Blackberry Hand Pies
Blackberry hand pies are a charming and scrumptious treat that brings a touch of nostalgia with every bite. These delightful pastries are perfect for any occasion, whether you want a sweet snack on the go or a delightful dessert to impress your friends and family.
Equipment
- Mixing Bowl
- Rolling Pin
- Baking Sheet
- Parchment Paper
Ingredients
Pastry Ingredients
- 2.5 cups All-purpose flour Forms the base of the crust.
- 1 teaspoon Salt Enhances the flavor of the crust.
- 1 tablespoon Granulated sugar Adds sweetness to the dough.
- 1 cup Unsalted butter (cold and cubed) Key for a flaky crust.
- 6-8 tablespoons Ice water Helps bind the dough.
Filling Ingredients
- 2 cups Fresh blackberries Key to a delicious filling.
- 0.75 cup Granulated sugar Balances the tartness of the blackberries.
- 2 tablespoons Cornstarch Thickens the filling.
- 1 tablespoon Lemon juice Brightens the flavor.
- 1 teaspoon Vanilla extract Enhances flavor profile.
Assembly Ingredients
- 1 egg Beaten egg For egg wash.
- Granulated sugar (for sprinkling) Optional for finishing touch.
Instructions
- In a large mixing bowl, combine the all-purpose flour, salt, and granulated sugar. Mix well to ensure the dry ingredients are evenly distributed.
- Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
- Gradually add the ice water, one tablespoon at a time, mixing gently with a fork until the dough begins to come together.
- Divide the dough into two equal portions, flatten each into a disk, and wrap them in plastic wrap. Refrigerate for at least 1 hour.
- In a medium bowl, combine the fresh blackberries, granulated sugar, cornstarch, lemon juice, and vanilla extract. Gently toss until well coated.
- On a floured surface, roll out the dough to about 1/8-inch thickness. Use a round cutter to cut out circles from the dough.
- Place a tablespoon of the blackberry filling in the center of each dough circle. Fold the dough over the filling to create a half-moon shape, then press the edges together to seal.
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. Place the filled hand pies on the prepared baking sheet.
- Brush the tops with the beaten egg and sprinkle with granulated sugar if desired. Bake for 20-25 minutes until golden brown.
- Allow to cool on a wire rack for about 10 minutes before serving.
Notes
These hand pies can be served warm or at room temperature. They pair well with ice cream or whipped cream.