Easy Old Fashioned Blackberry Hand Pies From Scratch -

Equipment

Mixing bowl
Small bowl
Measuring spoons
Measuring cups
Saucepan
Biscuit cutter - You can also use a cookie cutter, a cup, or a wide mouth jar ring.
Baking sheet
Parchment paper
Spoon
Fork
Pastry brush
Rolling Pin

Ingredients

Pie Crust

2 cups All purpose flour
1 cup Lard - Room temperature.
2 tsp Salt
¼ cup Cold water

Blackberry Pie Filling

2 cups Blackberries - You can use fresh, frozen, or canned blackberries.
⅓ cup Sugar - Depending on how sweet your berries are you may want to adjust the amount of sugar used. You will also need a small amount to sprinkle on top of each hand pie.

Egg Wash

1 Egg
1 tbsp Milk

Instructions

Preheat oven to 375°F. In a saucepan add the blackberries and sugar. (If you're using fresh blackberries you will need to add about 1/8 - 1/4 cup of water also.) Over medium to high heat slowly bring the berries to a boil. Let them boil for 5 - 6 minutes stirring occasionally.
In a large mixing bowl add the flour, sugar, and salt. Whisk until thoroughly mixed. Then add the lard. With your hands or a fork begin incorporating the lard. It should begin forming small balls and look crumbly. Slowly add in water. You may not need to use all the water so add it in slowly. When a ball begins to form stop adding water.
Divide the pie dough into two even pieces. Roll out the pie dough on a lightly floured surface using a rolling pin. Use a biscuit cutter or whatever you have (I used a wide mouth jar ring) to cut out mini pie crust.
Place the mini pie crust on a baking sheet lined with parchment paper. Spoon the blackberry pie filling onto the center of each mini pie crust. Place another pie crust on top and crimp the edges with a fork. Use a razor blade to cut vents into each pie crust top.
In a small bowl mix the egg and milk and whisk until thoroughly combined. Using a pastry brush, brush the egg wash onto the tops of each pie crust. Sprinkle the top of each hand pie with granulated sugar.
Place into a 375°F oven and bake for 30 minutes or until the tops are lightly golden brown.

Notes

Storage

Once completely cooled store the hand pies in an airtight container. If stored properly they will last about 5 - 7 days.

Topping Options

There are so many icing options you could do on top of these delicious hand pies one of our favorites is to top with a cream cheese glaze. If you're looking to elevate your hand pies try adding a simple glaze.

Nutrition

Serving: 1 Hand pie | Calories: 325kcal