Kardea's lovable Blackberry Hand Pies are best for your next picnic or meal!
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Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen area. The cook and catering service was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and found out to cook in her grandmother's kitchen area. These days, she takes generations of household dishes and makes them her own as she cooks for family and friends at her Sea Island house.

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Blackberry Hand Pies
RECIPE THANKS TO KARDEA BROWN
Level: Easy
Total: 1 hr
Active: 30 min
Yield: 8 hand pies

Ingredients

2 cups blackberries, fresh or frozen
2/3 cup granulated sugar
1 tablespoon cornstarch
Enthusiasm and juice of 1 lemon
1 box premade pie dough (2 rounds).
All-purpose flour, for cleaning.
2 ounces cream cheese, cut into 8 cubes and chilled.
1 large egg, gently beaten.
1/4 cup raw or turbinado sugar.

Directions.

Unique equipment: a 5-inch round cookie cutter.

Pre-heat the oven to 375 degrees F. Line 2 baking sheets with parchment.

Include the blackberries and granulated sugar to a medium pan and heat over medium. Cook the berries, mashing with a potato masher or the back of a spoon, up until they begin to break down and release their juices, about 2 minutes. Mix together the cornstarch and lemon juice in a small bowl. Include the cornstarch mixture and the lemon passion to the berries and stir up until there disappear swellings. Continue to stir till the filling starts to thicken, 2 to 3 minutes. Remove from the heat, transfer to a bowl and let cool somewhat.

Roll among the pie doughs out on a gently floured surface till about 1/8-inch thick. Utilize a 5-inch round cookie cutter, or the rim of a bowl, to eliminate as many rounds as you can. Repeat with staying dough round, collect the dough scraps and reroll as essential to get 8 rounds.

Location 1 cube of cream cheese and 1 tablespoon of filling out the center of a dough round. Fold the dough over into a crescent and crimp the edge with a fork. Place on one of the lined baking sheets. Repeat with remaining pie dough rounds, cream cheese and filling. Whisk together the egg and 1 tablespoon water in a small bowl. Brush all the filled pies with the egg wash, spray with the raw sugar and cut little vents into the pies. (If you brush them after venting, the egg will cover the vent!) Bake until the pies are golden brown, 20 to 25 minutes.

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Kardea Brown's Blackberry Hand Pies|Delicious Miss Brown|Food Network.

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