| Level: | Easy |
| Total: | 1 hr |
| Active: | 30 min |
| Yield: | 8 hand pies |
| Level: | Easy |
| Total: | 1 hr |
| Active: | 30 min |
| Yield: | 8 hand pies |
Ingredients
- 2 cups blackberries, fresh or frozen
- 2/3 cup granulated sugar
- 1 tablespoon cornstarch
- Zest and juice of 1 lemon
- 1 box premade pie dough (2 rounds)
- All-purpose flour, for dusting
- 2 ounces cream cheese, cut into 8 cubes and chilled
- 1 large egg, lightly beaten
- 1/4 cup raw or turbinado sugar
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 163 |
| Total Fat | 4 g |
| Saturated Fat | 2 g |
| Carbohydrates | 31 g |
| Dietary Fiber | 2 g |
| Sugar | 25 g |
| Protein | 2 g |
| Cholesterol | 30 mg |
| Sodium | 47 mg |
| Serving Size | 1 of 8 servings |
| Calories | 163 |
| Total Fat | 4 g |
| Saturated Fat | 2 g |
| Carbohydrates | 31 g |
| Dietary Fiber | 2 g |
| Sugar | 25 g |
| Protein | 2 g |
| Cholesterol | 30 mg |
| Sodium | 47 mg |
Reviews
My lemon must have been big. All I could taste was lemon.
10 stars! Easy, delicious recipe. Only suggestion would be to leave out the cream cheese if you’re planning to eat these with ice cream because the flavors tend to fight with each other, but this is definitely going in the desert rotation.
Make sure the cream cheese is cut into a longer, flatter piece. If it is more of a chunk it can come through the pie dough. It is a very good recipe. The blackberry jam is tasty.
Thank you for sharing your delicious dessert recipe. Was a hit with our entire family and friends. Thank you for sharing this easy dessert recipe.
These came out beautifully and are a hit w/my family❤️. This is the first time I’ve made homemade jam . It was easy, thanks to your instructions!!
I love this recipe and will make it often. My daughter loves blackberrys so she ask that we make this often. It sure doesn’t stay around very often.
These are delicious. I made them with blueberries and they are so good I will be making them again.
I made a giant mess lol
Made these today. I added raspberries to the blackberries and added a little more sugar so not to be too tart. I also made my own dough. Amazing. Will be making again. I love all the things Kardea makes.
Making these again today! They are so delicious and easy to make the first time. Thinking of leaving out the cream cheese this time, but we’ll see. Thank you, Kardea!