For today's "Mess Hall" at Camp Briar, we're making Blackberry Hand Pies with mama of three, Camp Counselor Leah!
Summer is my favorite time to go on adventures together. We have the cutest little blackberry farm & creamery nearby our home that we love to visit every year. They have you-pick blackberry brambles, goats, play areas, and the most adorable little cafe - it is truly one of the most magical places!
My daughter Eleanor, age 2, and I spent the morning together out at the farm, (wearing her favorite Briar Baby bucket hat to protect her from the sun, of course!) The blackberries weren’t quite ripe enough for picking, so we enjoyed a cute little breakfast of blackberry scones and sprinkle cookies at the cafe. Eleanor enjoyed watching the goats, swinging on the swings, and chasing butterflies. It was nice to enjoy a quiet morning just the two of us.
We’ll still plan to pick some fresh blackberries sometime this summer - but we couldn’t resist whipping up a batch of our favorite blackberry hand pies once we got home!
- 1.5 C fresh blackberries
- 2 tbsp sugar
- 1 tbsp lemon juice
- 1 1/2 tsp cornstarch
- 1/2 tsp lemon zest
- Pie crust (homemade or store bought)
- 1 egg
- 1 tbsp milk
- 1 C powdered sugar
- 1 tbsp milk
- 1/8 tsp vanilla
- Rainbow sprinkles
- Cook the blackberries and the sugar in a sauce pan over medium high heat. Stir often and press the blackberries with a spoon until all of the blackberries have broken down.
- Stir in the cornstarch and lemon juice and continue to cook until thickened.
- Remove from heat and stir in the lemon zest.
- Roll out the pie crust and cut into desired shapes - one top and one bottom per hand pie.
- Mix together 1 egg and 1 tbsp of milk to create an egg wash and brush it around the edges of the bottom piece of each hand pie.
- Carefully spoon the Blackberry Jam mixture in the center of each bottom piece, then place the top piece on and press around the edges to seal it closed. Using a fork, poke vent holes in the top of each hand pie and press around the edges to ensure they stay sealed.
- Bake according to pie crust recipe or package, or until golden brown.
- While baking, mix together the powdered sugar, milk, and vanilla to make the frosting.
- Once the pop tarts have cooled, frost each one and add sprinkles if desired.
Best enjoyed on a picnic blanket in the shade with a nice summer breeze!