Fried Blackberry-Honey Hand Pies - A Recipe from Bake from Scratch

      Following a fire that severely damaged the cherished Hubig’s Pies in New Orleans, Louisiana, in 2012, these grab-and-go snacks, previously found in grocery stores, hardware outlets, and gas stations, seemed lost permanently. After nearly nine years, the reconstruction is almost finished, and to rejoice in the much-anticipated return of Hubig’s Pies in 2021, these Fried Blackberry-Honey Hand Pies pay tribute to the southern classic. A rich blackberry filling sweetened gently with honey makes for an ideal stuffing in these fried half-moon-shaped pastries. The dough, when introduced to hot oil, allows the water trapped in the butter to steam, resulting in a wonderfully flaky crust.

      Makes 12 hand pies

      3 cups (360 grams) fresh blackberries (approximately 12 ounces)

      ¼ cup (72 grams) honey

      2 tablespoons (28 grams) firmly packed light brown sugar

      1 tablespoon (14 grams) unsalted butter

      2 tablespoons (16 grams) cornstarch

      2 tablespoons (30 grams) plus 2 teaspoons (10 grams) water, divided

      1 large egg (50 grams)

      ½ recipe Hand Pie Dough (recipe follows)

      Vegetable oil, for frying

      Granulated sugar or powdered sugar

      In a medium saucepan, combine blackberries, honey, brown sugar, and butter over medium heat, stirring occasionally, until the blackberries brighten and begin to release their juices, about 3 minutes. In a small bowl, mix cornstarch and 2 tablespoons (30 grams) water until smooth; using a rubber spatula, stir this into the blackberry mixture. Continue cooking while stirring constantly until thickened, about 1 minute. Transfer to a heatproof bowl and allow to cool slightly for 15 to 20 minutes. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming, and refrigerate until completely chilled. In another small bowl, whisk together the egg and remaining 2 teaspoons (10 grams) water. On a lightly floured surface, roll out the Hand Pie Dough to a thickness of ⅛ inch. Using a 4-inch round cutter, cut the dough, rerolling scraps gently once. Place 1 heaping tablespoon of blackberry filling in the center of each dough circle. Brush the edges with egg wash. Fold the dough in half to enclose the filling, cupping it in your hand. Press the edges together tightly to seal, pushing any air out from the center; crimp the edges with a fork. Arrange them on a parchment-lined baking sheet, and freeze for 30 minutes or refrigerate for an hour. In a large Dutch oven, add oil to a depth of 1½ inches and heat over medium-high heat until a deep-fry thermometer reads 350°F (180°C). Fry the pies in batches, turning occasionally, until golden brown, about 3 to 4 minutes. Let them drain on paper towels. Sprinkle with granulated sugar and serve immediately, or cool completely before dusting with powdered sugar.

      Make Ahead

      The filling can be prepared up to 1 day in advance. Let it cool completely, then cover and refrigerate until ready to use.

      PRO TIP

      If one of your pies begins to split while you're shaping it, brush the tear with egg wash and pinch it back together before continuing as directed.

      Let us know how it was!

      Hand Pie Dough

      Makes enough for 10 to 20 hand pies

      2¾ cups (344 grams) all-purpose flour

      1 teaspoon (3 grams) kosher salt

      1 cup plus 1 tablespoon (241 grams) cold unsalted butter*, cubed

      ½ cup (120 grams) ice water

      2 teaspoons (10 grams) apple cider vinegar

      In the work bowl of a food processor, combine flour and salt; pulse until mixed. Add the cold butter and pulse until the mixture resembles coarse crumbs, about 12 to 15 pulses. In a small bowl, mix ½ cup (120 grams) cold water with vinegar. While the processor is running, slowly add the vinegar mixture to the flour mixture until the dough comes together (it may look crumbly but should hold together when squeezed). Turn the dough out, divide it in half, and shape each half into a disk. Wrap tightly in plastic wrap and chill for at least 2 hours. The dough can be refrigerated for up to 3 days or frozen for up to 2 months.

      Let us know how it was!