Blackberry Hand Pies
Yield: 24 hand pies | Total Time: 3 hours | Active Time: 45 minutes
Ingredients:
2 cups fresh blackberries
1/2 cup sugar
1 Tbsp. cornstarch
1 tsp. fresh lemon juice
2 Tbsp. strawberry preserves
1 egg, lightly beaten (for egg wash)
Turbinado sugar for finishing
Direction:
Cook blackberries, sugar, cornstarch, and strawberry preserves in a large heavy bottom pot on medium high heat, stirring regularly, until mixture reduces to 1 cup, about 20 minutes. Set aside and let cool.
Preheat oven to 375 degrees° F. Line two large baking sheets with parchment paper and set aside.
Remove pie dough from refrigerator. On a lightly floured surface, use a rolling pin to roll into a large rectangle, about 1/2 inch thick. Using a 3-inch wide circular cookie cutter or a small bowl, cut out circular disks. Transfer discs to parchment lined baking sheet, making sure to keep space between the discs so that they don’t stick together. Gather remaining dough and roll out, and again cut out discs, repeating this process until all dough has been used and you have approximately 24 discs.
Scoop about 1 Tbsp. of the filling into the center of each disc. Fold each disc in half and press the edges down using the tines of a fork to seal. Brush each with the egg wash, then sprinkle with a generous amount of Turbinado sugar. Using a sharp knife, cut three slits on the top of each to allow for the steam to escape.
Bake until golden brown, about 30-40 minutes.
