Begin by making the blackberry filling In a 2 quart pot bring to a boil 4 cups fresh washed blackberries 1/4 Cup water 1 Cup sugar 1 Tablespoons cornstarch mixed with 2 Tablespoons water

Stir often to prevent scalding and burning Allow to cook until the sauce has thickened Remove from heat and transfer to the fridge to cool at least 1 hour

Roll out  A two pack of chilled pastry dough into a large rectangle about 1/8 inch thick Invert a six inch bowl onto dough and cut the dough into round six inch circles Re-roll the dough and continue until you have 8 circles

Make an egg wash of 1 egg whisked together with 2 Tbs of water Brush some wash around the perimeter of a dough circle Place 2 Tbs of filling into the center of the dough circle Fold one side over until the opposite sides meet, then use a fork to crimp and seal the edges

Brush each hand pie with the egg wash Use a knife to vent the hand pies for baking

Bake at 400 degrees for 20 minutes You will have enough filling and dough to make 2 baking sheets of hand pies Remove the baked pies to a cooling rack for glazing

Once the pies are ready to glaze whisk together 1 Cup Powdered sugar 1 Tablespoon Vanilla  2 Tablespoons Heavy Cream  Water to thin Drizzle over the baked pies with a spoon

Serve warm and enjoy! Click the link for full recipe and tutorial