Sundaysupper Fried Blackberry Hand Pies Recipes

FRIED BLACKBERRY PIES (AIR FRYER OPTION)

Steps:

• In a large bowl, mix together the flour, baking soda, and salt.
• Pour in the vegetable oil and the buttermilk into the same bowl.
• Stir until dough forms and knead with hands until it is all combined.
• Roll out dough until it is about 1/4 inch thick.
• Using a 4" biscuit cutter or rim of the cup, cut out circles.
• Repeat rolling out the dough until the dough is used up.
• In a small saucepan, pour the sugar, cornstarch, water, lemon juice, and spices.
• Set to medium heat and add in the blackberries.
• Stir frequently and allow it to come to a boil.
• Once it has boiled, stir frequently (break up the blackberries into pieces) and then remove from the heat and allow to cool. The filling will thicken.
• Once the filling has cooled, add 1 tbsp of filling to eat pie and fold pies in half.
• Use a fork to seal the edges.
• In a medium saucepan, add oil until it is about 1 inch deep.
• Heat on medium heat and allow it heat until starting to bubble.
• Add 1 or 2 pies at a time and fry on each side for about 1 1/2 minutes or until golden brown.
• Remove to a paper toweled lined plate.
• Repeat until all pies are done.
• Set the air fryer to 350°
• Spray the inside of the air fryer basket with nonstick spray.
• Add 3 or 4 pies to the basket and spray well with the nonstick spray.
• Cook on each side for about 5 minutes and remove to cool.
• Repeat the process until all pies are air fried.
• In a small bowl (big enough to dip the pies into) combine together the confectioner's sugar, milk, and vanilla extract.
• Once the pies have COMPLETELY cooled, dip both sides of the pies into the glaze.
• Use a fork to pick the pies up and lightly shake off the excess glaze.
• Place on parchment paper or a silicone mat and allow the glaze to harden.

#SUNDAYSUPPER - FRIED BLACKBERRY HAND PIES

Steps:

• Mix the blackberries and sugar together and let sit at room temperature, stirring up every 15 minutes for 45 minutes to macerate the berries.
• Unroll pie crusts and cut 6-inch circles.
• Add a heaping tablespoon of blackberries to half the pie circles.
• Brush the edge of each pie circle and then cover with another 6-inch pie circle.
• Pinch the edges together.
• Once you've made all the pies, set them in the fridge for 30-45 minutes.
• When they've chilled, preheat 2-3 inches of oil until it reaches 350 degrees.
• Add 1-2 pies at a time. Allow them to fry until golden brown and then flip over and do the same.
• Gently remove to paper towels to soak up excess oil.
• Serve after they've cooled.
• Store in the fridge for up to a week.

BLACKBERRY HAND PIES

Steps:

• Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment.
• Add the blackberries and granulated sugar to a medium saucepan and heat over medium. Cook the berries, mashing with a potato masher or the back of a spoon, until they start to break down and release their juices, about 2 minutes. Mix together the cornstarch and lemon juice in a small bowl. Add the cornstarch mixture and the lemon zest to the berries and stir until there are no more lumps. Continue to stir until the filling begins to thicken, 2 to 3 minutes. Remove from the heat, transfer to a bowl and let cool slightly.
• Roll one of the pie doughs out on a lightly floured surface until about 1/8-inch thick. Use a 5-inch round cookie cutter, or the rim of a bowl, to cut out as many rounds as you can. Repeat with remaining dough round, gather the dough scraps and reroll as necessary to get 8 rounds.
• Place 1 cube of cream cheese and 1 tablespoon of filling in the center of a dough round. Fold the dough over into a crescent and crimp the edge with a fork. Place on one of the lined baking sheets. Repeat with remaining pie dough rounds, cream cheese and filling. Whisk together the egg and 1 tablespoon water in a small bowl. Brush all the filled pies with the egg wash, sprinkle with the raw sugar and cut small vents into the pies. (If you brush them after venting, the egg will cover the vent!) Bake until the pies are golden brown, 20 to 25 minutes.

BLACKBERRY HAND PIES

Steps:

• Pie crust:
• In a food processor, blend together flours, sugar, and salt. Add chilled butter and shortening and pulse until mixture resembles coarse meal. Sprinkle water over flour mixture and pulse until dough forms moist clumps. Gather dough together and divide into 2 equal rounds. Flatten dough into disks and wrap in plastic wrap. Refrigerate for about 45 minutes.
• Blackberry Filling:
• Combine flour, sugar, blackberries and almond extract and stir gently until evenly coated.
• Preparation:
• Working with 1 round at a time, roll dough on a lightly floured surface to 1/4-inch thickness. Cut circles, approximately 5-inches in diameter using a plate or bowl as a guide. You should have a total of 8 circles. Spoon about 1/2 cup of blackberry filling into the center of each circle. Carefully fold circle over to form a half moon shape. Using a fork, dipped lightly in flour, press tines along the open edge to seal. Transfer hand pies to a parchment paper lined sheet pan and refrigerate for at least 1 hour or until needed.
• For serving:
• Preheat gas or charcoal grill to medium indirect heat. Brush hand pies lightly with egg yolk and sprinkle generously with sugar. Transfer hand pies to double-lined, heavy duty foil sprayed with nonstick spray and place on grill. Close lid and grill, rotating after 20 minutes, until crust is golden brown, about 40 to 50 minutes total.