Blackberry Lemon Hand Pies

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A perfect combination of tart and sweet, these hand pies are a delicious grab-and-go dessert. Even better, the filling couldn’t be easier — just a dollop of my Extra-Puckery Lemon Curd and some lightly mashed blackberries is all it takes!

Makes 8 4-inch hand pies.

2 pie crusts, each rolled to about 12″ in diameter (try my Perfect Pie Crust or use your own recipe)

2 – 3 tablespoons lemon curd

1/2 cup fresh blackberries

1/2 teaspoon sugar

1 egg

1 teaspoon water

1 teaspoon fresh lemon zest

Extra sugar for dusting

Preheat oven to 425°F.

Using a 4-inch round cookie cutter, cut out 16 pie crust circles. Set them on parchment paper-lined cookie sheets and put them in the freezer for 5 minutes.

Put the blackberries and 1/2 teaspoon sugar into a small bowl and mash with a fork just to break them down into smaller pieces.

When the pie crust circles are chilled, put a teaspoon of lemon curd in the center of 8 of the circles, and top each with a teaspoon of the mashed blackberries. Whisk together the egg with a teaspoon of water and brush the egg wash on the edge of the pastry around the filling. Top each one with a round of pie crust, gently pushing down so the two pieces of crust adhere.

Using a fork, press the tines into the edges of the crust all the way around, then brush the top of the crust all over with more egg wash. Cut a couple of small slits into the top of each pie. Sprinkle lightly with fresh lemon zest and sugar. Bake for 18 – 22 minutes, until the pies are golden brown. Remove from the oven and allow to cool on the tray for a few minutes before moving to a rack to completely cool. Will keep refrigerated for up to three days or in the freezer for up to three months.