blackberry hand pies

These  Blackberry Lime Hand Pies have a jammy blackberry lime filling tucked into buttery &amp; flaky half moon shaped hand pies glazed in a vibrant pink blackberry infused icing.

Blackberry Lime Hand Pies

Basic All Butter Pie Dough disks

blackberries (- about 3 cups)

sugar

lime

tapioca flour

lime juice

blackberry juice

Remove Basic All Butter Pie Dough disks from refrigerator and set on the counter at room temperature to soften while you prepare the filling.

Rinse and drain blackberries. Place in a large bowl, top with sugar, the zest of the lime and 1 tablespoon of lime juice. Gently stir together to combine. Allow to sit for 15 minutes so the juices begin to release from the fruit.

Use a spatula to lightly mash the blackberries, then pour through a fine mesh sieve over a bowl to strain the juices. Set the juices aside and transfer the blackberries back to the original mixing bowl. Add the tapioca flour and gently mix until fully absorbed into the fruit.

Once the dough has softened just enough to leave a thumbprint indention in the top, it’s ready to roll. On a lightly floured surface, roll the first dough disk to a  ⅛” - ¼”  thickness. Using a 5&quot; round cookie cutter or other round template and a sharp knife, cut circles from the dough.

Gather the dough scraps together, form a disk to re-roll, then cut more dough rounds from the scraps. *If the dough scraps start to get too warm and sticky, shape into a disk, wrap and place back in the fridge to chill for a few minutes before rolling out again.

Spoon about 2 tablespoons of strained blackberry filling onto one half of each round of dough. Careful not to transfer a bunch of juice onto the dough to help minimize leaks and soggy bottoms.

Lightly brush a small amount of cold water around the edges of the dough rounds, then lift and fold the unfilled half over the top, creating a half-moon shape. Gently seal the edges by pressing together. Then create a decorative crimp by pressing the edges of the dough together with the back of a fork.

Set the hand pies on a lined baking sheet, and place in the freezer to chill for at least 30 - 60 minutes until firm. *freezing the hand pies first helps them keep their structure as they bake.

Repeat the process with remaining dough rounds. Then repeat the entire process with the second dough disk.

Preheat oven to 400°F.

Remove the chilled hand pies from the freezer. Cut three small slits in the top of each hand pie for vents.

Bake until the hand pies are a warm golden brown, about 22 - 25 minutes, rotating the pans halfway through.

Remove the pies from the oven. Allow to cool a few minutes on the pans, then transfer to a cooling rack.

BLACKBERRY LIME HAND PIES

Sift the powdered sugar into a medium bowl. Adding 1 tablespoon at a time, whisk in 1-2 tablespoons of reserved lime juice and 1-2 tablespoons of reserved blackberry juice, until the mixture is smooth and runs off the whisk like molasses.

Spoon about 1 tablespoon of glaze onto each hand pie, smoothing the glaze to the crimped edges with the back of the spoon or a small spatula.

Allow the glaze to set before serving.

BLACKBERRY LIME GLAZE

Blackberry Hand Pies are made with blackberry pie filling, homemade pie crust or refrigerated biscuit dough. Make these blackberry pies ahead of time and freeze for later use.

Blackberry Hand Pies

blackberries

butter

lemon juice

cornstarch

nutmeg

cinnamon

Homemade pie crust or biscuit dough

canola oil (for frying)

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.

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

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.)

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

Blackberry Pie Filling

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.

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.

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.

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

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&#039;t burn.)

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.

These are best served warm.

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These easy to make Blackberry Hand Pies are made with blackberry pie filling, homemade pie crust, or refrigerated biscuit dough. Make these blackberry pies ahead of time and freeze

Top 2 blackberry hand pies recipes from across the web

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Blackberry Lime Hand Pies

Blackberry Hand Pies

Top 2 blackberry hand pies recipes from across the web

The most viewed blackberry hand pies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Blackberry Lime Hand Pies

Blackberry Hand Pies

The most viewed blackberry hand pies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine