Blackberry Hand Pies

recipe and photo here

Blackberry Hand Pies

1 package {2 crusts} refrigerated pie dough
       (or Mom's recipe from Barbara Doney cookbook tab above)
12 oz {2 containers} fresh blackberries

1⁄4 c. sugar

3 T. all-purpose flour

1 T. lemon juice

1⁄2 t. cinnamon

1 egg, beaten

additional sugar for topping

Preheat the oven to 375 F, and line two baking sheets with parchment.

First, prepare the filling. Rinse the berries well, cut them in half, and place them in a medium bowl. Add in the sugar, lemon juice, cinnamon, and flour, and mix well.

On a well-floured surface, lay out the pie crusts and gently roll them out to 1⁄4" thickness.

Using a large cookie cutter or other round object, cut out circles about 5 inches across.

Place the circles of dough on the baking sheets, and spoon about 1 tbsp of filling in the center of each.

Fold the dough over, and press the edges firmly with your fingertips to seal. Using a knife, gently cut 2-3 small slits on the top of each pie. Brush them with the beaten egg, and sprinkle a little bit of sugar on top. Bake for about 20 minutes, until golden brown and flaky. Let cool slightly, and enjoy!

Serves: 10

Prep time: 15 mins

Cook time: 20 mins.

Total time: 35 mins.