Need a pie that’s single-serve AND portable? Look no further than a classic Blackberry Turnover (or as I like to call it, Hand Pie).
Hey friends! Another day…..and another pie! Let me tell you, anything blackberry has a special place in my heart. We had some huge blackberry bushes behind my house when I was growing up, and I, being the smallest one of the bunch, had the task to literally crawl inside the bushes to pick berries from all of those hard-to-reach places. Thank goodness they were a thornless variety, and also that I never got lost in there! It was kind of a jungle, I tell ya.
Everyday I wish that I had a blackberry bush. But alas, that will have to wait until I have a better spot to plant one. It will happen though. For now, I just always con my mother into bringing me loads and loads of blackberries whenever she comes to visit. It’s kind of a standing rule. The berries are sweet, tart, big, plump, and juicy! Oh, and did I mention that they stain your hands…. a lot?
I love making these blackberry turnovers with my stash. I like calling these hand pies – there’s just something so right sounding about it. Hand pies are so convenient – they are a great on-the-go kind of treat. You can also do lots of other kinds of fruit in these – how about taking this apple-pear galette, chopping the fruit a little smaller, and transforming it into handpies? Or you could go raspberry…..or blueberry…. Lots of endless possibilities here.
Blackberry Turnovers (Hand Pies)
- 2 to 2 and 1/2 cups blackberries if frozen, thaw well before use, and thoroughly drain the liquid that comes off to avoid "pie soup", fresh or frozen
- 1/3 cup granulated sugar
- ½ teaspoon fresh lemon zest optional
- 1 tablespoon plus 1 teaspoon cornstarch for frozen, 2 tablespoons cornstarch
- 1 double-crust pastry crust try our flaky all-butter, flaky shortening, or use store bought
- 1 egg optional, beaten, for egg wash
- Granulated sugar optional, to dust
Preheat oven to 400 degrees F.
Combine berries with sugar, zest, and cornstarch. If whole fresh berries, lightly mash to help release just a little bit of the juices. Let stand for at least 10 minutes while prepping your pie crust.
Roll out pie crust (I recommend still rolling as two separate crusts to avoid overworking. You may roll scraps after the initial turnovers are formed. Just remember, the more times you roll, the tougher the pastry dough will get).
Using a 4-6 inch diameter bowl, cut out circular disks. Place onto two large baking sheets (may line with parchment if desired).
In the middle of each disk, place a scoop of filling (how much will depend on the size). Do not overfill as the juice will try to squeeze out towards the edges as you are sealing and may make a huge mess and make it difficult to seal!
Fold over into a half circle.
Pinch edges together to seal.
With a fork, crimp edges to create a better seal.
With a sharp knife, cut 3-4 slits on top of the turnover for steam to escape.
Brush top of crust with egg wash.
Sprinkle with granulated sugar.
Bake for 17-20 minutes, or until outside is golden brown.
You can use any old bowl or a biscuit cutter to shape your hand pie crusts.
Pinch edges together. You can also slightly fold one edge over the other and then pinch for a firmer seal.
Use a fork to seal the edges even better and cut a few slits in the front for steam to escape! (Some filling may still leak out, and that’s okay. We love it in the name of homey and rustic feeling!) If desired, brush with egg wash, and sprinkle a little granulated sugar on top.
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