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Berry Hand Pies

These sweet berry hand pies are the perfect way to enjoy that summer fruit! They’re adorable and individual sized, and easy to eat on the go!

These sweet berry hand pies are the perfect way to enjoy that summer fruit! They're adorable and individual sized, and easy to eat on the go!

It’s one of my favorite seasons in Oregon right now… berry season! We went strawberry picking at the beginning of the summer, but we’ve been so busy with other things that we haven’t made it out to our favorite farm to pick raspberries, blueberries, or blackberries this year. As much as I love going to the farm and picking our own berries, I’m also grateful for the abundance of local produce that’s available right now at the farmers markets and grocery stores. I’ve been buying as many berries as we can eat, and everyone is pretty thrilled about it! We love to eat them fresh, or in a quick fruit salad, but when I’m feeling fancy, it’s fun to make those sweet berries into little berry hand pies.

Hand pies are always a favorite at our house, and these berry hand pies are no exception. Everything is cuter in miniature, right? The filling is so simple and delicious, and full of berry flavor. It’s perfect with the flaky, buttery pie crust. Add a scoop of vanilla ice cream on the side and you’ve got an unbelievably delicious dessert!

These hand pies actually freeze really well, so I often freeze half of the batch before baking them. When I’m ready to bake them, I just take them straight from the freezer, add the egg wash and coarse sugar, and bake for 18-20 minutes. They’re just as delicious as they were fresh!

Berry Hand Pies

Print Recipe
Prep Time:1 hour
Cook Time:18 minutes
Total Time:1 hour 18 minutes

Ingredients

for the pie crust:

  • 2 cups flour
  • 1 teaspoon salt
  • 1 cup cold butter
  • 1/2 cup buttermilk or milk plus a splash of vinegar

for the filling:

  • 1 cup fresh raspberries
  • 1 cup fresh strawberries chopped
  • 1 cup fresh blackberries
  • 1/3 cup sugar
  • 1/2 tablespoon lemon juice
  • 1/4 cup corn starch

to assemble the pies:

  • 1 egg
  • 1 tablespoon water
  • coarse sugar

Instructions

  • To make the filling, add the berries, sugar, and lemon juice to a large saucepan and bring it to a simmer. Stir in the corn starch and cook until thickened. Let cool to room temperature before assembling the pies.
  • While the filling is cooling, make the pie crust. In a medium bowl or the bowl of a stand mixer, mix together the flour and salt. Grate the cold butter into the flour mixture, and cut in using a pastry blender or the paddle attachment, until the pieces of butter are no larger than pea sized. Add the buttermilk, and mix until the dough just starts to come together. Turn out onto a floured surface and gently work into a ball, handling as little as possible. Divide the dough in half and shape into discs. Wrap in plastic wrap and refrigerate at least twenty minutes, or until ready to use.
  • Preheat the oven to 425. Roll out the pie dough on a lightly floured surface. Cut the pie crust into six inch circles (I used a bowl to cut mine). Scoop about 1/3 cup of berry filling onto one side of each circle. Fold the top of the crust over and crimp the edges with a fork to seal. Cut slashes on the top of the pie with a sharp knife to release steam. Place on a lightly greased or lined baking sheet, and repeat with remaining pie crust (you may need to re-roll the dough). In a small bowl, whisk together the egg and water, then brush the egg mixture over the pies. Sprinkle with coarse sugar. Bake 18-20 minutes, or until golden brown.
Servings: 12
These sweet berry hand pies are the perfect way to enjoy that summer fruit! They're adorable and individual sized, and easy to eat on the go!

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