Blackberry Lemon Hand Pies
A perfect combination of tart and sweet, these hand pies are a delicious grab-and-go dessert. Even better, the filling couldn't be easier — just a dollop of my Extra-Puckery Lemon Curd and some lightly mashed blackberries is all it takes!
Makes 8 4-inch hand pies.
2 pie crusts, each rolled to about 12" in diameter (try my Perfect Pie Crust or use your own recipe)
2 - 3 tablespoons lemon curd
1/2 cup fresh blackberries
1/2 teaspoon sugar
1 teaspoon water
1 teaspoon fresh lemon zest
Extra sugar for dusting
Preheat oven to 425°F.
Using a 4-inch round cookie cutter, cut out 16 pie crust circles. Set them on parchment paper-lined cookie sheets and put them in the freezer for 5 minutes.
Put the blackberries and 1/2 teaspoon sugar into a small bowl and mash with a fork just to break them down into smaller pieces.
When the pie crust circles are chilled, put a teaspoon of lemon curd in the center of 8 of the circles, and top each with a teaspoon of the mashed blackberries. Whisk together the egg with a teaspoon of water and brush the egg wash on the edge of the pastry around the filling. Top each one with a round of pie crust, gently pushing down so the two pieces of crust adhere.
Using a fork, press the tines into the edges of the crust all the way around, then brush the top of the crust all over with more egg wash. Cut a couple of small slits into the top of each pie. Sprinkle lightly with fresh lemon zest and sugar. Bake for 18 - 22 minutes, until the pies are golden brown. Remove from the oven and allow to cool on the tray for a few minutes before moving to a rack to completely cool. Will keep refrigerated for up to three days or in the freezer for up to three months.