Fried Blackberry-Honey Hand Pies
After a fire devastated the beloved Hubig’s Pies in New Orleans, Louisiana, in 2012, the grab-and-go treats, which were widely available at groceries, hardware stores, and gas stations, were thought to be gone forever. After almost nine years, the rebuild is nearly complete, and to celebrate the long-awaited return of Hubig’s Pies in 2021, these Fried Blackberry-Honey Hand Pies pay homage to the gold standard of the South. A jammy blackberry filling lightly sweetened with honey creates the perfect filling for these fried half-moon-shaped hand pies. As the dough hits the heat of the oil, the water that is trapped in the butter will steam, creating an irresistibly flaky crust.
Fried Blackberry-Honey Hand Pies
Makes 12 hand pies
Ingredients
3 cups (360 grams) fresh blackberries (about 12 ounces)¼ cup (72 grams) honey2 tablespoons (28 grams) firmly packed light brown sugar1 tablespoon (14 grams) unsalted butter2 tablespoons (16 grams) cornstarch2 tablespoons (30 grams) plus 2 teaspoons (10 grams) water, divided1 large egg (50 grams)½ recipe Hand Pie Dough (recipe follows)Vegetable oil, for fryingGranulated sugar or confectioners’ sugar
Instructions
In a medium saucepan, cook blackberries, honey, brown sugar, and butter over medium heat, stirring occasionally, until blackberries start to brighten in color and release their juices, about 3 minutes.
In a small bowl, whisk together cornstarch and 2 tablespoons (30 grams) water until smooth; using a rubber spatula, stir into blackberry mixture. Cook, stirring constantly, until thickened, about 1 minute. Transfer to a heatproof bowl, and let cool slightly, 15 to 20 minutes. Cover with a piece of plastic wrap, pressing wrap directly onto surface of mixture to prevent a skin from forming, and refrigerate until completely cool.
In another small bowl, whisk together egg and remaining 2 teaspoons (10 grams) water.
On a lightly floured surface, roll Hand Pie Dough to ⅛-inch thickness. Using a 4-inch round cutter, cut dough, gently rerolling scraps once. Spoon 1 heaping tablespoon blackberry mixture in center of each dough circle. Brush edges of dough with egg wash. Fold dough in half to cover filling, and cup in the palm of your hand. Press edges tightly together to seal, pushing air out from center of pies; press edges with the tines of a fork. Place on a parchment paper-lined baking sheet; freeze for 30 minutes, or refrigerate for1 hour.
In a large Dutch oven, pour oil to a depth of 1½ inches, and heat over medium-high heat until a deep-fry thermometer registers 350°F (180°C).
Fry pies in batches, turning occasionally, until golden brown, 3 to 4 minutes. Let drain on paper towels. Sprinkle with granulated sugar, and serve immediately, or let cool completely, and dust with confectioners’ sugar.
Hand Pie Dough
Makes enough for 10 to 20 hand pies
Ingredients
2¾ cups (344 grams) all-purpose flour1 teaspoon (3 grams) kosher salt1 cup plus 1 tablespoon (241 grams) cold unsalted butter*, cubed½ cup (120 grams) ice water2 teaspoons (10 grams) apple cider vinegar
Instructions
In the work bowl of a food processor, place flour and salt; pulse until combined. Add cold butter, and pulse until mixture is crumbly and butter is pea-size, 12 to15 pulses.
In a small bowl, combine ½ cup (120 grams) cold water and vinegar. With processor running, add vinegar mixture to flour mixture in a slow, steady stream just until dough comes together. (Mixture will look crumbly, but it should stick together when squeezed between your fingers).
Turn out dough. Divide in half, and shape each half into a disk. Wrap tightly in plastic wrap, and refrigerate for at least 2 hours. Dough may be refrigerated for up to 3 days or frozen for up to 2 months.
Notes
*We used Kerrygold.
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