Blackberry Hand Pies

Makes 12 

3 cups blackberries (or blueberries, or peeled chopped peaches, apples or a combination)
6 tablespoons sugar
1/4 teaspoon cinnamon

2 tablespoons flour

Homemade or “rolled refrigerator” pastry for a double-crust pie
Confectioners’ Glaze (recipe follows)
 

Position oven racks in upper and lower thirds of oven. Heat oven to 375°F. Line baking sheets with parchment.

In a medium saucepan combine the blackberries, sugar and cinnamon. Stir in the flour. Cook over medium heat, stirring frequently, until mixture is thickened, about 5 minutes. Cool.
 
Cut pastry into 12 (5-inch) circles, re-rolling scraps as needed. Place a scant 1/8 cup of filling off center of 1 circle. Moisten edges of pastry with milk and fold in half, pressing edges to seal. Transfer to a lined baking sheet and press tines of a fork around edges to seal completely. Make 11 more pies in same manner, arranging them 1 inch apart on baking sheet.

Brush each pie with milk. Bake, switching position of pans halfway through baking, until pies are golden, about 30 minutes total. Transfer pies to racks to cool. While pies are still quite warm, transfer to a wire rack set over a rimmed baking sheet. Using a fork, drizzle each pie with the confectioners’ glaze in  a back and forth motion. Serve warm or at room temperature. 

Confectioners’ Glaze:
½  cup confectioners’ sugar1 tablespoon milk 

In a small bowl combine the confectioners’ sugar with just enough milk to make a thick but pourable glaze.