Directions
Servings: 10 pies
Equipment
- 1 Large baking sheet
- 1 Silpat
Ingredients
- 1 Recipe for sour cream pastry
- 2 cups Fresh blackberries
- 3 tbsp Sugar
- 1 1/2 tbsp Cornstarch
- 1 tbsp Lemon juice
- 1/4 tsp Salt
- 1 ea Egg - large
- 1 tbsp Turbinado sugar
Instructions
- In a medium saucpan, heat the blackberries over medium heat.
- Cook until soft and juices being released, stirring occassionally.
- Add the sugar, cornstarch and salt to the blackberrries and stir constantly until the mixture has thickened. 2 to 3 minutes.
- Remove from heat and add in the lemon juice. Set asid to cool a little.
- Preheat an oven to 425ºF.
- Set the baking sheet near your orkspace with a silpat or parchment paper on it. A large baking sheet will hold all 10 hand pies. Use 2 pans if smaller.
- Roll out the pastry to about 1/8" thickness and cut 20 3 1/2 inch circles. Re rolling as needed.
- Place 10 of the circles on the baling sheet.
- Brush the edges of the circles with an egg wash and place a heaped tablespoon of filling in the center. Level out only to 1/4" from the edge.
- Cut a shape (star shape cutter) from the center of the remaining 10 discs. You can also just cut a couple of slits if you prefer.
- Place the lids on the 10 pastries on the tray. Crimp the edges with a fork. Brush with egg wash and sprinkle with the turbinado sugar.
- Bake for 20 minutes until golden.
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