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
