These simple Fresh Blackberry Hand Pies are made with ripe, plumb, and juicy blackberries with a hint of lemon. So, I thought these hand pies would be perfect combination for fall. Add 1/4 cup of ice water and use a rubber spatula to toss together. Step 1: Melt the butter in a 12-13-inch skillet. Yes, I would like to receive emails from A Farmgirl's Kitchen. containerEl: document.querySelector('#fd-form-5d77d725cb4d50000f51081c') If you do not have a thermometer. Brush each pie with remaining cream; sprinkle with turbinado sugar. This site uses Akismet to reduce spam. Stir the cornstarch slurry and add it to the berries. Add 1-2 tablespoons of glaze to each hand pie and spread with the black of a spoon. I will typically overlap them just a tad and be able to fit about 5-6 hand pies in each row, with a total of 3 rows per sheet pan. Stir to combine. You might want to heat up a bit – place in a 350 oven for about 5-7 minutes, 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, 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, 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). Using a 5-inch round cutter, cut 8 rounds from piecrusts, 
rerolling scraps once. 1 (14.1-ounce) package refrigerated piecrusts. Heat the oil until very hot (about 370 to 375 degrees F). Brush them a second time with the egg wash and bake for 18-20 minutes until golden brown. Remove from the hot oil and let drain on paper towels on a half-sheet pan. The dough can be refrigerated for up to 3 days and frozen for up to 2 months. Super simple to make these ahead of time and freeze them! Preheat oven to 375°. Brush eat completed pie with egg wash and refrigerate. Add the whole berries and cook for 1 minute. Sprinkle with sugar and lemon juice while they cook. Brush the edge of each pie circle and then cover with another 6-inch pie circle. Step 4: Remove from the heat and add the cinnamon, nutmeg and stir to combine. Simply remove the plastic wrap and they’ll thaw perfectly overnight. Doing a little research, I found that many old-time Southern cooks made these little hand pies with biscuit dough. 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, These grab and go hand pies are bursting with fresh blackberries! Gather the dough scraps, pat them together to make one piece. Stir with a wooden spoon occasionally, making sure they do not burn. Mash the berries with potato masher or back of a large spoon. 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. Blackberry hand pies can be prepared ahead of time, refrigerated or frozen. Should it not be thick enough, simply pour back into the skillet, add a little more dissolved cornstarch and cook some more.). Use the back of a spoon to push the blackberries through a fine mesh strainer.