These Blackberry Hand Pies have a blackberry pie filling and are easily made by using store-bought pie dough! Summertime is the best time to bake with fresh blackberries!
These blackberry pies are hand pies that have been filled with juicy blackberries! I made a homemade blackberry jam and used pre-made pie dough to make the recipe even easier.
I used a circle cookie cutter to create 8 mini pies and topped each one with coarse sugar to add extra crunch!
Why You'll Love This Pie
- They have a blackberry filling.
- They're easy to make because they're mini pies.
- By using store-bought dough, they take less than 1 hour to make.
- All you need are a few simple ingredients.
- They're easy to serve at holidays or any family gathering!
Individual fruit pies are so fun to make and share with others. You can easily serve them at BBQ's and holidays.
If you use frozen blackberries, you can make them anytime of the year!
Expert Baking Tips
- Pie Dough: If you want to make your own, follow this recipe. If using store-bought, follow the directions on the box for knowing how far in advance it should be sitting at room temperature before rolling it out.
- Pie Filling: To cool the filling quickly, place it in the freezer and stir it every 10 minutes.
- Cookie Cutter: Use a 4-inch round cookie cutter to cut out a total of 16 circles.
Here are some notes on the ingredients we'll be using. For the full ingredients list, look at the recipe card below.
- Pie Dough: Either homemade pie crust or store-bought. I recommend using Pillsbury.
- Blackberries: I used fresh, but you could also use frozen blackberries.
- Corn Starch: This helps to thicken the filling.
- Lemon Juice: Adds a touch of sour to balance out the sweetness of the filling.
- Egg: You need one egg and a splash of water for the egg wash.
Here are the step by step instructions on how to make this homemade blackberry pie.
Step 1: Make the filling. In a medium saucepan, mix together the blackberries, sugar, corn starch, lemon juice, and salt. Cook over medium heat and occasionally stir until thickened and cool.
Once thickened, transfer the blackberry mixture to a small bowl and cool completely.
Step 2: Roll the pie dough. On a lightly floured surface using a rolling pin, roll out the pie dough. Use a 4-inch circle cutter and cut out 8 circles. Repeat with the other pie dough.
Toss the extra dough scraps.
Step 3: Use a sharp knife or a small cookie cutter to cut a slit opening onto the top of 8 circle pie crusts (these will be the top crusts). This creates a steam hole.
Then place 1 tablespoon of the fruit mixture in the center and top with one of the top crusts.
Step 5: Crimp and chill the pies. Use a fork to crimp down the edges of the pie until fully sealed. Repeat until all 8 of your fruit hand pies have been formed. Then place the baking pan in the freezer to chill.
Step 6: Turn on the oven. Preheat the oven to 400 degrees. Once preheated, remove the pan from the freezer and lightly brush the tops with the egg wash. Add the coarse sugar to the top of each hand pie.
Step 7: Bake. Place the whole pan into the oven and bake for 15-20 minutes, or until golden brown.
Keep any leftover pies in an airtight container in the refrigerator for up to 5 days.
Bonus Tip! Eat these pies in a bowl with a scoop of vanilla ice cream on top!
Frequently Asked Questions
Use the back of a fork to crimp down the edges of the circle. This ensures that the filling stays inside while baking.
You definitely can!
It brings me so much joy to see you make my recipes. 🙂
More Pie Recipes
Blackberry Hand Pies
- Baking Sheet
- Round Cookie Cutter
- Rolling Pin
- 1 box refrigerated pie crust (2-count)
- 1 ½ cups blackberries
- 3 tablespoons sugar
- 1 tablespoon corn starch
- ½ tablespoon lemon juice
- ⅛ teaspoon salt
- 1 large egg with a splash of water, for the egg wash
- coarse sugar (optional)
- In a medium saucepan over medium heat, add the blackberries, sugar, corn starch, lemon juice, and salt. Mix until combined. As the berries start to breakdown, use a rubber spatula to smash them down. Occasionally stir the mixture until it starts to boil and thicken.
- Once thickened, remove the pan from heat and transfer the filling to a heat safe bowl. Place into the freezer and stir every 10 minutes until cooled.
- Once the filling has cooled, roll the pie dough out on a lightly-floured surface using a rolling pin. Use a 4-inch cookie cutter and cut out 8 circles. Repeat with the other pie dough. You'll need a total of 16 circles.
- Use a sharp knife to cute a small "x" onto the top of 8 circle pie crusts.
- On a baking sheet lined with parchment paper, place one circle on and lightly brush it with the egg wash. Add 1 tablespoon of the blackberry filling directly to the center of the dough and top with one of the cut pie dough circles. Use a fork to crimp down all sides of the dough until fully sealed.
- Repeat the step above until all 8 mini pies have been formed. Place the baking sheet into the freezer while the oven preheats.
- Preheat the oven to 400 degrees. Once heated, lightly brush the tops with the egg wash and sprinkle on the coarse sugar. Place the whole pan into the oven and bake for 15-20 minutes, or once they are golden-brown on top.
- Allow the pies to cool before serving. Keep any leftover pies in the refrigerator for up to 5 days.