Fresh Blackberry Hand Pies

4.89 from 9 votes

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!

Prep Time40

Cook Time20

Total Time1

Course: Dessert

Cuisine: American

Servings: mini pies

Calories: 53kcal

Author: Karissa Parrish

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)

US Customary - Metric

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.

Storage: Keep any leftover pies in an airtight container in the refrigerator for up to 5 days.

Freezing: 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.

Nutrition