Get Your Hands Off My Pie! Blackberry Hand Pies (gluten-free, dairy-free, vegan option)
1batch Johnna's Perfect Pie Crust
2teaspoonsarrowroot or cornstarch
Make pie crust according to recipe instructions. Chill in the refrigerator.
In a small mixing bowl, add berries, sugar, arrowroot, lemon juice and zest. Using a fork, give them a rough smash, breaking up any larger berries into little bite size chunks. Allow to sit for about 20 minutes.
Preheat oven to 400 degrees. Line two baking sheets with parchment paper.
Roll out half of the pie crust between sheets of plastic wrap. Using a 3" round cutter, cut 12 rounds and move to baking sheet. (I put six on each sheet).
Atop each of the rounds of pie crust, place a scant tablespoon of the berry filling. It is probably closer to two teaspoons of filling.
Roll out the remaining half of the pie crust. Cut into 3" rounds and then cut a design out of the top using a small cutter. I've used hearts and stars. You can use whatever shape you like OR you can simply cut slits into the pie crust to vent.
Move the pieces of crust to top the filling-topped pieces of crust on the baking sheet.
Using a fork, press all the way around the circles, sealing the crusts together.
Optional: You may whisk one egg in a bowl and then use a pastry brush atop each of the hand pies. This leads to better browning of the crust, but it completely optional.
Bake at 400 for 18-20 minutes.
Recipe and Photos Copyright Johnna Wright Perry, In Johnna's Kitchen. Do not reprint without express written permission.