Blackberry Hand Pies

Blackberry hand pies transform ordinary pie into pocket-sized treats you can enjoy anywhere without forks or plates. These crispy little treasures feature store-bought pie crust wrapped around sweet blackberry filling, then fried to golden perfection and coated with a simple sugar glaze. The contrast between the flaky exterior and juicy berry filling makes them irresistible for dessert lovers looking for something different than traditional sliced pie.

Why You'll Love This Recipe

• These pies come together in just over 30 minutes with minimal ingredients
• The portable format makes them perfect for picnics, parties, or midnight snack raids
• Frying creates an incredible texture you just can't achieve with baking

Last summer I made these for my nephew's baseball team and the kids demolished them in minutes flat. Even the coach who "doesn't eat sweets" asked if there were any extras hidden somewhere. There weren't - I learned my lesson and now always make a double batch.

Perfect Ingredients

• Canned blackberry filling saves tons of time without sacrificing flavor and provides that perfect balance of sweet and tart
• Refrigerated pie crust creates the flaky exterior without the hassle of making dough from scratch
• Vegetable oil with a high smoke point ensures proper frying temperature without adding unwanted flavors

Pin it

Step-by-Step Instructions

• Powdered sugar forms the base of the sweet coating that takes these pies to the next level
• Corn syrup helps the glaze set properly with a slight sheen rather than soaking into the crust
• Water thins the mixture to the perfect consistency for easy brushing

Pie Creation

Heat your oil

Pour vegetable oil into a heavy Dutch oven about 4-5 inches deep. Clip on that candy thermometer and heat to exactly 375°F. Temperature matters tremendously here - too cool and your pies turn greasy, too hot and they'll burn before cooking through.

Prepare the rounds

Unroll your refrigerated pie crust onto a lightly floured surface. Find a bowl around 5-6 inches in diameter and trace around it with a knife. If you need more space, roll the dough a bit thinner with your rolling pin to get all six rounds.

Fill with care

Spoon about 2 tablespoons of that gorgeous purple blackberry filling right in the center of each round. Fight the urge to overfill - trust me, I've cleaned up enough blackberry lava explosions to know better.

Seal completely

Run your finger dipped in water around the entire edge of the dough, then fold it over to create a half-moon shape. Press those edges firmly together and crimp with a fork or your fingers to ensure a perfect seal.

Mix your glaze

Combine powdered sugar, corn syrup and water in a small bowl until completely smooth. Cover with a damp paper towel so it doesn't form a skin while you're busy frying pies.

Fry to perfection

Carefully lower one pie at a time into that hot oil, letting it bubble and sizzle for 2-3 minutes until it reaches that beautiful deep golden color that makes your mouth water just looking at it.

Apply the finish

After draining briefly on paper towels, brush both sides of each warm pie with your prepared glaze. The residual heat helps the glaze spread evenly and set with a slight shine.

You Must Know

• These pies are best eaten fresh within a few hours of making them
• The filling gets super hot during frying, so let them cool slightly before biting in
• The glaze sets up quickly, so work fast when applying it to each pie

My grandmother swore blackberries picked during a full moon had the best flavor. While I can't confirm her moon theory, I do know that using a good quality canned filling makes all the difference in these hand pies. I've tried making them with homemade filling, but honestly, the consistency of the canned stuff works perfectly with this method.

Serving Suggestions

Pair these hand pies with vanilla ice cream for an elevated dessert experience that balances the warm, crispy pie with cold creaminess. For brunch, arrange them on a platter with fresh berries and mint sprigs for a colorful presentation that will impress your guests. During the holidays, dust with additional powdered sugar and serve alongside spiced cider for a festive treat that disappears faster than you can say "seconds, please."

Creative Twists

Experiment with different fillings like cherry, apple cinnamon, or lemon curd using the same technique for a rainbow of flavors. For a grown-up version, add a splash of bourbon or rum to the glaze for complexity that makes people ask for your secret. Those watching their sugar intake might enjoy a version made with fresh berries mixed with just a touch of sweetener instead of pie filling.

Storing Secrets

Keep any miraculous leftovers in a container with the lid slightly ajar to maintain crispness for up to two days. Reheat them in a 350°F oven for about 5 minutes to restore their just-fried texture rather than microwaving which makes them soggy. If you want to prepare ahead, you can assemble the uncooked pies and freeze them on a baking sheet, then transfer to a freezer bag for up to 3 months – just thaw before frying.

Pin it

Baker's Insights

• Let your oil return to exactly 375°F between batches for consistent results across all pies
• For extra flavor, add a tiny pinch of cinnamon or cardamom to the blackberry filling
• Work quickly when sealing the pies – if the filling touches the edges, they won't seal properly

I've been making these blackberry hand pies since I found the recipe scribbled in my mom's old recipe box. Over the years, I've tweaked it to perfection, discovering that frying them instead of baking gives that incredible contrast between the crisp exterior and jammy center. There's something deeply satisfying about the way the glaze crackles slightly when you take that first bite, giving way to the warm fruit inside. Every time I make them, they transport me back to summer evenings on the porch, purple-stained fingers, and the simple joy of dessert you can hold in your hand.

Frequently Asked Questions

→ Can I use fresh blackberries instead of canned filling?

Yes, but you'll need to cook them down with sugar and cornstarch first to create a thick filling consistency.

→ How do I store leftover hand pies?

Store in an airtight container at room temperature for 1-2 days. They're best eaten fresh as the crust may soften over time.

→ Can I bake these instead of frying?

Absolutely! Brush with egg wash and bake at 375°F for about 20 minutes or until golden brown.

→ Why did my pies burst open while frying?

Make sure to properly seal the edges with water and crimp firmly. Also, don't overfill with pie filling.

→ What other flavors work well for hand pies?

Cherry, apple, blueberry, and peach fillings all work beautifully with this same recipe method.