Ingredients
Scale
2 refrigerated pie crusts
For blackberry filling:
2 cups fresh blackberries
1/3 cup white granulated sugar
1 tablespoon lemon juice
1 1/2 tablespoons cornstarch
1/4 cup water
1 egg, for egg wash
Coarse sugar
Instructions
- Preheat the oven to 350 degrees Fahrenheit and prepare a baking sheet with parchment paper and set aside.
- In a saucepan, add the blackberries, white sugar, cornstarch, lemon juice and water all at once. Stir together and place over medium heat to cook down into a blackberry filling.
- Stir every few minutes, breaking the blackberries down with a masher or fork as they cook and become soft.
- While the filling is being brought to a boil, unroll the refrigerated pie crust and cut out 18 pieces of dough to make 9 hand pies.
- Use the various halloween themed cookie cutters, creating 2 cut outs for each hand pie.
- Place 9 cut out shapes on the prepared baking sheet and set aside the rest of the cut out pie pieces.
- Once the blackberry filling is mashed, boiling and thickened, remove from the heat.
- Place a spoonful of filling inside each bottom pie crust, leaving 1/4-1/2 inch of space from the edge.
- Once all are filled, cut out eyes and mouths into the top halves of the hand pies with a paring knife. For examples eyes and mouth for the ghost, eyes, mouth and nose for the pumpkins.
- Place the second half of the hand pie top, covering the black berry filling.
- Use a fork to seal the hand pies closed, crimping the edges.
- Take an egg in a small bowl and whisk until beaten. Use this as an egg wash to coat the tops of the finished hand pies.
- Sprinkle with coarse sugar before placing in the oven to bake for 25-30 minutes or until the hand pies are golden brown and the filling is slightly oozing out of the holes in the pastries.
- Remove from the oven and let cool for a few minutes.
- Serve and enjoy while warm!
- Prep Time: 20 minutes
- Idle Time: 15 minutes
- Cook Time: 14 minutes
- Category: Sweet Treats