- 2 cups Hodgson Mill All Purpose White Flour
- 1/2 cup Hodgson Mill Buckwheat Flour
- 2 Tbsp granulated sugar
- 1 tsp salt
- 1/4 tsp cardamom
- 8 oz unsalted butter, (2 sticks) very cold or frozen, cut into small chunks
- 3/4 cup water, ice cold
- 1 1/2 cups blackberries, fresh
- 1/4 cup granulated sugar
- 1 tsp lemon juice, fresh
- 1 Tbsp Minute Tapioca
- 1/4 tsp cardamom
- 1/8 tsp nutmeg
- 1 large egg, beaten with a splash of water (for egg wash)
- granulated sugar, for sprinklig
In the bowl of a food processor, mix the flour, sugar, salt and cardamom. Add the butter and pulse the mixture about 10 times or until the butter resembles the size of small peas. Remove the lid of the food processor and pour the water all around the flour mixture. Replace the lid and pulse the mixture approximately 10 times or until the dough begins to clump together, checking the dough by pinching together a small clump. Add more water one tablespoon at a time if necessary. Pour half of the dough onto a large sheet of plastic wrap and use the sides of the plastic wrap to press the dough into a disc shape. Repeat with the other half of the dough. Refrigerate discs of dough for at least an hour or overnight.
Not long before the pies are ready to be assembled, mix together the blackberries, sugar, lemon juice, tapioca, cardamom and nutmeg. Set aside.
In a small bowl, make egg wash by beating egg with a splash of water until easily spread.
Remove one of the discs of dough from the refrigerator and roll into a 16-inch circle on a lightly floured work surface, rotating the dough as you roll to prevent sticking. Using a 3 ½-inch biscuit cutter or cup, cut as many circles as possible from the dough. Transfer the circles to a large, lined baking sheet and spoon two blackberries onto each piece of dough. Blackberries may need to be cut in half if too large to fit. Use your finger or a pastry brush to spread a little bit of egg wash along the bottom edge of each circle. Fold the dough over the filling of each pie, pressing the edges to seal. Use the tines of a fork to crimp the edges. Place the baking sheet of pies in the refrigerator for 10 minutes to chill. After the pies have chilled, use a sharp knife to cut two slits into the top of each pie, brush each with egg wash and sprinkle with granulated sugar. Repeat process with remaining dough.
Bake the hand pies in a 400oF oven for 15-17 minutes or until the tops and edges are golden brown. Remove the pies from the oven and transfer to a rack to cool. Serve warm or at room temperature.
These pies are best eaten the same day they’re made.
Makes approximately 24 hand pies.
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