Lemon Thyme and Blackberry Hand Pies

Lemon Thyme and Blackberry Hand Pies

For Nashville, Tennessee pastry chef Lisa Donovan’s blackberry hand pies, jammy blackberries are simmered in lemon and thyme-scented syrup for an herbal, bright flavor. This recipe uses Lisa’s Hand Pie Dough

Lemon Thyme and Blackberry Hand Pies
 
Makes 15
Ingredients
  • 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
Instructions
  1. 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.
  2. Line a baking sheet with parchment paper.
  3. 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.
  4. Preheat oven to 450°F (230°C).
  5. 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.
  6. Bake until golden brown, 15 to 18 minutes; serve warm.

Lemon Thyme and Blackberry Filling
 
Makes about 1½ cups
Ingredients
  • 4 cups (680 grams) fresh blackberries
  • 1 cup (200 grams) granulated sugar
  • ¼ cup (60 grams) water
  • 1½ teaspoons lemon zest
  • 2 tablespoons (30 grams) fresh lemon juice
  • 2 lemon thyme sprigs, leaves lightly chopped
  • ¼ teaspoon kosher salt
  • 1½ tablespoons (12 grams) cornstarch
Instructions
  1. In a large stockpot, bring blackberries, sugar, ¼ cup (60 grams) water, lemon zest and juice, lemon thyme, and salt to a boil over medium heat. Reduce heat to medium-low, and let simmer. Remove 1 cup hot liquid, and whisk in cornstarch. Slowly add cornstarch mixture back into simmering mixture, stirring constantly.
  2. Continue cooking until blackberries have softened and sauce has reduced enough to become thick when chilled. Refrigerate before using.

 

 

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