Best 4 Blackberry Raspberry Hand Pies Recipes

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In the realm of delectable pastries, few treats are as alluring as the humble hand pie. These delightful handheld pockets of flaky crust envelop a burst of sweet and tangy filling, creating a symphony of flavors that tantalize the taste buds. Among the many variations of hand pies, the blackberry raspberry hand pie stands out as a true masterpiece. Its vibrant filling, a harmonious blend of juicy blackberries and tart raspberries, is encased in a golden brown crust that shatters with each bite. Whether served warm and gooey or enjoyed at room temperature, these hand pies are a delightful indulgence that is sure to satisfy your sweet cravings.

Check out the recipes below so you can choose the best recipe for yourself!

BLACKBERRY-RASPBERRY HAND PIES



Blackberry-Raspberry Hand Pies image

You can substitute store-bought dough in a pinch.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 3h10m

Yield Makes 8

Number Of Ingredients 12

1 tablespoon sour cream
1 tablespoon fresh lemon juice (from 1 lemon)
2 tablespoons ice water, plus more if necessary
1 1/4 cups all-purpose flour, plus more for rolling
Coarse salt
1/3 cup plus 1 teaspoon granulated sugar, divided
1 stick cold unsalted butter, cut into small pieces
3/4 cup fresh blackberries
3/4 cup fresh raspberries
1 tablespoon plus 1 1/2 teaspoons cornstarch
1 large egg, lightly beaten
Fine sanding sugar, for sprinkling

Steps:

  • Whisk together sour cream, lemon juice, and ice water in a bowl. Mix together flour, 1/2 teaspoon salt, and 1 teaspoon granulated sugar in a large bowl. Add butter and beat with a mixer on medium-low until mixture resembles coarse meal with some blueberry-size clumps remaining. Gradually beat in sour-cream mixture until just combined but still crumbly. (Squeeze a small amount of dough to see if it holds together. Beat in more water, 1 teaspoon at a time, if necessary.) Divide dough in half, gather into 2 flat rectangles, and wrap in plastic wrap. Refrigerate until just firm, 45 minutes.
  • Roll out each rectangle of dough into a 7-by-14-inch rectangle on a piece of floured parchment with a floured rolling pin. (Dough will be very thin.) Transfer rectangles on parchment to 2 baking sheets and refrigerate until firm, 15 minutes.
  • Meanwhile, stir together berries, remaining 1/3 cup granulated sugar, cornstarch, and 1/4 teaspoon salt in a bowl. Slide 1 dough rectangle, still on parchment, onto a work surface. With a long side facing you, cut dough crosswise into four 3 1/2-by-7-inch strips.
  • Mound 2 tablespoons berry mixture in center of bottom half of each strip. Brush edges with egg wash and fold top half over fruit to enclose. Press firmly to seal and trim bottom edge, leaving folded top edge uncut. Cut vents in each pie and place about 2 inches apart on baking sheet lined with fresh parchment. Transfer to freezer. Repeat with remaining dough and berry mixture. Freeze hand pies until very firm, at least 45 minutes.
  • Preheat oven to 375 degrees with racks in upper and lower thirds. Lightly brush pies with egg wash and sprinkle with sanding sugar. Bake, rotating sheets and switching racks halfway through, until pies are golden brown, 35 to 40 minutes. Transfer to a wire rack to cool. Serve warm or at room temperature.

BLACKBERRY HAND PIES



Blackberry Hand Pies image

Provided by Kardea Brown

Categories     dessert

Time 1h

Yield 8 hand pies

Number Of Ingredients 9

2 cups blackberries, fresh or frozen
2/3 cup granulated sugar
1 tablespoon cornstarch
Zest and juice of 1 lemon
1 box premade pie dough (2 rounds)
All-purpose flour, for dusting
2 ounces cream cheese, cut into 8 cubes and chilled
1 large egg, lightly beaten
1/4 cup raw or turbinado sugar

Steps:

  • Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment.
  • Add the blackberries and granulated sugar to a medium saucepan and heat over medium. Cook the berries, mashing with a potato masher or the back of a spoon, until they start to break down and release their juices, about 2 minutes. Mix together the cornstarch and lemon juice in a small bowl. Add the cornstarch mixture and the lemon zest to the berries and stir until there are no more lumps. Continue to stir until the filling begins to thicken, 2 to 3 minutes. Remove from the heat, transfer to a bowl and let cool slightly.
  • Roll one of the pie doughs out on a lightly floured surface until about 1/8-inch thick. Use a 5-inch round cookie cutter, or the rim of a bowl, to cut out as many rounds as you can. Repeat with remaining dough round, gather the dough scraps and reroll as necessary to get 8 rounds.
  • Place 1 cube of cream cheese and 1 tablespoon of filling in the center of a dough round. Fold the dough over into a crescent and crimp the edge with a fork. Place on one of the lined baking sheets. Repeat with remaining pie dough rounds, cream cheese and filling. Whisk together the egg and 1 tablespoon water in a small bowl. Brush all the filled pies with the egg wash, sprinkle with the raw sugar and cut small vents into the pies. (If you brush them after venting, the egg will cover the vent!) Bake until the pies are golden brown, 20 to 25 minutes.

BLACKBERRY HAND PIES



Blackberry Hand Pies image

Provided by Food Network

Categories     dessert

Time 3h15m

Yield 8 individual pies

Number Of Ingredients 14

1 cup all-purpose flour
1/3 cup cake flour
1 tablespoon sugar
1/2 teaspoon salt
4 tablespoons (1/2 stick) chilled unsalted butter, cut into 1/2-inch pieces
4 tablespoons chilled vegetable shortening, cut into 1/2-inch pieces
3 tablespoons ice water
1/4 all-purpose flour
1/2 cup sugar
4 cups fresh blackberries
1/8 teaspoon almond extract
Egg yolk, lightly beaten
Turbinado or sparkling sugar for dusting
Nonstick spray

Steps:

  • Pie crust:
  • In a food processor, blend together flours, sugar, and salt. Add chilled butter and shortening and pulse until mixture resembles coarse meal. Sprinkle water over flour mixture and pulse until dough forms moist clumps. Gather dough together and divide into 2 equal rounds. Flatten dough into disks and wrap in plastic wrap. Refrigerate for about 45 minutes.
  • Blackberry Filling:
  • Combine flour, sugar, blackberries and almond extract and stir gently until evenly coated.
  • Preparation:
  • Working with 1 round at a time, roll dough on a lightly floured surface to 1/4-inch thickness. Cut circles, approximately 5-inches in diameter using a plate or bowl as a guide. You should have a total of 8 circles. Spoon about 1/2 cup of blackberry filling into the center of each circle. Carefully fold circle over to form a half moon shape. Using a fork, dipped lightly in flour, press tines along the open edge to seal. Transfer hand pies to a parchment paper lined sheet pan and refrigerate for at least 1 hour or until needed.
  • For serving:
  • Preheat gas or charcoal grill to medium indirect heat. Brush hand pies lightly with egg yolk and sprinkle generously with sugar. Transfer hand pies to double-lined, heavy duty foil sprayed with nonstick spray and place on grill. Close lid and grill, rotating after 20 minutes, until crust is golden brown, about 40 to 50 minutes total.

BLACKBERRY HAND PIES



Blackberry Hand Pies image

Categories     Fruit     Dessert     Bake     Blackberry     Apple     Semolina     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 small pies

Number Of Ingredients 9

2 cups blackberries (3/4 pound)
1 large Golden Delicious apple, peeled and coarsely grated
2 tablespoons plus 1 teaspoon semolina flour
1/4 teaspoon cinnamon
8 tablespoons sugar
Pastry dough for a double-crust pie
2 tablespoons milk
Special equipment:
2 large (17- by 12-inch) baking sheets; parchment paper

Steps:

  • Cook blackberries, apple, semolina flour, cinnamon and 6 tablespoons sugar in a 2-quart heavy saucepan over moderate heat, stirring frequently, until mixture just boils and is thickened, about 5 minutes. Transfer to a shallow bowl to cool.
  • Put oven racks in upper and lower thirds of oven and preheat oven to 375°F. Line baking sheets with parchment.
  • Roll out half of dough 3/4 inch thick on a lightly floured surface with a lightly floured rolling pin into a 16- by 11-inch rectangle, then trim into a 15- by 10-inch rectangle, reserving scraps. Cut into 6 (5-inch) squares. Place a heaping tablespoon of fruit filling in center of 1 square. Moisten edges of square with milk and fold into a triangle, pressing edges to seal. Transfer to a lined baking sheet and press tines of a fork around edges of triangle. Make 5 more triangles in same manner, arranging them 1 inch apart on baking sheet. Repeat with remaining dough and filling, rerolling all of the scraps together once to make 12 triangles total.
  • Brush triangles with milk and sprinkle with remaining 2 tablespoons sugar. Bake, switching position of pans halfway through baking, until pies are golden, about 30 minutes total. Transfer pies to racks to cool.

Tips:

  • For the best flavor, use fresh blackberries and raspberries.
  • If you don't have fresh berries, you can use frozen berries that have been thawed and drained.
  • Be sure to mix the cornstarch and sugar together before adding them to the berries. This will help to prevent the mixture from becoming lumpy.
  • Don't overfill the hand pies. If you do, they will be difficult to seal and the filling will leak out.
  • Use a fork to crimp the edges of the hand pies. This will help to seal them and prevent the filling from leaking out.
  • Bake the hand pies until the crust is golden brown and the filling is bubbling.
  • Let the hand pies cool for a few minutes before serving. This will help to prevent the filling from spilling out when you bite into them.
  • Serve the hand pies with a dollop of whipped cream or ice cream.
  • Enjoy!

Conclusion:

Blackberry raspberry hand pies are a delicious and easy-to-make treat that are perfect for any occasion. With a flaky crust and a sweet and tart filling, these hand pies are sure to be a hit with everyone who tries them. So next time you're looking for a quick and easy dessert, give these blackberry raspberry hand pies a try. You won't be disappointed.

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