, and cinnamon in a 3 or 4-quart nonreactive saucepan. Bring the mixture to a boil and then reduce to medium heat until the berries are soft. Mash the berries with potato masher or back of a large spoon. Add the whole berries and cook for 1 minute.
Stir the cornstarch slurry and add it to the berries. Stir constantly and bring the mixture to a boil and cook for 1 minute to cook away the cornstarch taste. The berries should be slightly thicker. Remove the berries from the heat, cool to room temperature and refrigerate to chill the filling.
Make the Pie Dough
Put the flour, sugar, and salt in a large bowl and whisk to combine.
Cut the butter into 1/2-inch cubes and add it to the flour mixture. Use a pastry cutter to cut the butter into the dry ingredients until the butter is pea-sized. 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.
Add 1/4 cup of ice water and use a rubber spatula to toss together. The dough will start to come together, but will still be slightly crumbly or shaggy but should hold together when squeezed into a ball. If more water is needed add one teaspoon at a time.
Dump the dough onto a lightly floured surface and press the dough together, folding it over on itself until it starts to hold together. Try not to work the dough too much or it may become and overdeveloped and tough.
Shape the dough into a rectangular block 1-inch thick. Wrap it in plastic wrap and chill for at least 1 hour. The dough can be refrigerated for up to 3 days and frozen for up to 2 months.
Make the Hand Pies
Remove the pie dough for the refrigerator. Let it sit at room temperature for 10 minutes to make sure it will rough out easily. Generously flour the work surface and roll out the dough to a rectangle that is slightly bigger than 20 x 14-inches and 1/8-inch thick. Use a ruler and pizza wheel or sharp knife to straighten the edges
Mark the edges to cut 4 x 3-inch rectangles. You should have 15 rectangles. Gather the dough scraps, pat them together to make one piece. Refrigerate for at least 15 minutes. This dough will be used to make the remaining pies.
Make the egg wash. Take a dough rectangle, spoon 4 tablespoons of the blackberry filling in the center of the dough along the length of the rectangle. 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. Press the edges together and use the tines of the fork to seal the edges.
Brush the hand pies with egg wash and refrigerate for at least 30 minutes. Remove the other dough from the refrigerator and make remaining hand pies and refrigerate.
Bake the Hand Pies
Preheat the oven to 400°F. Remove the pies from the refrigerator and place them on a parchment line baking sheet. Brush them a second time with the egg wash and bake for 18-20 minutes until golden brown.
Remove the pies from the oven and allow to cool to room temperature before adding the glaze. At this point, the pies can be stored at room temperature for 2 days in an airtight container.
Sift the powdered sugar to remove lumps and place in a small bowl. Use the back of a spoon to push the blackberries through a fine mesh strainer. You should have 2-3 tablespoons of liquid. Add 2 tablespoons of the blackberry juice and 2 teaspoons of lemon juice to the powdered sugar. Stir with a spoon until the glaze is smooth and no white bits of powdered sugar remain. The glaze should be really thick. If you want a thinner glaze add additional blackberry juice 1 teaspoon at a time until the glaze is at the desired consistency.
Add 1-2 tablespoons of glaze to each hand pie and spread with the black of a spoon. Allow the glaze to set and enjoy. The pies are best after they are glazed, but can be refrigerated for up to a week.
Calories: 485kcal | Carbohydrates: 65g | Protein: 5g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 77mg | Sodium: 303mg | Potassium: 116mg | Fiber: 3g | Sugar: 38g | Vitamin A: 816IU | Vitamin C: 10mg | Calcium: 26mg | Iron: 2mg