This Blackberry Hand Pies recipe makes the perfect portable version of a sweet dessert. Packed full of juicy blackberries! These portable pies are loaded with fresh fruit that will keep you coming back for more.
Enjoy the crisp, flaky crust and gooey, sweet blackberry center when biting into one of these homemade Blackberry Hand Pies. Prepared with fresh ingredients, including blackberries, sugar, and a crisp crust, you’ll have the perfect treat to eat hot or cold, whether at home or headed out the door.
Blackberry Hand Pies
I’ve always been a pie lover. In fact, I’d have to say that I’d choose pie over cake any day. With that in mind, I love the idea of hand pies and how easy they are to enjoy, even if you’re on the go. It may be no surprise that this Blackberry Hand Pies recipe is on my list of favorites. There’s so much to love from the flaky, buttery crust to the sweet, gooey center. Best of all, you don’t need a fork to eat these pies!
Why You’ll Love This Hand Pie Recipe
Hand pies take traditional pies to the next level. No need to sit down and grab a fork to dig in, but there’s also a lot more to love, such as:
- Easy – These pies are SO incredibly easy to make. Once you try the recipe, it’ll quickly become your favorite.
- Delicious – This recipe is a must for you if you love a good pie and are a fan of fruit filling in desserts.
- Great for everyone – Kids and adults thoroughly enjoy these pies. Why wouldn’t they? Not only are they loaded with flavor, but they’re also so easy to take with you wherever!
Recipe for Blackberry Filling Ingredients
- Pie dough – Use homemade pie crust dough or create your own, whichever is easier and better for you.
- Fresh blackberries – Get your blackberries at the store or farmer’s market and be sure to rinse well before using.
- Lemon juice – Add a slightly zesty taste to your filling with the blackberries by adding lemon juice in the mix.
- Sugar – Include a touch of sweetness in the center by combining your blackberries with granulated sugar.
- Cornstarch – Thicken the base for your filling with a bit of cornstarch, ensuring it’s gooey and as thick as you’d like it.
Homemade Berry Hand Pies Variations
- Combine the blackberries with other fruits, such as raspberries and strawberries, to create a fruit-filled version of these hand pies.
- Drizzle a homemade glaze on your hand pies or use caramel syrup as a special touch.
- Include a chocolate frosting on top of your hand pies. The chocolate will go great with the fruit filling.
Blackberry Hand Pie Tips
- If you want to make sure your hand pies don’t get soggy, it’s best to chill them for a minimum of 20 minutes before you bake them. It’s also a good idea to preheat your oven and have it nice and hot when you’re ready to put the hand pies in there to cook.
- Use egg wash to help you seal the hand pies shut. If you use the egg wash, the sides of the crust will stick much better, so you won’t have to worry about the inside opening and the filling coming out in the oven.
- If you plan on adding a glaze, chocolate drizzle, or anything else, do it after you’ve baked the hand pies. Once you remove them from the oven, you can drizzle your toppings over them.
FAQs for Blackberry Hand Pies
Can I use frozen blackberries for this recipe?
It’s best to use fresh blackberries to achieve the best outcome possible. You can also use pre-made blackberry filling if you can find it at a grocery store.
Can I follow this recipe to prepare other types of hand pies?
Absolutely. If blackberries aren’t your favorite, use this recipe to make apple, strawberry, blueberry, and even peach versions of the hand pies.
Will cream cheese taste good with the blackberry filling?
Definitely. If you want to make the hand pies even more filling, combine the sweet filling with some cream cheese and add it to your crusts.
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Blackberry Hand Pies
- 21 oz. can blackberry pie filling
- Refrigerated pie crust
Sugar Glaze Ingredients:
- 1/2 c powdered sugar
- 1 teaspoon corn syrup
- 1 tablespoon water
- Vegetable Oil for frying
- Fill a heavy Dutch oven or heavy bottom pot 4-5 inches deep with vegetable oil. Use an oil or candy thermometer in the oil to monitor the temperature. Bring oil to 375°F. If your oil is too cold, the pies will absorb too much oil. If it’s too hot, they will burn.
- Roll out your refrigerated pie crust. Use a 5-6” bowl to trace a round shape. Cut out with a knife. If your bowl doesn’t fit onto your pie crust 3 times you can use a rolling pin and roll your pie crust out a little more. Cut out 6 rounds total.
- Spoon about 2 tablespoons of blackberry pie filling onto the pie crust round (more or less depending on how much you can fit without it spilling out when sealing.)
- Using your fingers, brush water on the edges of the crust to help seal the edges together. Fold pie round over and crimp the edges to seal pie crust together.
- In a small bowl, mix powdered sugar, corn syrup and water together to make your glaze.
- Set aside; cover with a damp paper towel to prevent it from drying out while you fry the pies.
- Deep fry one hand pie at a time in the hot oil. Fry them for 2-3 minutes, or until the pie crust is a deed golden brown. Remove from oil and place on a paper towel.
- Using a pastry brush, brush glaze over both sides of hand pie. Place on a baking sheet or cooling rack.
- Repeat the frying and glazing process with the rest of the hand pies.
- Serve immediately.