Description
These Blackberry Lime Hand Pies are delightful individual pastries filled with juicy blackberries and a tangy lime twist, baked to a golden perfection and topped with a smooth blackberry lime glaze. Perfect for a handheld summer treat or a sweet addition to any dessert table.
Ingredients
Pie Dough
- 2 Basic All Butter Pie Dough disks (makes 2 disks)
Filling
- 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
Glaze
- 1 1/2 cups powdered sugar (sifted)
- 1-2 tablespoons reserved lime juice
- 1-2 tablespoons reserved blackberry juice
Instructions
- Prepare Dough: Remove the Basic All Butter Pie Dough disks from the refrigerator and set them on the counter to soften to room temperature while preparing the filling.
- Prepare Filling: Rinse and drain blackberries. In a large bowl, combine blackberries with granulated sugar, lime zest, and 1 tablespoon lime juice. Stir gently and let sit for 15 minutes to release the juices.
- Strain Juices: Lightly mash the blackberries with a spatula, then strain the juice through a fine mesh sieve into a bowl. Set the juices aside. Return the blackberries to the mixing bowl and mix in tapioca flour until absorbed.
- Roll Dough: Once the dough softens enough to leave a thumbprint, roll the first disk on a lightly floured surface to 1/8”–1/4” thickness. Cut 5-inch circles using a cookie cutter or template.
- Use Dough Scraps: Gather scraps into a disk to reroll and cut additional circles. If scraps become too warm, chill briefly before rolling again.
- Fill Hand Pies: Place about 2 tablespoons of the blackberry filling on one half of each dough circle, avoiding excess juice to reduce sogginess.
- Seal Pies: Brush edges with cold water, fold dough over filling to form half-moons, press edges to seal, then crimp with a fork for decoration.
- Freeze Pies: Place hand pies on a lined baking sheet and freeze 30–60 minutes to firm up, which helps maintain shape during baking.
- Repeat with Second Disk: Complete the process with the remaining dough disk and filling.
- Preheat Oven: Set oven to 400°F (204°C).
- Vent Pies: Remove frozen pies from freezer and cut three small slits on top of each for steam vents.
- Bake: Bake pies for 22–25 minutes until golden brown, turning pans halfway through for even baking.
- Cool Pies: Let pies cool on baking sheets for a few minutes before transferring to a wire rack.
- Prepare Glaze: Sift powdered sugar into a medium bowl. Gradually whisk in 1–2 tablespoons each of reserved lime juice and blackberry juice until the glaze is smooth and syrupy.
- Glaze Pies: Spoon about 1 tablespoon of glaze onto each cooled hand pie, spreading to the edges using a spoon or small spatula.
- Set Glaze: Allow the glaze to set before serving for the perfect finishing touch.
Notes
- Use tapioca flour for a clearer, more stable filling, or cornstarch as an alternative thickener.
- Freezing the hand pies before baking helps prevent them from spreading and keeps their shape crisp.
- Handle dough gently to avoid warming and becoming sticky; chill as needed.
- The glaze should be thick enough to coat but run slightly for a smooth finish; adjust juice amounts accordingly.
- These pies can be made ahead and frozen prior to baking for convenience.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
