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Blackberry Hand Pies

Blackberry Hand Pies are a super simple dessert perfect for summer. These mini fruit pies are made with fresh blackberries inside flaky pie crust for the best hand-held treat.

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We love picking wild blackberries on the ranch to make every kind of blackberry dessert including this Easy Blackberry Crisp and No Bake Blackberry Cheesecake.

2 Blackberry Hand Pies with star cut outs.

This easy blackberry hand pies recipe can be made with fresh or frozen blackberries and it’s so simple to make with homemade or pre-made pie crusts.

Ingredients Needed

  • Blackberries ~ Fresh or frozen.
  • Granulated Sugar
  • Lemon Juice
  • Corn Starch
  • Pie Crust ~ Homemade or store bought.
  • Ground Cinnamon
Overhead view of platter of mini pies with blackberry filling.

Step By Step Directions

Collage making blackberry pie filling.

Add blackberries to a saucepan with sugar, lemon juice and corn starch.

Stir together and cook over medium heat. Cook, stirring occasionally until pie filling comes to a low boil and is thickened. Remove from heat.

Collage cutting out hand pie dough circles, topping with pie filling.

Roll out the pie crust and cut into 3 inch circles using a cookie cutter. We made 28 circles by pressing the scraps together and re-rolling the pie dough.

Place 14 of the circles onto parchment lined, rimmed baking sheets.

Use a small cookie cutter to cut the centers out of the remaining pie crusts. We used a small star cutter.

Spoon about 1 tablespoon of blackberry pie filling onto each pie crust.

Collage making blackberry hand pies.

Top each with another pie crust circle.

Crimp the edges of each pie together with a fork.

Beat an egg with a tablespoon of water and brush over the pies.

Mix sugar and cinnamon together in a small bowl. Sprinkle over the pies.

Brush egg wash over both sides of star cut-outs and place on the side of each pie. Sprinkle with cinnamon sugar.

Baked blackberry hand pies on a rimmed baking sheet.

Bake 17-20 minutes or until golden brown.

Remove to a wire rack to cool.

Serve warm or at room temperature.

Platter of blackberry hand pies.

Recipe Notes

Storage: Store hand pies in a zip top baggie at room temperature up to 2 days or refrigerate up to 5 days.

Freeze: Freeze baked pies in a single layer in a freezer bag up to 3 months.

Serving Suggestions: Serve with sweetened whipped cream or vanilla ice cream if desired.

Occasions: Great for holidays and celebrations or every day occasions. Perfect for July 4th or any summer cookout.

More Delicious Hand Pie Recipes to Try

Fried Apple Hand Pies are one of the most amazing desserts that I’ve ever made. The crust is so flaky that it literally melts in you mouth.

Fried Lemon Hand Pies are the perfect balance of sweet and tart making them totally irresistible.

Blackberry hand pies on a platter, 2 in front.

If you are looking for a great make ahead dessert these Blackberry Hand Pies are a sure to please for any occasion.

If you love this recipe as much as we do, please leave a comment and a five star review. Be sure to help us share Pinterest, Facebook and Instagram.

Yield: 14 Pies

Blackberry Hand Pies

2 Blackberry Hand Pies on a plate.

Blackberry Hand Pies are a super simple dessert perfect for summer. These mini fruit pies are made with fresh blackberries inside flaky pie crust for the best hand-held treat.

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour

Ingredients

  • 2 cups blackberries, fresh or frozen
  • 1/3 cup + 1 tablespoon granulated sugar, divided
  • 1 tablespoon lemon juice
  • 1 1/2 tablespoons corn starch
  • pie crust for 2 pies, homemade or pre-made
  • 1 egg
  • 1 tablespoon water
  • 1/2 teaspoon ground cinnamon

Instructions

  1. Add blackberries to a saucepan with 1/3 cup sugar, lemon juice and corn starch.
  2. Stir together and cook over medium heat. Cook, stirring occasionally until pie filling comes to a low boil and is thickened. Remove from heat.
  3. Preheat oven to 375°.
  4. Roll out the pie crust and cut into 3 inch circles using a cookie cutter. We made 28 circles by pressing the scraps together and re-rolling the pie dough.
  5. Place 14 of the circles onto parchment lined, rimmed baking sheets.
  6. Use a small cookie cutter to cut the centers out of the remaining pie crusts. We used a small star cutter.
  7. Spoon about 1 tablespoon of blackberry pie filling onto each pie crust.
  8. Top each with another pie crust circle.
  9. Crimp the edges of each pie together with a fork.
  10. Beat an egg with a tablespoon of water and brush over the pies.
  11. Mix 1 tablespoon sugar and cinnamon together in a small bowl. Sprinkle over the pies.
  12. Brush egg wash over both sides of star cut-outs and place on the side of each pie. Sprinkle with cinnamon sugar.
  13. Bake 17-20 minutes or until golden brown.
  14. Remove to a wire rack to cool.
  15. Serve warm or at room temperature.

Notes

Storage: Store hand pies in a zip top baggie at room temperature up to 2 days or refrigerate up to 5 days.

Freeze: Freeze baked pies in a single layer in a freezer bag up to 3 months.

Serving Suggestions: Serve with sweetened whipped cream or vanilla ice cream if desired.

Nutrition Information:

Yield:

14

Serving Size:

1

Amount Per Serving: Calories: 119Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 13mgSodium: 93mgCarbohydrates: 16gFiber: 2gSugar: 5gProtein: 2g

Nutritional calculations are estimated and may not be accurate.

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