These Blackberry Hand Pies are made with store bought puff pastry and are surprisingly vegan! They bake up light and flaky and are topped with a delicious lemon glaze.
Blackberries are so delicious and I love to bake with them. I love to mix them into Blackberry Lemon Bread, or Vegan Blackberry Streusel Muffins. And I love to top cakes like my Vegan Blackberry Chantilly Cake with them, too!
Today, we are using frozen blackberries as the filling for these Vegan Blackberry Hand Pies with Puff Pastry. This recipe is simple, fruity and bright, and they bake up impossibly light and flaky thanks to store-bought puff pastry.
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Why You'll Love This Recipe
- This recipe uses simple, easy-to-find ingredients.
- And I use frozen blackberries, so you can make this recipe year-round.
- These Blackberry Hand Pies are made with store-bought puff pastry and are surprisingly vegan!
- They are light and flaky and are topped with a tangy lemon glaze.
- And most importantly, they are absolutely delicious!
Ingredient Notes
Frozen Blackberries: I like to use frozen blackberries for this recipe so you can make it year round!
Store-Bought Puff Pastry Sheets: I used Pepperidge Farm Puff Pastry Sheets, but Pillsbury's Puff Pastry Sheets are also vegan! Find them in the freezer section of your grocery store. If you prefer pie dough, make my Homemade Vegan Pop Tarts!
Lemon Juice: Lemon juice goes into the filling to bring the berry flavor out and is mixed with powdered sugar for a tangy lemon glaze.
Cornstarch: Don't skip the cornstarch! It thickens the blackberry filling for these vegan hand pies.
Instructions
Step 1. Defrost the frozen blackberries in a 2-quart saucepan over low heat.
Once the berries have released their juice, add the sugar and use a potato masher to break them up. Turn the heat to medium and bring the mixture to a simmer.
Step 2. Combine lemon juice and cornstarch in a small bowl.
Step 3. Then, add the cornstarch slurry to the berries, stirring constantly. Allow the mixture to simmer for 2 minutes. The mixture should be noticeably thicker. Pour the blackberry filling into a bowl to cool for 20 minutes.
Step 4. Lightly flour a work surface and roll the puff pastry sheets out into 11" squares.
Step 5. Cut each puff pastry sheet into 6 rectangles.
Step 6. Dip your finger into a bowl of water and moisten the edges of 6 of the rectangles, then scoop 2 heaping tablespoons of blackberry filling onto the middle of them.
Step 7. Top with the remaining rectangles of puff pastry, pressing the edges with your fingers. Then, crimp the edges with a fork.
Cut a small vent into the top of the vegan Blackberry Hand Pies with a paring knife.
Step 8. Bake the hand pies in a 400* F oven for 25 minutes, or until they are golden brown.
Then, top drizzle them with lemon glaze before serving.
Recipe FAQs
Store the hand pies in an airtight container at room temperature for up to 2 days.
Yes! Pepperidge Farm and Pillsbury puff pastry is vegan. Find them in the freezer section of your local grocery store.
Hand pies are great with either puff pastry or pie dough! Use your favorite.
Expert Recipe Tips
Be sure to roll the puff pastry out! The pastry will rise too high if you don't roll it out enough.
You will have a little leftover blackberry filling. Swirl it into yogurt or spread onto toast. Use it anywhere you would use jam!
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📖 Recipe
Blackberry Hand Pies with Puff Pastry
Equipment
- 1 2 Quart Saucepan
- 1 Rolling Pin
- 1 Baking Sheet
- Measuring Cups and Spoons
Ingredients
- 1 Box (2 sheets) Puff Pastry See Note
For the Blackberry Filling
- 10 oz Frozen Blackberries
- 6 tablespoon Granulated Sugar
- 1 tablespoon Lemon Juice
- 1 tablespoon Cornstarch
For the Glaze
- 1 Cup Powdered Sugar, sifted
- 5-6 teaspoon Lemon Juice
Instructions
Defrost Puff Pastry
- Defrost the puff pastry sheets according to the package directions.1 Box (2 sheets) Puff Pastry
Make the Blackberry Filling
- Defrost the blackberries in a 2-quart saucepan over low heat. Stir occasionally until the berries release their juice.10 oz Frozen Blackberries
- Add the sugar to the berries, then mash with a potato masher to break the berries up. Turn the heat up to medium and bring the mixture to a simmer for 1 minute to dissolve the sugar.6 tablespoon Granulated Sugar
- Combine lemon juice and cornstarch in a small bowl. Stir well and pour the slurry into the simmering berry mixture, stirring constantly. Bring the mixture to a simmer for 2 minutes. It should be noticeably thicker.1 tablespoon Lemon Juice, 1 tablespoon Cornstarch
- Remove from heat and pour the blackberry filling into a bowl and allow it to cool for 20 minutes.
Roll and Fill the Puff Pastry
- Preheat oven to 400*F. Line a baking sheet with parchment paper.
- Once the puff pastry has thawed, lightly flour a work surface, and working one sheet at a time, roll the pastry out until it is an 11" square. Cut along the seams then across the whole sheet to create 6 rectangles. Transfer the rectangles to a parchment-lined baking sheet, spacing them evenly. These will be the bottom of the hand pies.
- Repeat with the second sheet of puff pastry, but leave these rectangles on your work surface. These will be the top of the hand pies.
- Dip a finger into a small bowl of water and wet the edges of each rectangle on the baking sheet. Then, scoop two heaping tablespoons of blackberry filling into the middle of each rectangle. You may hand a little leftover filling!
- Top them with the remaining rectangles of pastry, pressing the edges firmly with your fingers. Then, use a fork to crimp the edges to seal them. Use a paring knife to cut a small vent hole into the tops of the hand pies.
- Bake in a 400*F oven for 23-26 minutes, turning the baking sheet half way through baking. The hand pies should be golden brown. Allow them to cool for 10 minutes before glazing.
Make the Lemon Glaze
- In a medium bowl, combine the powdered sugar and lemon juice. Whisk until completely smooth.1 Cup Powdered Sugar, sifted, 5-6 teaspoon Lemon Juice
- Use a spoon to drizzle the glaze over the hand pies. Allow the glaze to set for 10 minutes before serving.
Lisa Y says
These were fantastic! My vegan and omnivore family loved them! We did not end up with any leftover blackberry filling sadly, but it was enjoyed in the pastry! Wondering if other frozen fruits would work similarly. Thanks for the recipe!