Blackberry Hand Pies With a Pressure Cooker Twist
These blackberry hand pies with a pressure cooker twist offer a flaky, golden crust filled with juicy, sweet-tart blackberry filling enhanced by lemon zest and cinnamon. Perfect for a quick and comforting breakfast or snack, made easier and faster with smart preparation tips.
Equipment
- 1 baking sheet lined with parchment paper
- 1 oven preheated to 375°F (190°C)
Ingredients
Ingredients
- 1 sheet puff pastry ready and waiting for you to roll out
- 2 cups fresh blackberries plump and juicy for best taste
- ½ cup granulated sugar sweet enough to compliment but not overpower
- 1 tablespoon lemon zest to brighten up that blackberry pop
- 2 tablespoons cornstarch secret helper that keeps filling from running
- 1 egg egg wash whisked with 1 tablespoon water for golden shiny crust
- ½ cup brown sugar adds warm, deep sweetness with hint of caramel
- 1 tablespoon lemon juice to balance out the rich sweetness
- to taste cinnamon sprinkle to dust on top
Instructions
Instructions
- Use freshly made puff pastry or thaw sheet according to box directions.
- Preheat oven to 375°F (190°C).
- Line a large baking sheet with parchment paper.
- Generously flour a cutting board and unroll pastry. Roll into approximately a 12x8-inch rectangle about ⅛-inch thick.
- Cut into 8 equal sized rectangles.
- In a mixing bowl, combine blackberries, granulated sugar, lemon zest, cornstarch, brown sugar, lemon juice, and a pinch of cinnamon, mixing gently.2 cups fresh blackberries, ½ cup granulated sugar, 1 tablespoon lemon zest, 2 tablespoons cornstarch, ½ cup brown sugar, 1 tablespoon lemon juice, to taste cinnamon
- Add a heaping spoon of blackberry mix to one end of each pastry dough slice.
- Gently fold over each pastry dough to the other side and press edges with fork to seal.
- Transfer pies to baking sheet.
- Brush pies well with egg wash and sprinkle brown sugar mixed with lemon juice and a dusting of cinnamon on top.1 egg egg wash, ½ cup brown sugar, 1 tablespoon lemon juice, to taste cinnamon
- Bake for 10-12 minutes until golden brown; cool before eating.
Notes
Make your own pastry or buy a box! Use fresh or frozen fruit. If frozen, thaw and drain well before using. For gluten-free options, try gluten-free puff pastry. Store leftovers in airtight container at room temperature up to 2 days or refrigerated for 4-5 days. Freeze for longer storage.