There is something utterly delightful about these Blackberry Hand Pies Recipe that makes you want to dive in at first bite. Imagine flaky, golden fried crust hugging a luscious, juicy blackberry filling that bursts with sweetness and just the right hint of tartness. These handheld treats are perfect when you crave a cozy dessert that’s both fun to eat and burstingly flavorful. Each pie is a little pocket of joy that you can whip up with simple ingredients and minimal fuss. Trust me, once you try this Blackberry Hand Pies Recipe, it will quickly become one of your go-to desserts for any occasion.
Ingredients You’ll Need
Gathering your ingredients for this Blackberry Hand Pies Recipe is refreshingly straightforward. Each item plays a crucial role in balancing taste, texture, and appearance, ensuring every pie comes out perfect.
- 21 oz. can blackberry pie filling: This is the star filling, bursting with juicy berries and the perfect blend of sweetness and tang.
- Refrigerated pie crust: Using this simplifies the process while guaranteeing flaky, buttery pastry every time.
- 1/2 cup powdered sugar: Adds a delicate sweetness to the glaze that complements the berries beautifully.
- 1 teaspoon corn syrup: Helps create a smooth, shiny glaze that clings perfectly to the pies.
- 1 tablespoon water: Combines the powdered sugar and corn syrup into the perfect glaze consistency.
- Vegetable oil for frying: Essential for that crisp, golden crust that makes these pies irresistibly crunchy outside and tender inside.
How to Make Blackberry Hand Pies Recipe
Step 1: Prepare Your Frying Oil
Start by filling a heavy Dutch oven or a similar pot with vegetable oil to a depth of 4-5 inches. Using an oil or candy thermometer, heat the oil to 375°F. Keeping the oil at this temperature ensures your pies cook evenly and don’t soak up too much oil or burn.
Step 2: Cut Out Your Pie Crust Rounds
Roll out the refrigerated pie crust to create an even thickness. Use a 5 or 6-inch bowl to trace around, then carefully cut out six rounds with a knife. If your crust isn’t large enough to fit all six rounds, a quick roll with your pin will do the trick to get more dough.
Step 3: Fill Your Pies
Place about two tablespoons of blackberry pie filling in the center of each round. Don’t overfill, to avoid spills when sealing the pies.
Step 4: Seal the Edges
Lightly brush water around the edges of the crust with your fingers. Fold the rounds over the filling to form half-moons and use your fingers or a fork to crimp the edges tightly together, ensuring no filling leaks during frying.
Step 5: Prepare the Glaze
In a small bowl, combine powdered sugar, corn syrup, and water. Stir until smooth. Cover with a damp paper towel to keep the glaze moist as you move on to frying.
Step 6: Fry the Hand Pies
Working one at a time, carefully fry each hand pie in the hot oil. Fry for 2 to 3 minutes or until the crust is a deep golden brown, turning as needed for even cooking. Remove with a slotted spoon and let drain on paper towels.
Step 7: Glaze and Cool
Using a pastry brush, generously coat both sides of each pie with the glaze while they are still warm. Set them on a baking sheet or cooling rack to let the glaze set slightly before serving.
Step 8: Serve Immediately
These blackberry hand pies are at their best warm, with that perfect combination of crispy crust, gooey filling, and shiny glaze.
How to Serve Blackberry Hand Pies Recipe
Garnishes
Sprinkle a little additional powdered sugar over the pies for an extra dusting of sweetness and a pretty presentation. Fresh blackberries or a small mint sprig can add a burst of color and freshness, making the dish feel even more special.
Side Dishes
Serve your Blackberry Hand Pies Recipe with a scoop of vanilla ice cream or a dollop of freshly whipped cream to balance the deep berry flavor and add a creamy contrast. A cup of fragrant tea or coffee pairs wonderfully as well for a cozy afternoon treat.
Creative Ways to Present
Arrange the hand pies on a rustic wooden board or a pretty dessert plate lined with parchment paper for a charming, casual look. For parties, try placing them in decorative paper cupcake liners or serve with small ramekins of berry sauce for dipping. They’re a real crowd-pleaser that way.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (which is rare), store them in an airtight container at room temperature for up to two days. The crust will soften slightly, but a quick crisp up in the oven helps bring back some of the original texture.
Freezing
You can freeze un-fried hand pies by sealing them tightly in plastic wrap and placing them in a freezer bag. When you’re ready to enjoy, simply fry them straight from frozen, adding a minute or two to the frying time. This makes a convenient freezer-to-table treat anytime Blackberry Hand Pies Recipe cravings hit.
Reheating
To reheat, pop the pies in a 350°F oven for about 10 minutes or until warmed through and crisp outside again. Avoid microwaving to keep the crust from becoming soggy and losing its delightful crunch.
FAQs
Can I make these hand pies with other fruit fillings?
Absolutely! While this Blackberry Hand Pies Recipe is divine, you can substitute with apple, cherry, peach, or mixed berry fillings for wonderful variations that suit your taste.
What’s the best type of oil for frying?
Vegetable oil is ideal because of its high smoke point and neutral flavor, but canola or peanut oil also work well for frying these hand pies and achieving that perfect golden crust.
Is it necessary to deep fry the hand pies?
Deep frying creates that unbeatable crispy, golden crust unique to this recipe, but you could also bake them if you prefer a lighter version. Just brush with egg wash and bake at 375°F for about 20 minutes or until golden.
How do I prevent the filling from leaking out?
Brushing the edges with water before sealing and crimping firmly helps prevent leaks. Using just enough filling so the pies can close securely also makes a big difference.
Can I prepare the pies in advance for a party?
Yes! You can assemble the pies and store them covered in the fridge for a few hours before frying. Alternatively, freeze them assembled and fry fresh when you’re ready to serve for the best texture and flavor.
Final Thoughts
Making this Blackberry Hand Pies Recipe is like inviting a little burst of happiness into your day. Whether you’re sharing with family, impressing guests, or simply treating yourself, these pies deliver on flavor, ease, and that homestyle charm that warms the heart. I can’t wait for you to try them and create your own joyful moments with this delicious recipe.
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Blackberry Hand Pies Recipe
- Total Time: 33 minutes
- Yield: 6 hand pies
Description
These Blackberry Hand Pies are a delightful, deep-fried treat featuring a flaky pie crust filled with luscious blackberry pie filling. Each hand pie is perfectly golden and glazed with a sweet mixture of powdered sugar, corn syrup, and water, making them a perfect dessert or snack that can be enjoyed fresh and warm.
Ingredients
Filling and Crust
- 21 oz. can blackberry pie filling
- Refrigerated pie crust (enough for 6 rounds)
Glaze
- 1/2 cup powdered sugar
- 1 teaspoon corn syrup
- 1 tablespoon water
For Frying
- Vegetable oil (4-5 inches deep for frying)
Instructions
- Heat the oil: Fill a heavy Dutch oven or heavy-bottomed pot with 4-5 inches of vegetable oil. Insert an oil or candy thermometer to monitor the temperature and heat the oil to 375°F. Maintaining the correct temperature is crucial to prevent the pies from soaking up excess oil or burning.
- Prepare the crust rounds: Roll out your refrigerated pie crust on a clean surface. Use a 5-6 inch bowl to trace and cut out 6 rounds. If the bowl does not fit on the crust three times, roll out the dough slightly more to enlarge it.
- Add the filling: Spoon about 2 tablespoons of blackberry pie filling onto the center of each pie crust round. Be careful not to overfill to avoid spills while sealing.
- Seal the pies: Moisten the edges of each pie crust round with a little water using your fingers. Fold the dough over the filling to create a half-moon shape and crimp the edges firmly to seal the pies.
- Make the glaze: In a small bowl, combine the powdered sugar, corn syrup, and water, stirring until smooth to form a glaze. Cover with a damp paper towel to prevent drying.
- Fry the hand pies: Carefully fry one hand pie at a time in the hot oil for 2-3 minutes or until the crust turns a deep golden brown. Remove each pie with a slotted spoon and drain on paper towels.
- Glaze the pies: Using a pastry brush, evenly brush the glaze on both sides of each hand pie. Place the glazed pies on a baking sheet or cooling rack to set.
- Repeat frying and glazing: Continue frying and glazing the remaining pies using the same method.
- Serve: Serve the blackberry hand pies immediately while warm for the best flavor and texture.
Notes
- Keep the oil temperature steady at 375°F for best frying results.
- Do not overfill the pies to avoid leakage during frying.
- The glaze adds a sweet, shiny finish but can be omitted if preferred.
- Use a slotted spoon or spider strainer to easily handle the fried pies.
- Store any leftovers in an airtight container and reheat gently before serving.
- Prep Time: 10 minutes
- Cook Time: 23 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
