Created By : Karly Claire Gomez
Ingredients
- 1 Package purchased pie dough (2 sheets)
- 1 Package (6 ounces) Driscoll’s Blackberries
- 2-3 Tbsp. plus 2 teaspoons fresh lemon juice, divided
- 3 Tablespoons granulated sugar
- 1 Tbsp. plus 1 teaspoon all-purpose flour
- 1/4 Tsp. cinnamon
- 1/8 Tsp. nutmeg
- 1 egg, beaten
- 1 Cup confectioners’ sugar
Directions
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PREHEAT oven to 375˚F.
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LINE a baking sheet with parchment paper.
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ROLL OUT dough sheets on a well-floured surface to a thickness of about 1⁄4 inch.
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CUT OUT 20 rounds of pie dough using a 3-inch cookie cutter and RE-ROLL dough as needed.
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PLACE blackberries into a medium bowl and ADD 2 teaspoons lemon juice.
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STIR to coat blackberries with juice.
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ADD 3 tablespoons granulated sugar.
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ADD 1 tablespoon plus 1 teaspoon flour.
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ADD 1/4 teaspoon cinnamon and ADD 1/8 teaspoon nutmeg.
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STIR well until blackberries are thoroughly coated.
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SPOON about 2-3 coated blackberries onto middle of 1 dough round and be careful to KEEP JUICES AWAY from edges.
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TOP with second dough round and PRESS down along edges to seal.
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CRIMP edges with tines of a fork.
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TRANSFER pie to baking sheet.
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REPEAT with remaining filling and dough rounds.
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CUT 1 or 2 slits into the top of each hand pie.
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BRUSH pies lightly with beaten egg.
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BAKE 15-20 minutes or until pies are golden brown.
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PLACE 1 cup confectioners’ sugar into a small bowl and ADD 2-3 tablespoons lemon juice.
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STIR to combine.
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DRIZZLE icing over hand pies.
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SERVE Blackberry Hand Pies warm.
Nutrition
Serving Size :
0 cups per serving
Calories | 0 | |
---|---|---|
Total Fat | 0 g | |
Saturated Fat | 0 g | |
Cholesterol | 0 mg | |
Sodium | 0 mg | |
Total Carbohydrates | 0 g | |
Dietary Fiber | 0 g | |
Sugar | 0 g | |
Protein | 0 g |