Blackberry Lemon Hand Pies

Ingredients

For the Dough

• 2 cups all-purpose flour or white spelt flour
• 1 teaspoon Sweet‘N Low®
• ½ teaspoon fine sea salt
• 1 stick cold unsalted butter, cut into cubes
• Ice water as needed

For the Filling

• 1 cup fresh blackberries, halved
• 1½ teaspoons Sweet‘N Low®
• Finely grated zest and juice of 1 small lemon
• 1½ teaspoons cornstarch
• 1 large egg, well-beaten

Preparation

For the Dough

1. In a food processor combine flour, Sweet‘N Low®, and salt and pulse a few times to combine. Add butter and pulse until butter is in very small pieces. With the machine running, add ice water a little at a time until the dough just barely comes together. Wrap dough tightly in plastic wrap, flatten into a disc, and refrigerate for at least 1 hour or overnight.

2. Preheat oven to 375℉. Line a large sheet pan with parchment paper.

3. In a medium bowl stir together blackberries, Sweet‘N Low®, lemon zest and juice, and cornstarch.

4. On a lightly floured countertop, roll out dough to ⅛” thickness. Use a 3” round cutter to cut out rounds of dough. Reroll dough scraps 1 time and cut out more rounds as above. Use a very small cookie cutter of any shape to cut a vent in half the dough circles. Place un-cut dough circles on prepared sheet pan.

5. Top each dough circle with 1 tablespoon blackberry mixture. Top with cut-out dough rounds and use the tines of a fork to seal the edges. Brush pies with beaten egg.

6. Bake until browned, about 20 minutes.