| Level: | Easy |
| Total: | 3 hr 15 min |
| Prep: | 40 min |
| Inactive: | 1 hr 45 min |
| Cook: | 50 min |
| Yield: | 8 individual pies |
Ingredients
- 1 cup all-purpose flour
- 1/3 cup cake flour
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 4 tablespoons (1/2 stick) chilled unsalted butter, cut into 1/2-inch pieces
- 4 tablespoons chilled vegetable shortening, cut into 1/2-inch pieces
- 3 tablespoons ice water
- 1/4 all-purpose flour
- 1/2 cup sugar
- 4 cups fresh blackberries
- 1/8 teaspoon almond extract
- Egg yolk, lightly beaten
- Turbinado or sparkling sugar for dusting
- Nonstick spray
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 288 |
| Total Fat | 13 g |
| Saturated Fat | 5 g |
| Carbohydrates | 40 g |
| Dietary Fiber | 4 g |
| Sugar | 19 g |
| Protein | 4 g |
| Cholesterol | 39 mg |
| Sodium | 149 mg |
Reviews
These were very yummy. I agree with everyone that there is not enough dough for the amount of fruit. I used Pillsbury pie crust and added some cinnamon.
love an easy recipe.
Having read all the user reviews, I just improvised. Instead of her dough, I made my favorite pie crust dough. Based on what others wrote, I cut the berry amount in half, and since I’m not a fan of almond extract, I left it out. I also baked them instead of grilling them (375 for 15-20 minutes. They actually turned out really well for a first effort, but the next time I’ll divide the dough into 8 portions first, then roll into rounds, and maybe sprinkle the berries with a little lemon juice (I like fruit fillings on the tart side. I still had a few berries left over, so I heated them up (sugar, flour and all with a little water and basically made a syrup kind of topping i’ll use on waffles or something.
I’ll definitely make these again, and look forward to trying different fruit fillings too.
Very tasty. Delicious. Receipe is NOT for beginners, to many oops and dings in receipe. We read the previous reviews and bought the crust and cooked in oven for 25 min at 350 degrees. We had alot of berry mixture leftover so I am going to make a cobbler tomorrow (Paula Deen’s peach cobbler crust. Will make it again.
Very tasty… but what a pain to make! Based on the other reviews I decided to half the berries. I tried endlessly to make the hand pies as directed but the dough was just too soft. We ended up making one giant pie and baked in the oven, like others have suggested.
Judiaann Woo is fantastic! This is my favorite Grill It! Episode.
Like the other reviews said, the recipe makes too little dough and too much filling. I actually doubled the dough and halved the filling- and that worked out perfectly. I got 7 handpies. I made these on a very humid day, and had to work very quickly with the dough- and even then, I had to make them a little thicker than I could have liked for them to stay together. I baked them in the oven at 350 for about 35 minutes. They were quite delicious and I served them with extra blackberries and vanilla ice cream. Will definately make them again!
Made the recipe word for word. There was not enough pie crust to make eight. Lucky if you can get four! That must be why she only made two pies on the video. One for Bobby and one for her. It was a lot of wait time for the pie crust just to work with it. Then on the grill for 40 – 50 minutes. They did not taste to good as well.
This is the first time I tried a pie crust with a combination of butter and shortening. It yields a softer pastry dough but produces a flakier crust than one made just with shortening. I agree with the other reviewers that the crust recipe produces only 4 pies using 6 inch diameter rounds. Therefore I cut the filling recipe in half for the 4 pies and the amounts seemed just right. I baked them in oven for 25 min. at 375 degrees F. My husband declared them “very good.”
I made this with Raspberries and blackberries and used a store crust and they were a big hit! I also just cooked them in the oven.