Blackberry Pies (Printable Version)
Crisp on the outside, gooey and sweet inside, these blackberry hand pies come together fast. Perfect for a quick, crowd-pleasing treat!
# Ingredients:
→ Filling Ingredients
01 -
Blackberry pie filling, 21 oz. can
02 -
Premade pie crust from the fridge
→ Sweet Glaze Ingredients
03 -
Powdered sugar, 1/2 cup
04 -
Corn syrup, 1 tsp
05 -
Water, 1 tbsp
06 -
Vegetable oil for frying up pies
# Steps:
01 -
Pour oil into a sturdy pot or Dutch oven, filling it so it’s 4-5 inches deep. Use a thermometer to keep track of the heat. Warm it up to 375°F. Too cold, and your pies will soak up grease. Too hot, and they’ll burn quickly.
02 -
Grab your premade crust and roll it out flat. Find a bowl around 5-6" wide to trace circles. Use a knife to cut them out. If you can’t get three circles to fit, roll out the crust a bit thinner. You’ll need six in total.
03 -
Scoop a couple of spoonfuls (around 2 tbsps) of blackberry filling onto the middle of a crust circle. Be careful not to overfill so it doesn’t spill when sealed.
04 -
Run some water along the edges of the crust using your fingers. Fold the circle in half and press the edges together. Crimp them shut firmly.
05 -
Combine powdered sugar, corn syrup, and water in a small bowl. Keep it covered with a damp paper towel so it doesn’t dry out while you fry pies.
06 -
Carefully fry one pie at a time in the hot oil. Cook each for about 2-3 minutes until the crust turns golden brown. Lay them on a paper towel when done.
07 -
Brush the glaze onto both sides of each pie using your pastry brush. Set them on a cooling rack or baking sheet while they dry.
08 -
Keep frying and glazing the rest of the pies until they’re all done. Serve while still warm!
# Notes:
01 -
The pies taste best straight out of the fryer when they’re still warm.
02 -
You can switch out the filling for something else, like cherry or apple.