Blackberry Cream Cheese Hand Pie: Foodie Friday

Blackberry hand pie

I love blackberries; despite what anyone else has to say about the seeds, it is my favorite fruit. We have more wild blackberries on the farm than I have time or patience to pick. The season has just begun and we have already picked a few gallons. I made a double batch of blackberry freezer jam (recipe coming soon), a cobbler, blackberry tea, and these delicious blackberry cream cheese hand pies. I am still digging into blackberry recipes and I hope to have a blackberry cupcake recipe developed soon.

This recipe is so easy and there is no dough to make. The hardest part is waiting on them to cool long enough to eat. You should have most of the ingredients in your kitchen. I highly recommend fresh blackberries with this recipe, but you could get away with frozen.

Ingredients:

Crust

  • 1 can of jumbo biscuits (8 in a can)
  • flour for rolling
  • 1 egg for washing and sealing
  • sugar for sprinkling

Blackberry Filling

  • 2 cups of washed whole blackberries (do not crush)
  • 1/3 cup of granulated sugar

Cream Cheese Filling

  • 8 ounces of cream cheese
  • 1/2 cup of confectioners sugar
  • 1 teaspoon of vanilla

Preparation:

  • Preheat oven to 375 degrees
  • Mix whole blackberries and granulated sugar, try to lightly coat each berry, let stand for 10 minutes.
  • Allow the cream cheese to soften before using. In a separate bowl mix cream cheese, confectioners sugar, and vanilla. Don’t stress if your mixture is a little lumpy, it will eventually melt.
  • Beat an egg in a separate bowl to seal pies and “wash” the tops.
  • On a floured surface roll out an individual biscuit. It should make a 5 inch circle (roughly).
  • Place a tablespoon of cream cheese mixture in the center of the biscuit and lightly spread around one side. Don’t get too close to the edge.
  • Layer berries on one side covering the cream cheese mixture.
  • Using a brush, lightly dust the rim of the circle with the beaten egg.
  • Fold 1/2 of the dough over to cover the berries and cream cheese, try to keep the edges aligned.
  • Crimp with a fork to seal.
  • Cut an X in the top of the dough to make an air vent.
  • “Wash” the top of the pie with egg mixture.
  • Sprinkle liberally with sugar.
  • Place on a greased baking sheet.
  • Bake for 15 minutes or until golden brown

Tips

  • Only build one pie at a time, the dough won’t stay rolled out for very long.
  • Try to be gentle with the berries, they are a mess when crushed.
  • This recipe is obviously baked, but you could fry them in shortening.

What is your favorite way to eat a blackberry? My favorite is probably straight from the vine; I refer to it as quality control.

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