Lemon Thyme and Blackberry Hand Pies
- Hand Pie Dough, rested and chilled
- 1 large egg (50 grams)
- 1 tablespoon (15 grams) water
- Lemon Thyme and Blackberry Filling, chilled (recipe follows)
- Garnish: coarse sugar
- Divide Hand Pie Dough in half, and roll each half to ⅛-inch thickness. Using a 4½-inch round cutter, cut dough, rerolling scraps once. Place rounds between sheets of parchment paper, and refrigerate for 5 to 7 minutes.
- Line a baking sheet with parchment paper.
- In a small bowl, whisk together egg and 1 tablespoon (15 grams) water. Brush edges of dough with egg wash. Place 1½ tablespoons Lemon Thyme and Blackberry Filling in center of each round. Fold dough over filling, and press edges to seal. Trim edges with a fluted pastry cutter. Place on prepared pan, and freeze.
- Preheat oven to 450°F (230°C).
- Brush frozen hand pies with egg wash, and garnish with coarse sugar, if desired. Make 3 small vents in top of dough to release steam.
- Bake until golden brown, 15 to 18 minutes; serve warm.
Recipe by Bake from Scratch at https://bakefromscratch.com/lemon-thyme-blackberry-hand-pies/
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