Berry Hand Pies

Berry Hand Pies

I love pies. Like a lot. However, when I was little I used to say I didn’t and even though there was always a delicious array of desserts that were laid out in front of us at family gatherings, my cousin Amy and I would always just ask for a small bowl of freshly whipped cream. I would then proceed to eat it with a spoon. As I got older, my mom starting making more and more wedding cakes which led to me eating more and more ‘cake scraps’ as we called them (the domed piece that is sliced off to create an even layer), which led to me tiring of cake and turning my sights to pie. This recipe is a great way to make pie a more portable dessert that requires no cutting, plates or napkins. Feel free to still make the freshly whipped cream and eat a bowl while these bake!

Berry Hand Pies // Makes 12-16

Crust:

1 c unsalted butter, cut into ½” cubes and placed in freezer

2c flour

1 tsp sugar

1 tsp salt

4-6 T ice water, maybe more

Place dry ingredients in the bowl of your food processor or in a regular mixing bowl. Pulse or mix to combine, then add butter and cut in until the butter is in pea-sized chunks. Don’t over mix here, you want nice cold chunks of butter so they flake up in the oven! At this point, if you have used your food processor, transfer the mixture to a bowl as you don’t want the butter to continue to break down as you stir in the water. One tablespoon at a time, add ice water, stirring in with a fork until the dough just comes together. Some floury spots should remain and will disappear as you bring the dough together with your hands and knead gently 1-2 times. Use a light touch and press into two thick rectangular shaped ‘disks’. Wrap tightly in plastic wrap and refrigerate for at least 2 hours, and up to 3 days.

Preheat oven to 375 degrees and line two sheet pans with parchment.

Roll one piece of dough (keep other in fridge) into a rectangle that’s about ⅛” thick. This is where you can choose your own adventure with size. I cut mine into longer rectangles that would be folded over, but if you want four crimped edges, cut an equal amount of small rectangles that will serve as the tops and bottoms. Arrange rectangles on the baking sheet and place in the fridge while you repeat with the other half of the dough. Keep both pans in the fridge as you mix the filling.

Filling:

2 c frozen berries (I used a mix of blueberry and raspberry, don't thaw!)

3 T flour

3 T sugar

1 tsp lemon zest

1 T fresh lemon juice

pinch of salt

Seal/Top:

1 egg beaten with 1 T water

coarse sugar

Mix together all filling ingredients and remove one pan from the fridge. Place about 2 T on the right side of each long rectangle, leaving enough edge to seal. Brush the edge with the egg wash and fold the other side over the filling, pressing to seal. Do this to your first pie, to ensure the filling is the right amount and will seal properly. Once you have it right, place all the fillings, then seal them all. Using the tines of a fork, press the sealed edges to lock everything in. Brush the tops with remaining egg wash and sprinkle with coarse sugar. Make a few slits in the top and bake for 18-20 minutes until golden brown. Remove from pan immediately to cool on a wire rack. While the first batch is in the oven, fill, seal, crimp and sprinkle the second batch and bake in the same manner as the first.

These pies are so great just slightly cooled from the oven, but I took them along on a picnic and we ate them at room temperature and they were just as tasty! For a twist on this recipe that kids {ahem, and adults} will love, try spreading 1 tablespoon of your favorite nut butter then 2 tsp of your favorite jam directly onto the dough, then fold, seal, and bake in the same manner, with or without the coarse sugar, as the berry-filled ones! YUM!

With a full heart and an empty plate,

Katie




 

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