This portable pie is filled with a luscious blackberry filling made of equal parts jam and fresh berries. Try them for your next summer picnic.
3 cups blackberries, divided
6 tablespoons sugar, divided
½ teaspoon fresh lemon zest
1 tablespoon + 1 teaspoon lemon juice
1 tablespoon + 1 teaspoon cornstarch
2 pie crusts
1 egg, beaten with 1 teaspoon water (for egg wash)
In a small sauce pan over medium heat, combine 1 1/2 cups blackberries with 3 tablespoons sugar and 1 tablespoon water. Lightly mash the berries to help release the juices. Cook stirring until thickened (about 5 minutes). Mix 1 teaspoon lemon juice with 1 teaspoon cornstarch; add to the berry mixture. Stir and cook for an additional minute. Remove from the heat and stir in lemon zest. Pour into a large mixing bowl and allow the jam cool for at least 10 minutes while you prep your pie crust.
Roll out pie crusts, cut out eight 6-inch circles of dough. Set aside. Fold together the cooled jam and the remaining blackberries, sugar, cornstarch and lemon juice.
In the middle of each circle of dough, place a scoop of filling (about 2 tablespoons). Do not overfill or your pies will be difficult to seal. Brush edges with egg wash. Fold over into a half circle and crimp with a fork to seal. With a sharp knife, cut 3-4 slits on top of the pie for steam to escape. Chill pies for 15 minutes.
Preheat oven to 375 degrees F.
Brush top of pies with egg wash. Sprinkle with turbinado sugar. Bake for 30-35 minutes, or until outside is golden brown. Cool slightly before serving.
You can use store-bought pie dough for this recipe, but it will be even better with homemade crust. Try our recipe for Myrtle’s Never Fail Pie Dough.