INGREDIENTS
For the Blackberry Filling
3 cups blackberries, divided
⅓ cup sugar
3 teaspoons lemon juice
7 Tablespoons water, divided
2 Tablespoons cornstarch
1 ready made pie crust, I used Pillsbury
1 large egg, whisked
1 tablespoon water
INSTRUCTIONS
Preheat oven to 400° and line a baking sheet with parchment paper. Set aside.
For the Blackberry Filling
Heat a saucepan over low/medium heat.
Stir 2 cups of blackberries, sugar, lemon juice, 3 tablespoons water into pan and bring to a boil.
Let boil for 3-4 minutes, then add remaining 1 cup of blackberries. Stir.
Mix 4 tablespoons water and cornstarch together. Add cornstarch mixture to the blackberries and stir.
Continue cooking until sauce thickens.
Remove from heat, let cool for 15 minutes.
Making The Hand Pies
Unroll pie crust on a lightly flour surface and, with a biscuit cutter, cut pie dough into 3 inch circles.
Add a little water to the edges of the dough before filling to help seal.
Add a heaping tablespoon (or two) of blackberry sauce to the center of each pie dough. Fold dough in half and using a fork, crimp the edges to help secure the filling. Place hand pies on prepared baking sheet.
In a small bowl, whisk egg and tablespoon of water together and brush the top of each hand pie.
Bake at 400° for approximately 15-18 minutes or until golden brown. Remove from oven and enjoy warm.
Blackberry filling can also be served warm over pancakes, French toast, etc., or cool and use for toppings on cheesecakes, crepes, etc.
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