Description
Sweet summer memories blend perfectly with homemade Blackberry Hand Pies, a delightful dessert that captures rustic charm and fruity elegance. Each golden-crusted pocket promises a burst of juicy blackberry goodness you won’t forget.
Ingredients
Scale
Main Ingredients:
- 21 ounces (595 grams) blackberry pie filling
- Refrigerated pie crust
Glaze Ingredients:
- 0.5 cup (120 milliliters) powdered sugar
- 1 tablespoon corn syrup
- 1 tablespoon water
Frying Ingredient:
- Vegetable oil
Instructions
- Prepare the cooking vessel by filling a heavy Dutch oven or deep pot with vegetable oil to a depth of 4-5 inches. Attach an oil or candy thermometer and heat the oil to precisely 375°F, ensuring optimal frying conditions.
- Retrieve the refrigerated pie crust and roll it out on a clean surface. Use a 5-6″ bowl to trace and cut out round shapes, gently expanding the dough with a rolling pin if needed to create 6 complete rounds.
- Carefully spoon blackberry pie filling onto the center of each crust round, leaving sufficient margin around the edges to prevent overflow during sealing.
- Moisten the pie crust edges with water using fingertips, then fold each round in half. Firmly crimp and press the edges together to create a secure seal for the hand pies.
- Craft the glaze by combining powdered sugar, corn syrup, and water in a small bowl. Cover with a damp paper towel to maintain moisture and prevent premature hardening.
- Gently lower one hand pie at a time into the hot oil, frying for 2-3 minutes until the crust achieves a rich golden-brown color. Transfer immediately to a paper towel-lined surface to drain excess oil.
- Using a pastry brush, generously coat both sides of each fried hand pie with the prepared glaze, ensuring complete coverage.
- Repeat the frying and glazing process for remaining hand pies. Serve the pies while warm for the most delectable experience.
Notes
- Check oil temperature carefully using a reliable thermometer to ensure perfect frying without absorbing excess oil or burning the delicate hand pies.
- Roll pie crust gently and evenly, stretching carefully if needed to maximize the number of rounds and minimize waste.
- Use just enough filling to prevent leakage while ensuring a generous, flavorful center that won’t burst during frying.
- Seal edges meticulously by brushing water and crimping firmly to create a tight seal that prevents filling from escaping during deep frying.
- Prepare glaze ahead of time and keep covered to maintain smooth consistency, ready for immediate application after frying.
- Fry pies individually to maintain consistent oil temperature and achieve an even, golden-brown exterior.
- Work quickly when glazing to ensure the coating adheres while the pies are still warm and slightly crisp.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 250
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 0 mg