I love this time of year! My garden is starting to produce, the stores are getting all sorts of beautiful fresh produce, and my oh my, it's almost July! I know, what is more American than Apple Pie? Well, these little hand pies are at least good practice for those Apple pies we make on the 4th. Blackberries are in season, and oh, somebody should write poetry about them. Blackberries and I have a not so secret love affair. Mixed with strawberries for shortcake, blackberry martini's, blackberry swirl ice cream, and of course, blackberry pie. I must confess it to the world! I love blackberries. This summer I plan to put in a large row of bushes. I'm already picturing the pretty little jars of jam safely tucked away for winter use.
Blackberry hand pies are a wonderful treat. So much better than those little Hostess pies that we couldn't resist as kids. The dough for these is so rich and flaky, and the sweetness of the filling is amazing. The pastry dough is a sturdy, versatile one which would stand up to any number of pie fillings. In a few weeks when peaches are in season, you can bet that I'll be making these again.
I won't lie, this is a slightly labor intensive process. You have to chill the dough several times before it goes into the oven. However the end result is superb. I would also suggest that after you mix your filling, allow it to stand for awhile and then strain the excess juices. This will help with the whole "soggy crust" issue that can happen with extra juicy berries.
Everyone enjoy this one!
Blackberry Hand Pies
Egg Wash
2 egg yolks
1/2 Cup water
Filling
4 Cups Blackberries
1 Cup sugar
1/4 Cup cornstarch
1/4 tsp almond extract
Mix all berries with sugar, cornstarch and extract until the berries no longer have any white from the sugar or cornstarch. Strain the excess juices before filling pies.
Pie Dough
2 1/2 cups all-purpose flour1/2 tsp. salt
1 tablespoons (2 sticks) unsalted butter, cut into small pieces
1/2 cup sour cream
1/2 cup ice water
In a large bowl, whisk together flour and salt. Using a pastry cutter, cut butter into the flour, until it is in small pieces, the mixture will slightly resemble cornmeal. Work quickly, so that the butter does not get too soft.
In a small bowl, whisk together ice water and sour cream. Create a well in the flour/butter mixture, and add half of the water/sour cream mixture and mix with the flour. Add the rest of the mixture. The dough should come together into large sticky lumps. Turn the dough out onto a lightly floured surface, and form two balls. Wrap each ball into saran wrap, and flatten into disks. Refrigerate for 1 hour.
Roll dough out onto a lightly floured surface until 1/4 inch thick. Use a large circle cutter, (I used a margarita glass) to cut circles for the pies. Quickly move the circles onto a parchment lined pan, and place in the freezer for 15 minutes or until very chilled.
Remove circles from freezer, allow to stand until just pliable. Working quickly, put a few tablespoons of filling in each circle, fold the dough over, and press edges together with a fork to seal. Return the pies to the freezer, and chill for another 30 minutes.
Preheat oven to 375.
Brush pies with egg wash, and sprinkle with sugar. Cut three small slits into the tops of the pies. Bake for 20 to 30 minutes, until golden brown.
Enjoy!
Roll dough out onto a lightly floured surface until 1/4 inch thick. Use a large circle cutter, (I used a margarita glass) to cut circles for the pies. Quickly move the circles onto a parchment lined pan, and place in the freezer for 15 minutes or until very chilled.
Remove circles from freezer, allow to stand until just pliable. Working quickly, put a few tablespoons of filling in each circle, fold the dough over, and press edges together with a fork to seal. Return the pies to the freezer, and chill for another 30 minutes.
Preheat oven to 375.
Brush pies with egg wash, and sprinkle with sugar. Cut three small slits into the tops of the pies. Bake for 20 to 30 minutes, until golden brown.
Enjoy!
