Blackberry Hand Pies

Portable pies topped with crunchy sugar make for a stunning treat.

  • Preparation Time40 mins
  • Cooking Time50 mins
  • Serves8
  • DifficultyEasy

For the pie crust

110g plain flour
40g self-raising flour
15g sugar
1/2 tsp salt
120g chilled unsalted butter, cut into 1-cm pieces
120g chilled vegetable shortening, cut into 1-cm pieces
50ml iced water

For the blackberry filling

30g plain flour
90g sugar
360g fresh blackberries
Few drops of almond extract
For serving:
Egg yolk, lightly beaten
Turbinado or sparkling sugar for dusting
Nonstick spray
For the pie crust:

1) In a food processor, blend together flours, sugar, and salt. Add chilled butter and shortening and pulse until mixture resembles coarse meal. Sprinkle water over flour mixture and pulse until dough forms moist clumps.

2) Gather dough together and divide into 2 equal rounds. Flatten dough into disks and wrap in plastic wrap. Refrigerate for about 45 minutes.

For the blackberry filling: Combine flour, sugar, blackberries and almond extract and stir gently until the berries are evenly coated.

To make the pie:

1) Working with 1 round at a time, roll dough on a lightly floured surface to 0.5-cm thickness. Cut circles, approximately 10-cm in diameter using a plate or bowl as a guide. You should have a total of 8 circles.

2) Spoon about 3-4 dessert spoons of blackberry filling into the centre of each circle. Carefully fold circle over to form a half moon shape. Using a fork, dipped lightly in flour, press tines along the open edge to seal.

3) Transfer hand pies to a parchment paper lined sheet tin and refrigerate for at least 1 hour or until needed.

For serving:

1) Preheat gas or charcoal barbecue to medium indirect heat.

2) Brush hand pies lightly with egg yolk and sprinkle generously with sugar. Transfer hand pies to double-lined, heavy-duty foil sprayed with non-stick spray and place on barbecue.

3) Close lid and "bake," rotating after 20 minutes, until crust is golden brown, about 40 to 50 minutes total.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

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