Blackberry Hand Pies

Adapted from: A Cozy Kitchen

Yield: 12 pies
Keeps well: About 3 days at room temperature (in CHICAGO!!! YMMV!!)

Rye Pie Crust:
2 cups all-purpose flour
1/2 cup rye flour
1 tablespoon white granulated sugar
1 tsp salt
1 cupĀ (2 sticks) unsalted butter, frozen, grated
3/4 cup water, cold, divided

6 ounces blackberries (fresh or frozen)
1 1/2 teaspoons tapioca starch or potato starch
2 tablespoons sugar
1/4 teaspoon salt

1 large egg beaten with a splash of milk or water (for egg wash)


1. Make Dough by mixing all dough ingredients together. Let chill overnight.

2. Make Filling by mixing all ingredients in a saucepan and cooking on medium heat for five minutes.

3. Roll dough into 1 mm thickness. Cut out 3 inch diameter circles. Add 1 tsp blackberry filling into center of circle. Fold over, crimp with fork. Brush with egg wash.

4. Bake on silpat, 400 F for 15 min. Enjoy!


4. You can deep fry these pies also, the way McDonald’s apple pies used to be. They are AMAZING fried. Heat around 3 inches of oil on medium heat, fry each side for about 3 minutes. Enjoy!

Easy Flaky Pie Crust (9 inch)

Easy Flaky Pie Crust (9 inch)

(this is just for the bottom crust; for a double crust pie, you need to double this recipe)


1 c flour
5 tbsp + 1 tsp cold diced butter
1/4 c cold water


1. Put flour in kitchenaid mixer. Mix on medium.

2. Add diced butter, one piece at a time. Mix on high.

3. Add water, very slowly. At a trickle. You might not have to use all the water. Just add water until the dough forms a loose ball and circles around the kitchenaid.

4. Wrap dough in clingwrap. Fridge at least 1 hour before using. I’d fridge it overnight.