Mini Blackberry Hand Pies Recipe
Prep Time:
10 minutes
Cook Time:
20 mins
Serves:
10
Ingredients
- 1 Package purchased pie dough (2 sheets)
- 1 Package (6 ounces) Driscoll’s Blackberries
- 2-3 Tbsp. plus 2 teaspoons fresh lemon juice, divided
- 1/4 Tsp. cinnamon
- 1/8 Tsp. nutmeg
- 1 egg, beaten
- 1 Cup confectioners’ sugar
- 3 Tablespoons granulated sugar
- 1 Tbsp. plus 1 teaspoon all-purpose flour
Directions
- PREHEAT oven to 375˚F.
- LINE a baking sheet with parchment paper.
- ROLL OUT dough sheets on a well-floured surface to a thickness of about 1⁄4 inch.
- CUT OUT 20 rounds of pie dough using a 3-inch cookie cutter and RE-ROLL dough as needed.
- PLACE blackberries into a medium bowl and ADD 2 teaspoons lemon juice.
- STIR to coat blackberries with juice.
- ADD 3 tablespoons granulated sugar.
- ADD 1 tablespoon plus 1 teaspoon flour.
- ADD 1/4 teaspoon cinnamon and ADD 1/8 teaspoon nutmeg.
- STIR well until blackberries are thoroughly coated.
- SPOON about 2-3 coated blackberries onto middle of 1 dough round and be careful to KEEP JUICES AWAY from edges.
- TOP with second dough round and PRESS down along edges to seal.
- CRIMP edges with tines of a fork.
- TRANSFER pie to baking sheet.
- REPEAT with remaining filling and dough rounds.
- CUT 1 or 2 slits into the top of each hand pie.
- BRUSH pies lightly with beaten egg.
- BAKE 15-20 minutes or until pies are golden brown.
- PLACE 1 cup confectioners’ sugar into a small bowl and ADD 2-3 tablespoons lemon juice.
- STIR to combine.
- DRIZZLE icing over hand pies.
- SERVE Blackberry Hand Pies warm.
