For the Filling:
6 cups mixed fresh blueberries and blackberries, rinsed and stems removed (if using frozen, defrost, then drain)
1/2 teaspoon lemon zest
1 tablespoon lemon juice
1/4 cup Cup4Cup flour
2 teaspoons fresh ginger, grated finely
1/2 cup granulated sugar
1/4 teaspoon kosher salt
2 tablespoons unsalted butter, cut into small cubes
1 egg yolk, beaten with 1 tablespoon water (egg wash)
1 tablespoon coarse sugar (optional)
For the Crust:
Use recipe for Grandma’s Pie Crust
1. Preheat oven to 350°F.
2. In a large bowl, mix together the berries with the lemon zest and juice, flour, ginger, sugar and salt.
3. Place the fruit mixture in a pie dish lined with half of the rolled out pie dough.
4. Dot the top of the filling with the cut butter evenly.
5. Taking the other half of the pie dough cover the pie crust. Use a full crust, or cut into strips and make a lattice top. Crimp the edges together. If using a full crust, cut a slit in the top to allow steam to escape.
6. Egg-wash the top and lightly sprinkle the coarse sugar evenly on top, if desired.
7. Bake for 45 minutes to 1 hour or until golden brown and the filling is bubbling.
8. Cool for at least 1-2 hours before slicing to allow the filling to set up.
Blueberry & Blackberry Hand Pies:
• Use the same filling and crust recipe as stated above.
• Roll out chilled pie dough to 1/8 inch thickness. Cut out circles approximately 5-6 inches in diameter. Fill center of dough circle with blueberry filling, about 2 tablespoons.
• Brush egg wash on edge of dough circles, fold in half, and seal the edges, pressing with a fork.
• Place pies onto a baking tray and chill them for minimum of 1/2 hour before baking. Preheat oven to 375°F.
• Brush chilled pies with remaining egg wash and sprinkle with coarse sugar. Cut a small slit in the top of each pie to allow steam to escape.
• Bake pies for about 20 minutes and until golden brown. Cool to room temperature. Enjoy immediately or store in an airtight container.