Blackberry Hand Pies
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Blackberry Hand Pies
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Blackberry Hand Pies are the perfect personal treat! Using a simple homemade pie dough plus quick & easy blackberry jam, these little hand pies are going to be your new favorite. Use plant based butter for a vegan friendly recipe.
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Ingredients
Pie Dough
- 2.25 cups whole wheat pastry flour or whole wheat white
- 1 tablespoon sugar
- ½ teaspoon fine sea salt
- 12 tablespoons frozen unsalted butter cubed (plant based is fine, see notes)
- 4-6 tablespoons ice cold water + 1 tablespoon apple cider vinegar
Easy Blackberry Jam
- 2 cups blackberries
- 1 tablespoon maple syrup
- 1 tablespoon lemon juice
- 1.5 teaspoons tapioca flour or cornstarch
Egg Wash
- 1 large egg
- 1 tablespoon milk
- coarse sprinkling sugar for tops optional – I used organic cane sugar
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Instructions
- Make the dough: In a food processor pulse together flour, salt and granulated sugar. Add in frozen cubed butter and pulse until chunks of butter are broken down. Mixture will resemble a coarse meal. Add in ice cold water + ACV mixture, 1 tablespoon at a time, pulsing in between until dough comes together. You should need about 5-6 tablespoons of water. Dough should just come together and not be overly wet. If you think you added too much water, work in some more flour with your hands. If you think it’s too dry and dough doesn’t form a ball, add a tiny bit more water. Split dough into two even round discs; place in fridge for 1 hour.
- Make blackberry jam: in a saucepan over medium heat, add blackberries and cook down until soft and juices (about 8 minutes). Use potato masher to mash berries, then add in maple syrup, lemon juice and tapioca flour. Continue cooking over low-medium heat while stirring continuously, for another 3-4 minutes, until blackberries have thickened and juice coats back of spoon. Transfer to heat-proof bowl and set aside to cool.
- Preheat oven to 375ºF and prepare large baking sheet (or 2 medium baking sheets) with parchment paper. On flat, lightly floured surface, roll out dough into circle, about ⅛” thick – use a 3.5” round biscuit cutter to cut out dough into circles; you should get about 16 rounds. Lay out 8 circles of dough on baking sheet and 8 circles of dough on a flat surface, make 4 cuts into 8 of those rounds – these are your tops.
- On the bottom rounds on the baking sheet, add about 1 tablespoon of the blackberry jam. Cover with tops and press edges together with fingers, then go around the outside and press with fork, fixing/re-shaping edges as needed. Place tray in freezer for 20 minutes so the pies are really chilled before baking.
- Take pies out and brush with egg wash, sprinkle with sugar and bake for about 25-30 minutes, until edges are golden.
- Let hand pies cool for 20 minutes before diving in!
Notes
- butter – just make sure it is frozen and you chill the dough according to the steps above.
- dough scraps – if you end up with dough scraps, or not enough for a full two circles of dough, simple roll out the dough as best as you can, add the filling and fold the dough to make a half moon shape. Press the edges and crimp with a fork and bake separately for 20-25 minutes.
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