These Mixed Berry Hand Pies made with blackberries, raspberries and blueberries will be your new favorite, Summertime dessert.
As a kid I only had two desserts that I would love to buy myself with my allowance. One being Hostess Chocolate Cupcakes and the other fruit hand pies.
I've made apple pie and fruit crisps before like Blueberry Crisp, Homemade Peach Crisp and Fireball Apple Crumble, but making hand pies are a first. There is something fun about a hand held sweet treat.
Maybe it's because with an individual portion, you don't have to share or worry about who else might be touching a serving spoon? Or is that just my "rona" paranoia kicking in?
One of these days I'll get around to making those cupcakes with the white cream filling and chocolate coating with white swirls on the top. For now, I'll focus on these Mixed Berry Hand Pies since berry season is almost here.
When is berry season?
Here in northwestern New Jersey, berries start to come in season as early as late June, but are in abundance in July. We're right on the border of Warwick, NY where they have this amazing orchard.
Each month there are a variety of fruits and vegetables that you can pick yourself. Not only are they fresh, it also makes a fun outing with the kids.
What do you need to make Mixed Berry Hand Pies?
For this recipe you'll need pie crust, mixed berries, granulated sugar, lemon zest, cornstarch, egg, water and coarse sugar. You can use any berry variation you like, but I used fresh blackberries, raspberries and blueberries.
In the spirit of making recipes easy, I used store bought refrigerated pie crust dough, but if you have a favorite homemade version you can use that too, just add 45 minutes to your prep time.
Can you use frozen berries?
Yes. You can use frozen berries; however, allow them to come to room temperature first and drain any excess liquid before adding the remaining ingredients.
How do you Make Mixed Berry hand pies?
Start by preheating the oven to 400 degrees F; then prepare two baking sheets with parchment paper and set aside. On a well-floured surface, roll one pie crust into a rectangle to a thickness of about ⅛ of an inch.
Slice the pie dough into 12 rectangles and trim the outside edges to make the rectangles more evenly-shaped. Using a thin spatula, gently lift the pie dough slices onto your prepared baking sheets, arranging six slices per sheet at least 1-inch apart.
How do you assemble hand pies?
In a medium sized bowl, toss together the berries, sugar, lemon zest, and cornstarch. If the berries are large, you can cut them in half. Use a spoon to place about a heaping tablespoon of the berry mixture in the center of each pie dough rectangle.
Repeat the rolling and slicing process with the other pie crust, making sure once again to roll the dough to a thickness of about ⅛-inch. Arrange the remaining pie dough slices over the berry-covered slices on your baking sheets to create pockets.
Next, gently press the tines of a fork into the edge of each pie pocket, working around all four sides. To make sealing the edges of the hand pies a little easier, you can dip the tines of your fork in flour every now and then.
This will keep the dough from sticking to the fork as you work around the edges.
In a small bowl, make an egg wash for the tops of the hand pies by beating together the egg and water until combined. Use a pastry brush to brush a thin coating of egg wash over the pie dough, then sprinkle about a ½ teaspoon of sugar over each hand pie.
Bake the hand pies for about 12-15 minutes or until golden brown; then allow to cool for at least 10 minutes before serving.
These Mixed Berry Hand Pies serve 12 and are ready from start to finish in under 30 minutes. They're sweet, warm and melt in your mouth delicious! ~Enjoy!
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Mixed Berry Hand Pies
Ingredients
- 2 prepared pie crusts
- 1 cup mixed berries (I used blackberries, raspberries, and blueberries)
- ¼ cup granulated sugar
- 1 tablespoon lemon zest
- 2 tablespoons cornstarch
- 1 large egg
- 1 teaspoon water
- 2 tablespoons coarse sugar
Instructions
- Start by preheating the oven to 400 degrees F; then prepare two baking sheets with parchment paper and set aside.
- On a well-floured surface, roll one pie crust into a rectangle to a thickness of about ⅛ of an inch.Slice the pie dough into 12 rectangles and trim the outside edges to make the rectangles more evenly-shaped.Using a thin spatula, gently lift the pie dough slices onto your prepared baking sheets, arranging six slices per sheet at least 1-inch apart.
- In a medium sized bowl, combine the berries, sugar, lemon zest, and cornstarch. (If the berries are large, you can cut them in half). Use a spoon to place about a heaping tablespoon of the berry mixture in the center of each pie dough rectangle.
- Repeat the rolling and slicing process with the other pie crust, making sure once again to roll the dough to a thickness of about ⅛-inch. Arrange the remaining pie dough slices over the berry-covered slices on your baking sheets to create pockets.
- Next, gently press the tines of a fork into the edge of each pie pocket, working around all four sides. (To make sealing the edges of the hand pies a little easier, you can dip the tines of your fork in flour every now and then. This will keep the dough from sticking to the fork as you work around the edges).
- In a small bowl, make an egg wash for the tops of the hand pies by beating together the egg and water until combined. Use a pastry brush to brush a thin coating of egg wash over the pie dough, then sprinkle about a ½ teaspoon of sugar over each hand pie.
- Bake the hand pies for about 12-15 minutes or until golden brown; then allow to cool for at least 10 minutes before serving.
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