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Pie Crust Ingredients:
1 cup all-purpose flour
1/3 cup cake flour
1 tablespoon sugar
1/2 teaspoon salt
4 tablespoons (1/2 stick) chilled unsalted butter, cut into 1/2-inch pieces
4 tablespoons chilled vegetable shortening, cut into 1/2-inch pieces
3 tablespoons ice water
Blackberry Filling:
1/4 all-purpose flour
1/2 cup sugar
4 cups fresh blackberries
1/8 teaspoon almond extract
To Serve:
Egg yolk, lightly beaten
Turbinado or sparkling sugar for dusting
Nonstick spray
Pie crust:
In a food processor, blend together flours, sugar, and salt. Add chilled butter and shortening and pulse until mixture resembles coarse meal. Sprinkle water over flour mixture and pulse until dough forms moist clumps. Gather dough together and divide into 2 equal rounds. Flatten dough into disks and wrap in plastic wrap. Refrigerate for about 45 minutes.
Blackberry Filling:
Combine flour, sugar, blackberries and almond extract and stir gently until evenly coated.
Preparation:
Working with 1 round at a time, roll dough on a lightly floured surface to 1/4-inch thickness. Cut circles, approximately 5-inches in diameter using a plate or bowl as a guide. You should have a total of 8 circles. Spoon about 1/2 cup of blackberry filling into the center of each circle. Carefully fold circle over to form a half moon shape. Using a fork, dipped lightly in flour, press tines along the open edge to seal. Transfer hand pies to a parchment paper lined sheet pan and refrigerate for at least 1 hour or until needed.
For serving:
Preheat gas or charcoal grill to medium indirect heat. Brush hand pies lightly with egg yolk and sprinkle generously with sugar. Transfer hand pies to double-lined, heavy duty foil sprayed with nonstick spray and place on grill. Close lid and grill, rotating after 20 minutes, until crust is golden brown, about 40 to 50 minutes total.
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
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