Step 1

Melt the butter in a 12-13-inch skillet. Cook the blackberries over medium heat for about 15-20 minutes or until soft. Sprinkle with sugar and lemon juice while they cook. Stir with a wooden spoon occasionally, making sure they do not burn.

Step 2

Dissolve the cornstarch in about 1/4 cup of cold water. Stir to combine.

Step 3

Pour in the cornstarch mixture once they are almost done and let cook to thicken the blackberries and juice. (NOTE: Blackberry Pie Filling will thicken once removed from the heat and it cools. Should it not be thick enough, simply pour back into the skillet, add a little more dissolved cornstarch and cook some more.)

Step 4

Remove from the heat and add the cinnamon, nutmeg and stir to combine. Let the pie filling cool completely.

Step 5

Roll out your biscuit dough or pie crust on a lightly floured surface, into 4-6 inch ovals, about 1/8-1/4-inch thick. Scoop about 1 tablespoon or so of the cooled pie filing in the center of each round.

Step 6

Fold over, lightly press down on the filling and the edges. (Lightly wet edges with water, using your fingertip if needed) Crimp the edges of the dough with a floured fork.

Step 7

Place uncooked pies on a half-sheet pan which is lined with parchment paper. If frying pies right away, place the entire sheet pan in the fridge while you heat the oil.

Step 8

Fill a fry pan with about 2-3 inches of canola oil. Heat the oil until very hot (about 370 to 375 degrees F).

Step 9

Place only a few hand pies in the hot oil at a time, as to not overcrowd the pan or let the oil cool. Fry until they are brown on both sides, about 3-4 minutes total. As they fry, use a slotted spoon to gently move them back and forth. (So they don't burn.)

Step 10

Remove from the hot oil and let drain on paper towels on a half-sheet pan. Sprinkle with granulated sugar while they are still warm. Or drizzle with a simple glaze.

Step 11

These are best served warm.