It’s officially hand pie week here on The Shortbread Cure! Coincidentally, I also made some berry hand pies for this past Fourth of July weekend. Alyna is indeed the pie authority around these parts -- I can’t wait to see more of your pie creations! And the goat cheese addition sounds very wonderful! So many exclamation points! I am formally requesting a hand pie breakfast during our Portland reunion (about which I am, by the way, this excited).
Part of the appeal of hand pies for me is that they are irresistibly cute, and I don’t seem to be alone in my affection for petite food (personally, I wish I could live off sliders). I always feel like a NASCAR mechanic when making pies and quiches since warm hands can reduce pie crust dough to an unworkable glob, and my hands are such that my sister sometimes still asks to hold my hand when it is really cold outside. In addition to working quickly, I find it helpful to make sure that the butter and buttermilk are super cold before starting (I like to pop the cubed butter and measured out buttermilk in the freezer for 10 minutes or so). For the filling I opted for blackberry and lavender because blackberries are such a delectable summertime treat, and lavender makes everything dainty and refined.
Baby Blackberry Lavender Pies
Yields 5-6 hand pies
For the crust
Recipe for one 9-inch pie crust from Joy the Baker
For the filling
1/2 teaspoon turbinado sugar, and extra for sprinkling hand pies
1/4 teaspoon dried lavender blossoms
1 cup of small-diced blackberries
1 large egg, beaten
Use a small spice grinder or mortar and pestle to grind up lavender and 1/2 teaspoon of sugar. In a small bowl, mix this lavender sugar mixture together with the small-diced blackberries. Set aside.
Roll out pie crust dough to about 1/8 of an inch to 1/4 of an inch (This depends on whether you are more of a pie filling person or a pie crust person. I did 1/4 of an inch). Using a 3-inch biscuit cutter, cut pie crust dough into an even number of circles. I got 11 circles so made one even littler half hand pie.
Place about 1 to 2 teaspoons of the blackberry lavender filling in the center of five of the circles. Place the rest of the circles over the circles with the filling. Press the edges together and then use a fork to seal the edges. With a knife, cut slits into the tops of the hand pies, brush with beaten egg, and sprinkle with turbinado sugar.
Preheat the oven to 375 degrees F. Place hand pies in the fridge to chill while the oven is preheating.Place hand pies about 1 inch apart on a baking sheet lined with parchment paper. Bake for about 25 minutes, or until golden brown and bubbly. Remove from the oven and allow to cool on the pan for 10 minutes before placing on a wire rack to cool completely, or enjoy warm.