Blackberry Hand Pies

Blackberry Hand Pies
Yields: 8
  • 1 (14.1-ounce) package refrigerated piecrusts
  • 1 cup Blackberry Jam
  • 2 tablespoons heavy whipping cream
  • 2 tablespoons turbinado sugar
  1. Preheat oven to 375°. Line a large baking sheet with parchment paper.
  2. On a lightly floured surface, unroll each piecrust. Using a 5-inch round cutter, cut 8 rounds from piecrusts, 
rerolling scraps once.
  3. Dollop 2 tablespoons 
Blackberry Jam in center 
of each round. Brush cream 
around edge of rounds. Fold dough over filling, crimping edges with a fork to seal. Place pies on prepared pan. Cut 3 small vents in top of each pie to release steam. Brush each pie with remaining cream; sprinkle with turbinado sugar.
  4. Bake until golden brown, 
20 to 25 minutes. Let cool on pan.


 Find more great recipes like this one in Taste of the South’s May/June 2017 issue!


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