blackberry hand pies | The Baking Fairy
Hello, darlings! I hope everyone had a great Thanksgiving! And, well… since now Thanksgiving has passed… it means it’s Christmas time! Sorry if I’m obnoxious, I just love Christmas so much and it’s seriously my favorite time of the year. I’m sure everyone is still trying to recover from the ridiculous amounts of food consumed with family, but if you were hoping for a healthy recipe… sorry to disappoint. Today, I am sharing these adorable hand pies made with storebought pie dough and filled with the simplest mixture of fresh blackberries, sugar, and a smidge of lemon juice. Let me show you how it’s done!
blackberry hand pies | The Baking Fairy
I want to say that I’ve talked about my mythical blogging notebook before. It’s just a little notebook where I jot down literally every single recipe idea I ever think of. See something on tv? Writing it down. Facebook? Magazines? Grocery store freezer aisle? {hey, it happens}. It all goes in. The idea for hand pies had been in the notebook since last Christmas. Because, well, sometimes I come up with ideas in the entirely wrong season {sweet potato donuts in April, I’m looking at you}, and sometimes I just don’t get to them in time. I was planning on making some chocolate-pecan hand pies, which might still happen honestly, but blackberries were on sale at $0.99 a container, so I took that as a sign that these needed to be berry hand pies!
blackberry hand pies | The Baking Fairy
blackberry hand pies | The Baking Fairy
These little sweet treats are incredibly simple, but so yummy. You start by grabbing some refrigerated pie dough, and rolling it out just a bit thinner than it already is. Keep in mind not to make it too thin, however, or your pies will turn into all kinds of crispy, crunchy messes. You can see the difference if you look carefully at the picture of the pan of pies! But, well, if crispy pie dough is what you like, I say go for it! ANYWAYS. You roll out the dough and cut it into circles. Then for the filling, you toss together fresh blackberries, sugar, cinnamon, lemon juice, and just a bit of flour to thicken things up. Fill the circles of dough with the blackberry mixture, seal them up into half-moons, cut little steam-slits on top of the pies, brush the top with beaten egg, and sprinkle with a little sugar. Then pop them in the oven, and you will be rewarded with perfect little hand pies in no time!
blackberry hand pies | The Baking Fairy
  • 1 package {2 crusts} refrigerated pie dough
  • 12 oz {2 containers} fresh blackberries
  • ¼ cup sugar
  • 3 tbsp all-purpose flour
  • 1 tbsp lemon juice
  • ½ tsp cinnamon
  • 1 egg, beaten
  • additional sugar for topping


Preheat the oven to 375F, and line two baking sheets with parchment.
First, prepare the filling. Rinse the berries well, cut them in half, and place them in a medium bowl. Add in the sugar, lemon juice, cinnamon, and flour, and mix well.
On a well-floured surface, lay out the pie crusts and gently roll them out to ¼" thickness.
Using a large cookie cutter or other round object, cut out circles about 5 inches across.
Place the circles of dough on the baking sheets, and spoon about 1 tbsp of filling in the center of each.
Fold the dough over, and press the edges firmly with your fingertips to seal. Using a knife, gently cut 2-3 small slits on the top of each pie. Brush them with the beaten egg, and sprinkle a little bit of sugar on top.
Bake for about 20 minutes, until golden brown and flaky. Let cool slightly, and enjoy!

recipes adapted by www.thebakingfairy.net