- 2 cups flour
- 1 teaspoon salt
- ⅔ cup plus 2 tablespoons shortening
- 5-6 tablespoons ice water
- 1 egg, beaten
- 3 cups blackberries
- Zest of a lemon
- 2 tablespoons lemon juice
- Pinch of salt
- 3 sprigs thyme
- ⅓ cup sugar
- 1 tablespoon flour
To Make the Filling:
Combine all of the ingredients into a medium size saucepan and bring it to a simmer. Let the mixture bubble until it is thickened, about 12 minutes, stirring occasionally. Set it aside to cool. Remove the thyme stems.
Preheat the oven to 425°F.
For the Pastry:
Mix together the flour and salt in a large bowl. Cut in the shortening using a pastry cutter until the shortening is in small pieces and distributed throughout. Slowly add the water, a tablespoon at a time. You will need between 4 and 8 tablespoons of water. Stir it in with a fork until the mixture just comes together. Using your hands, form the dough into a ball.
Dust your countertop or workspace with flour and roll out one half of the dough using a rolling pin. Lightly dust the dough with more flour to keep it from sticking. Roll the dough into a large circle about an eighth of an inch thick. Using a 4-inch glass or biscuit cutter, cut the dough into rounds.
Place about 2 tablespoons of filling on one side of the pastry. Fold the dough over the filling, pinching the edges of the dough together to seal it in. Repeat with the remaining dough.
Brush the tops of the pies with the egg wash using a pastry brush. Sprinkle with sugar and use a small knife to make an “X” in the middle of the pie to slightly expose the filling.
Place the hand pies on a parchment lined baking sheet.
Bake for about 20 minutes or until the pastry is golden and the filling is starting to ooze out. Cool the pies on wire racks.