Blackberry hand Pies recipe is made from delicious glazed pie crust or puff pastry surrounding a thick rich blackberry filling. They are designed to be finger food with little mess.
Serve berry hand pies on a platter for a yummy after dinner treat or a grab and go breakfast. Homemade Hand pies also make a good lunch box recipe.
I pack one wrapped in a paper towel for my husbands lunch. He can eat it on the fly without drips and crumbles.
Which is good. Blackberry stains. 🙂
Blackberry is a wonderfully healthy fruit. It’s tangy sweet flavor is amazing and makes a great hand pie filling.
Pick your own blackberries and freeze them. I made these hand pies with frozen berries. Frozen berries work just as well as fresh.
More Pie Filling for Hand Pies:
The secret to a good hand pie is making the filling thick so it doesn’t drip all over you while you eat it.
All of the filling recipes below will be great for fruit hand pies. Just add some extra cornstarch to make sure they thicken up well.
Click the links on the pictures to check out the pictured pie filling recipes. Or make the blackberry filling in our recipe card like we did. It’s a really great hand pie filling.
Hand Pie Crust Recipes:
The Hand pies you see pictured are made with my Sourdough Pie crust. If you have sourdough discard laying around. Use it to make these pies.
My Favorite perfect pie crust for this recipe is a sourdough crust. It will give you a deep rich flavor that’s pretty hard to beat and compliments fruit fillings really well.
Sourdough pie crust also holds up well, makes a flaky pie crust and ALSO has a bit of puff from the sourdough.
Use our sourdough pie crust or the coconut oil pie crust for a firmer crust.
If you’re looking to make puff pastry hand pies use our homemade puff pastry below.
Puff pastry is more tender and flaky. But it’s much less is the style of the old Hostess pies you get from the store. We use it for our apple turnovers and other tender puff pastry recipes.
Go to each recipe linked below for complete instructions on how to make a pie dough by hand with these recipes.
Of course you could use a store bought crust. But you’ll lose a lot on the flavor and texture. Just sayin.
Blackberry Hand Pies:
Please Watch our video demonstration for the complete recipe. I have linked several homemade pie crust options for you in the gallery above.
This recipe makes about 16 single serving pies. If you don’t need that many it’s easy to cut the recipe for the filling and pie crusts in half to make 8 small pies.
FYI: The crust you choose will affect the yield for this recipe. Stretchier pie dough like the sourdough will go further than a store bought crust.
Visual Guide and Process Photos:
Here is a visual walkthrough of the basic step of the recipe with TWO exceptions. I did not include pictures of the process for making the pie crust or the blackberry filling.
This is a guide to the assembling and baking the pies.
We use a simple powdered sugar glaze. Once hardened it holds up well when using these pies as finger food.
Your Printable Recipe Card:
A flavorful glazed crust surrounds a thick rich blackberry filling. These pies make a sturdy treat you can easily eat in your hand without drips or crumbles. Great for lunchbox treats, dessert and breakfast on the go.
- One two Crust pie crust
- 4 cups fresh washed blackberries
- 1/4 Cup water
- 1 cup sugar
- 1 tablespoons cornstarch mixed with 2 tablespoons water
- 1 Cup Powdered sugar
- 1 tablespoon Vanilla
- 2 Tablespoons Heavy Cream
- Water to thin
- Put the blackberries, water and sugar into a 2 quart pot. Stir often. Bring to a boil.
- While the blackberries are heating put the cornstarch in a small cup and add 2 tablespoons water. mix well.
- Add the cornstarch to the berries and stir until thickened.
- Remove from heat and set in the fridge or freezer to cool and thicken. At least an hour.
- Roll out chilled pie crust dough into a large rectangle about 1/8 inch thick.
- Invert a six inch bowl onto dough (Or use whatever 6 inch circle cutter you have) and cut the dough into round six inch circles.
- reroll the dough and continue step 2 until you have 8 circles. (enough to fill one baking sheet.)
- Make an egg wash by whisking one egg with two Tablespoons water.
- With a basting brush, brush the egg wash around the outer perimeter of the sourdough circle.
- Place two Tablespoons (approximately) into the center of the dough circle.
- Stretch the dough slightly and pull it gently over the filling to meet the opposite edge until a half circle is formed.
- Crimp the edge of the dough with a fork.
- Place each hand pie on your parchment or silicone mat lined baking sheet.
- Brush the egg wash over the pies.
- Score each Hand pie for venting.
Bake in preheated oven at 400 Degrees F for 20 minutes.
Repeat assembly process for Second baking sheet while the first one bakes:
Cooling and Glazing:
Remove the baked hand pies from heat to cooling rack.
Cool to warm (about 75 degrees F) while making glaze.
- Whisk together powdered sugar, vanilla and heavy cream.
- Thin the glaze with water (or milk) until the glaze easily falls in a stream off your spoon.
- Glaze the cooled hand pies by drizzling the glaze off your spoon onto the slightly warm pies.
- Let the hand pie set until the filling is thick and the glaze hardens.
Some the of the success of these pies is personal to you. If you want a really well set up filling increase the cornstarch a little. (a teaspoon or so)
For the best results on the glaze allow the hand pies to cool until SLIGHTLY warm. That way the glaze will melt over them as they cool completely but will not run off the pies.
Serving Size1 hand pie
Amount Per Serving Calories 125Total Fat 2gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 2mgSodium 42mgCarbohydrates 27gFiber 1gSugar 22gProtein 1g
The nutrition here is for the filling and glaze and any generic pie crust. It is not accurate since amounts and calories will change depending on which pie crust you choose.