These simple Fresh Blackberry Hand Pies are made with ripe, plumb, and juicy blackberries with a hint of lemon. Go easy and use store bought flaky crust for a treat that is single serve and portable!
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.
I had in mind making mini pies like I did for these blueberry hand pies last year. I think I really lucked out too because these berries were super large and full of flavor.
Hand pies are a great dessert for grab-and-go, in a school lunch, or for picnic time. Who’s ready to get baking?
- fresh blackberries
- pie crust
- coarse sugar
Step by Step Instructions
Step 1 – In a medium saucepan place your berries and have the heat turned onto medium
Step 2 – Cook the berries until the juices come out and break up the berries with a spoon or spatula (this takes about 6-7 minutes)
Step 3 – Once the berries are cooked add in the sugar, cornstarch and salt. Stir constantly for about 2-3 minutes until mixture has thickened.
Step 4 – Add in lemon juice and set aside to cool
Step 5 – Preheat oven to 425 degrees; unroll pre-made pie dough (2 to a package) and use a 3 1/2″ cutter to make circles (save scraps to re-roll); do this to both pie crusts
Step 6 – Place 6 circles on either a silpat mat or parchment paper on a cookie sheet
Step 7 – Place about a heaping tablespoon of the blackberry filling on the center of the rounds; leave at least 1/4″ of dough
Step 8 – Use an pastry brush to paint egg wash onto dough (this will help seal the top pie crust)
Step 9 – Place another crust round on top of the bottom crust and use a fork to crimp the edges (I used a small star cookie cutter to be decorative otherwise just place a few slits in the dough)
Step 10 – Brush the tops of the pie crust with the egg wash and sprinkle coarse sugar on top; bake for 20 minutes until golden brown
Here in the final result!
- Using pre-made, store bought pie crust speeds up the process
- Use fresh blackberries as this has not been tested with frozen ones
- Be sure to have a “vent” in the top crust – either a small design as shown or cut a few slits (to allow steam to escape)
- I recommend a tablespoon scoop to place filling on dough (slightly round it)
- Use either a silpat mat or parchment paper to prevent sticking on cookie sheet (sometimes the filling oozes out which is totally fine)
- I cut all the rounds out of both pie crusts and cover the remaining dough scraps until I’m ready to re-roll)
- Best tip – the fruit filling while cooking is extremely hot and can burn – be careful to not stir too fast and get some on your skin
- Blueberries, raspberries and strawberries would also work in these hand pies
- You could leave off the coarse sugar and make a glaze with powdered sugar and milk instead
- Fruit pies can be stored on your counter in a sealed container for 2 days
- You may also refrigerate the pies for 4 days
- Freezing is an option too – wrap each one individually and when ready to serve let thaw on counter. You might want to heat up a bit – place in a 350 oven for about 5-7 minutes
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- 2 cups fresh blackberries
- 3 tablespoons sugar
- 1 1/2 tablespoons cornstarch
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon salt
- 2 pre-made pie crusts
- 1 egg
- 1 tablespoon coarse sugar
- 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
- Preheat oven to 425°
- 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
- Brush egg wash around edges
- 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)
Filling will be hot; let cool before eating
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 200Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 19mgSodium: 204mgCarbohydrates: 26gFiber: 3gSugar: 8gProtein: 3g
Nutritional information provided is computer-generated and only an estimate. You may want to do your own research with the ingredients listed if you have concerns about health or specific diets.