These Blackberry Lime Hand Pies have a jammy blackberry lime filling tucked into buttery & flaky half moon shaped hand pies glazed in a vibrant pink blackberry infused icing.
BLACKBERRY LIME HAND PIES
- 2 Basic All Butter Pie Dough disks (- recipe linked in notes below, *makes 2 disks)
- 1 1/2 pints fresh blackberries (- about 3 cups)
- 1/2 cup granulated sugar
- 1 medium lime ( – zested & juiced)
- 2 tablespoons tapioca flour or cornstarch
BLACKBERRY LIME GLAZE
- 1 1/2 cups powdered sugar ( – sifted)
- 1–2 tablespoons reserved lime juice
- 1–2 tablespoons reserved blackberry juice
BLACKBERRY LIME HAND PIES
- Remove Basic All Butter Pie Dough disks from refrigerator and set on the counter at room temperature to soften while you prepare the filling.
- Rinse and drain blackberries. Place in a large bowl, top with sugar, the zest of the lime and 1 tablespoon of lime juice. Gently stir together to combine. Allow to sit for 15 minutes so the juices begin to release from the fruit.
- Use a spatula to lightly mash the blackberries, then pour through a fine mesh sieve over a bowl to strain the juices. Set the juices aside and transfer the blackberries back to the original mixing bowl. Add the tapioca flour and gently mix until fully absorbed into the fruit.
- Once the dough has softened just enough to leave a thumbprint indention in the top, it’s ready to roll. On a lightly floured surface, roll the first dough disk to a ⅛” – ¼” thickness. Using a 5" round cookie cutter or other round template and a sharp knife, cut circles from the dough.
- Gather the dough scraps together, form a disk to re-roll, then cut more dough rounds from the scraps. *If the dough scraps start to get too warm and sticky, shape into a disk, wrap and place back in the fridge to chill for a few minutes before rolling out again.
- Spoon about 2 tablespoons of strained blackberry filling onto one half of each round of dough. Careful not to transfer a bunch of juice onto the dough to help minimize leaks and soggy bottoms.
- Lightly brush a small amount of cold water around the edges of the dough rounds, then lift and fold the unfilled half over the top, creating a half-moon shape. Gently seal the edges by pressing together. Then create a decorative crimp by pressing the edges of the dough together with the back of a fork.
- Set the hand pies on a lined baking sheet, and place in the freezer to chill for at least 30 – 60 minutes until firm. *freezing the hand pies first helps them keep their structure as they bake.
- Repeat the process with remaining dough rounds. Then repeat the entire process with the second dough disk.
- Preheat oven to 400°F.
- Remove the chilled hand pies from the freezer. Cut three small slits in the top of each hand pie for vents.
- Bake until the hand pies are a warm golden brown, about 22 – 25 minutes, rotating the pans halfway through.
- Remove the pies from the oven. Allow to cool a few minutes on the pans, then transfer to a cooling rack.
BLACKBERRY LIME GLAZE
- Sift the powdered sugar into a medium bowl. Adding 1 tablespoon at a time, whisk in 1-2 tablespoons of reserved lime juice and 1-2 tablespoons of reserved blackberry juice, until the mixture is smooth and runs off the whisk like molasses.
- Spoon about 1 tablespoon of glaze onto each hand pie, smoothing the glaze to the crimped edges with the back of the spoon or a small spatula.
- Allow the glaze to set before serving.
Use this Basic All Butter Pie Dough recipe for the base – https://bakingthegoods.com/2021/07/18/basic-all-butter-pie-dough/
This dough is very versatile, it can be used for traditional single or double crust pies, hand pies or galettes.
You can store this dough in the freezer for up to 3 months if tightly wrapped with plastic wrap or stored in a reusable baggie. Before using, defrost the frozen dough overnight in the refrigerator before using or on the counter 1½ – 2 hours before using.
Fresh fruit is juicy, there is no denying it. Using tapioca starch or cornstarch as a thickener will help the juices thicken and turn jammy while the galette bakes.
You might have a good amount of strained blackberry syrup leftover. Instead of tossing it, consider jazzing up a cocktail or sparkling water with a splash!
Hand Pies are rustic. Don’t worry if your hand pies spring a leak or aren’t perfectly shaped, they will still taste delightful.
Fresh summer fruit is always a delight in baked goods but you can swap in frozen fruit when fresh fruit isn’t readily available.
Chilling your shaped hand pies in the freezer for at least 30 minutes before baking will help them retain their structure while they bake.
Hand Pies can be assembled and frozen whole. Once assembled, chill the hand pies on a lined baking sheet for at least 60 minutes. When the hand pies firm up, carefully transfer them to a resealable baggie. They should last, tightly wrapped, in the freezer for up to 2 months. Then bake directly from frozen, just remember they may take a few additional minutes to bake all the way through when frozen.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Cuisine: hand pies
Keywords: blackberry hand pies, Blackberry Lime Hand Pies, Hand Pies