Pie Pastry:

• In bowl, whisk flour with salt; drizzle olive oil over top.
• Mix with fingertips until combined.
• Stir in 1/3 cup water just until pastry starts to come together.
• Turn out onto lightly floured work surface; knead until dough comes together into a ball, adding more water if necessary.
• Divide dough in half and shape each half into a disk.
• Wrap in plastic wrap and refrigerate for at least 1 hour.

Balsamic Blackberry Filling:

• Toss together blackberries, 2 tbsp water, brown sugar, balsamic vinegar and cornstarch.
• Transfer to saucepan set over medium-high heat; bring to boil.
• Boil, stirring often, for 6 to 8 minutes or until thickened. Let cool completely.

Assembly:

• Preheat oven to 400°F.
• Stir together ricotta, icing sugar, orange zest and cinnamon.
• On lightly floured surface, working with one portion of dough at a time, roll out into 8-inch circle, about 1/4-inch thick.
• Cut out 3 1/2-inch rounds from pastry to make 8 rounds, rerolling scraps if necessary.
• Repeat with remaining portion of dough. Refrigerate rounds for 30 minutes.
• Place 1 tbsp each Balsamic Blackberry Filling and ricotta mixture in center of 8 rounds, leaving border all around.
• Combine cornstarch with 2 tbsp water; brush over edges of rounds. Cap with remaining pastry rounds; crimp edges with fork to seal pastry.
• Cut two small vents in center of each hand pie; brush tops with olive oil. Bake for 20 to 25 minutes or until golden brown. Let cool slightly.

Tip: Substitute your favorite berries for blackberries if desired.