Blackberry Hand Pies

Guess what I did this past weekend????  I went blackberry picking!  Ok, maybe that’s not the coolest thing to do, but it’s fun and it supports our local farmers.  I read a Washingtonian article entitled 61 Hidden Gems.  One of the “Hidden Gems” was to go strawberry picking at Homestead Farms in Poolesville, MD.  Strawberry picking season is over in my neck of the woods, but blueberry and blackberry picking season isn’t!  For $2.49 a pound (not pint!), you can pick blueberries and/or blackberries.  That’s a great deal, so I decided to drive the 30 minutes out there – what a great drive through the Maryland countryside too!

I filled two large tupperware containers full and spent around $14 on 5.5 pounds of blackberries.  I froze the majority of my blackberries for smoothies and future backed goods.  I also set aside a small amount to eat throughout the week.  The last 2 cups were reserved for these Blackberry Hand Pies.  These hand pies are delicious and the perfect treat for a summer BBQ.  Enjoy and if you’re in the DC Metro area, I highly recommend the trip to Homestead Farms!

Pie Crust:

  • 2 1/2 cups all-purpose flour
  • 1 tsp. salt
  • 1/2 cup unsalted butter
  • 1/2 cup chilled shortening (Crisco)
  • 7 tbsp. ice cold water
  • 2 cups blackberries
  • 2 tbsp cornstarch
  • 3 tbsp sugar
  • 1 tsp cinnamon
  • Pinch of salt
  1. In the bowl of  a stand mixer, beat flour, salt, butter, and shortening until crumbly.  Add cold water and mix until a ball forms.
  2. Divide the dough into two balls and wrap each one in plastic wrap.  Chill dough for about 30 minutes.
  3. Remove dough from plastic wrap and roll out first round on a floured work surface with a lightly floured rolling pin.  Roll dough to a 12″ diameter.  Using a 4″ cookie or biscuit cutter, cut out 6 dough rounds, re-rolling dough scrapes together to get 6 rounds.  Lay dough rounds on a parchment-lined baking sheet.  Repeat process with the second dough round.  Set aside the other 6 dough rounds on lightly floured surface.
  4. In a bowl, toss together the blackberries, cornstarch, cinnamon, sugar, and salt.  Divide the blackberries among the 6 dough rounds on the baking sheet.  With a pastry brush, dampen the edges of the first round with cold water and lay another dough round on top.  Gently press down the dough over the blackberries.  With the tines of a fork, press the outer edge of the two dough rounds together.  Repeat with the remaining 5 pies.
  5. Refrigerate the hand pies, about 15 minutes.  Meanwhile, preheat the oven to 375.  Back the hand pies until they are golden brown, about 30-40 minutes.  Transfer to a wire rack.  Serve warm.


Filed under Baked Goods, Desserts

9 responses to “Blackberry Hand Pies

  1. These are gorgeous, they just shout summer, home and flavor!
    Mary x

  2. Woah beautiful berries! And I love the hand pie. I don’t like normal pie but these little individual pies are so adorable and you get berries in every bite. Yum and yum!

  3. Looks delicious and so summer-y!

  4. I love hand pies and I love spending a day picking fruit! This sounds like an excellent way to spend the day 🙂

  5. Oh HECK to the yeah! These handpies have my name written all over them!

  6. A berricilious hand pie – Yes, please! Who could possibly say no to something so delicious!

  7. These look so yummy! Beautiful pictures! I absolutely love berry pies!

  8. These sound delicious! I love blackberries, and in a individual pie, even more wonderful :)!

  9. Daddy Kenyon

    Did you save some for daddy ?

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