These easy to make Blackberry Hand Pies are made with blackberry pie filling, homemade pie crust, or refrigerated biscuit dough. Make these blackberry pies ahead of time and freeze for later use.
Inspired by my widely popular Apple Hand Pies, I made homemade blackberry pie filling to create these delicious Blackberry Hand Pies. Make the pie filling ahead of time and cool completely before filling your pie crust.
Blackberry hand pies can be prepared ahead of time, refrigerated or frozen. Homemade hand pies are easy to make using either homemade or store bought pie crust or biscuit dough.
How to make Blackberry Pie Filling:
Step 1: Melt the butter in a 12-13-inch skillet. Cook the blackberries over medium heat for about 15-20 minutes or until soft. Sprinkle with sugar and lemon juice while they cook. Stir with a wooden spoon occasionally, making sure they do not burn.
Step 2: Dissolve the cornstarch in about ¼ cup of cold water. Stir to combine.
Step 3: Pour in the cornstarch mixture once they are almost done and let cook to thicken the blackberries and juice. (NOTE: Blackberry Pie Filling will thicken once removed from the heat and it cools. Should it not be thick enough, simply pour back into the skillet, add a little more dissolved cornstarch and cook some more.)
Step 4: Remove from the heat and add the cinnamon, nutmeg and stir to combine. Let the pie filling cool completely.
Make a big batch of the blackberry pie filling and let it cool completely. You can even make this a few days ahead of time to save time!
I like to make it the night before I assemble blackberry hand pies, so it’s completely cooled and ready to go! (Make the pie filling ahead of time and refrigerate for a few days, or freeze until needed)
As you create each hand pie, place them on a half sheet pan lined with a piece of parchment paper. I will typically overlap them just a tad and be able to fit about 5-6 hand pies in each row, with a total of 3 rows per sheet pan.
Absolutely! I make blackberry hand pies the night before and slightly overlap them on a half sheet pan lined with parchment paper. Loosely cover the entire sheet pan with plastic wrap and place in the fridge. This also makes the pie dough super cold when you fry them, helping them become perfectly flaky.
You can even freeze them. Thaw in the fridge, uncovered. NOTE: If you leave them covered with plastic wrap after being frozen, they end up with too much condensation. Simply remove the plastic wrap and they’ll thaw perfectly overnight.
What is a Blackberry Hand Pie?
These yummy fried hand pies are small pieces of dough with a dollop of blackberry pie filling, then crimped and fried. They are an old-fashioned tradition here in the South.
These blackberry pies can be fried or baked.
Do I have to make Homemade Pie Crust?
I make hand pies with homemade pie crust. But, if you don’t want to fuss with homemade crust you can use refrigerated biscuit dough or refrigerated pie crust.
Doing a little research, I found that many old-time Southern cooks made these little hand pies with biscuit dough. But, I think you’ll love them with the pie crust.
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Blackberry Hand Pies (Blackberry Pie Filling)
Blackberry Pie Filling
- 5 cups fresh or frozen blackberries
- 4 tablespoons butter
- ¾ cup granulated sugar
- 2 tablespoons lemon juice
- 2 tablespoons cornstarch
- 1 teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- Homemade pie crust or biscuit dough
- canola oil (for frying)
Blackberry Pie Filling
- Melt the butter in a 12-13-inch skillet. Cook the blackberries over medium heat for about 15-20 minutes or until soft. Sprinkle with sugar and lemon juice while they cook. Stir with a wooden spoon occasionally, making sure they do not burn.
- Dissolve the cornstarch in about ¼ cup of cold water. Stir to combine.
- Pour in the cornstarch mixture once they are almost done and let cook to thicken the blackberries and juice. (NOTE: Blackberry Pie Filling will thicken once removed from the heat and it cools. Should it not be thick enough, simply pour back into the skillet, add a little more dissolved cornstarch and cook some more.)
- Remove from the heat and add the cinnamon, nutmeg and stir to combine. Let the pie filling cool completely.
Blackberry Hand Pies
- Roll out your biscuit dough or pie crust on a lightly floured surface, into 4-6 inch ovals, about ⅛-1/4-inch thick. Scoop about 1 tablespoon or so of the cooled pie filing in the center of each round.
- Fold over, lightly press down on the filling and the edges. (Lightly wet edges with water, using your fingertip if needed) Crimp the edges of the dough with a floured fork.
- Place uncooked pies on a half-sheet pan which is lined with parchment paper. If frying pies right away, place the entire sheet pan in the fridge while you heat the oil.
- Fill a fry pan with about 2-3 inches of canola oil. Heat the oil until very hot (about 370 to 375 degrees F).
- Place only a few hand pies in the hot oil at a time, as to not overcrowd the pan or let the oil cool. Fry until they are brown on both sides, about 3-4 minutes total. As they fry, use a slotted spoon to gently move them back and forth. (So they don't burn.)
- Remove from the hot oil and let drain on paper towels on a half-sheet pan. Sprinkle with granulated sugar while they are still warm. Or drizzle with a simple glaze.
- These are best served warm.
Tips on making Blackberry Hand Pies:Adjust the sugar in your blackberry pie filling based on how sweet or tart of the blackberries. You can make hand pies AHEAD of time. Overlap them slightly on a half sheet pan lined with parchment paper and place in the freezer. Cover the tray loosely with plastic wrap. To thaw blackberry hand pies: Remove the plastic wrap that was covering the tray and discard it. It will have extra moisture you DO NOT want! Let them thaw, uncovered in the refrigerator overnight. If you do not have a thermometer. You can test if the oil is hot enough by sprinkling a tiny bit of flour off of your fingers into the center of the oil. If the flour bubbles out to the edges of the pan quickly, the temperature is ready.
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