Fried Berry Hand Pies

hand pies

Fried until crisp and dusted with confectioners’ sugar, these miniature pies are absolutely irresistible.

Fried Berry Hand Pies
Serves: 8
  • 1½ cups fresh blueberries
  • 1½ cups fresh blackberries
  • ⅔ cup firmly packed light brown sugar
  • 2 tablespoons unsalted butter
  • 2 teaspoons cornstarch
  • 1 teaspoon ground cinnamon
  • 1 teaspoon fresh lemon juice
  • Peanut oil, for frying
  • 1 (14.1 ounce) package refrigerated piecrusts
  • 1 large egg, lightly beaten
  • Garnish: confectioners’ sugar
  1. In a medium cast-iron skillet, combine blueberries, blackberries, brown sugar, butter, cornstarch, cinnamon, and lemon juice. Cook over medium-high heat until slightly thickened, about 10 minutes. Let cool for 15 minutes.
  2. In a large Dutch oven, pour oil to a depth of 3 inches, and heat over medium heat until a deep-fry thermometer registers 350°.
  3. On a lightly floured surface, unroll one piecrusts. Unroll the other piecrust and place it on top; gently press to make them stick together. Using a 3-inch round cutter, cut 8 rounds. Place about 1 tablespoon berry filling in center of each round. Brush edges of dough with beaten egg. Fold dough over filling, and press edges to seal. Freeze for 10 minutes.
  4. Fry 1 to 2 pies at a time until golden brown, about 3 minutes. Let drain on paper towels. Dust with confectioners’ sugar while still warm. Serve immediately.