Blackberry Wine Hand Pies

Portable hand pies are the ideal sweet treat for enjoying a dessert while mixing and mingling. This recipe makes ten servings so there’s plenty to go around. Serve with napkins — no plates required. Perfect for tailgates, backyard get-togethers or any casual party.

Photo by: Heather Baird

Heather Baird

By: Heather Baird


  • 6 ounces fresh or frozen blackberries (thawed)
  • 1/4 cup granulated sugar
  • 3 tablespoons blackberry wine
  • 3-4 tablespoons cornstarch
  • 1 box refrigerated pie crusts
  • 1 egg
  • coarse sugar
  • YIELD: 10 pies

In a medium saucepan, combine the blackberries and sugar. Cook on medium-high until berries begin to give off their juices. Add the wine and cook 1 minute more. Add the cornstarch and cook while stirring constantly until the mixture thickens, about 7-10 minutes. Remove from heat and let stand until completely cool.

Photo by: Heather Baird

Heather Baird

Preheat oven to 400°F. Cover a large baking sheet with parchment paper.

Roll out pie dough on lightly floured surface to 1/4-inch thickness; cut out 10 circles, about 5-inches in diameter.

Photo by: Heather Baird

Heather Baird

Place 1 tablespoon blackberry filling on one side of each circle. Beat the egg with 1 tablespoon water. Using a pastry brush, apply the egg wash around edges of the circles (Image 1) and fold over so the edges meet and form half circles. Use a pie press (Image 2), or crimp the edges of the pie with tines of a fork to seal.

Brush tops of pies with remaining egg wash (Image 1) and top each with sanding sugar (Image 2). Cut two slits in the tops of each pie using a knife and place on prepared baking sheet (Image 3). Bake 18-20 minutes, or until golden brown.

Allow pies to cool on baking sheet for 5 minutes, then place on a wire rack to cool completely before serving.

Photo by: Heather Baird

Heather Baird

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