These fresh blackberry hand pies have a juicy blackberry filling and are easily made by using store-bought pie dough. They are individual little pies that will remind you of your favorite homemade blackberry pie, but they take just under 1 hour to make and are portable!
These blackberry hand pies are such a quick and simple dessert to make when you're craving pie. This recipe results in 8 mini pies that are perfect for on the go or holiday gatherings.
A homemade blackberry jam is used for the filling, which is very similar to the jam in this moist lemon blackberry cake. You can also use frozen blackberries.
I chose to make these mini pies out of premade pie dough you can buy from the store, just like with these easy fresh peach hand pies.
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Individual fruit pies are so fun to make and share with others. You can easily serve them at BBQ's and holidays. That's why I also love these easy mini blueberry pies.
As a home baker who's also a busy mom, sometimes you just want an easy dessert you can make on a weeknight. And that's where these pies are perfect! During the fall I also make my best mini pumpkin hand pies.
I feel like blackberry desserts are underrated, but I absolutely love these homemade blackberry cupcakes and blackberry chocolate layer cake.
Ingredients for Blackberry Hand Pies
- 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.
See the recipe card for the full ingredients list and the exact amounts.
How to Make Easy Blackberry Hand Pies
Here are the step by step instructions on how to make this pie recipe.
Step 1: In a medium pan, mix together the blackberries, sugar, corn starch, lemon juice, and salt. Cook over medium heat and occasionally stir until thickened.
Transfer the blackberry mixture to a small bowl and cool completely.
Step 2: 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.
You need a total of 16 circles.
Step 3: On a parchment paper lined baking sheet, place one pie circle on and lightly brush it with the beaten egg mixture (use a pastry brush for this).
Place 1 tablespoon of the fruit mixture in the center. Repeat with the other pie crusts.
Step 4: Top each pie with another circle (cut two small slits on top) and use a fork to crimp down the edges until fully sealed. Repeat until all 8 of your pies have been formed.
Place the baking pan in the freezer to chill.
Step 5: 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 pie.
Place the whole pan into the oven and bake for 15-20 minutes, or until golden brown.
Storing & Freezing
Keep any leftover pies in an airtight container in the refrigerator for up to 5 days.
To freeze, wrap each individual baked pie (making sure they are completely cooled) in plastic wrap and place them in an airtight container or freezer-safe bag. Keep frozen for up to 2 months.
Expert Baking Tips
- Pie Dough: If you want to make your own, follow my easy mini strawberry pie 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.
Recipe FAQs
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!
You can practically use any fresh berries you want! I have these blueberry homemade hand pies and easy peach hand pies already on the blog.
📖 Recipe
Fresh Blackberry Hand Pies
Equipment
- Baking Sheet
- Saucepan
- Round Cookie Cutter
- Rolling Pin
Ingredients:
- 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)
Instructions:
- 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.
Notes:
- Pie Dough: If you want to make your own, follow my easy mini strawberry pie 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.
Love these little hand pies! The blackberry filling is sweet and tart.
Thank-you! I forgot how much fun it is to make these!
Yay! I'm so glad, Barbara!