Berry Hand Pies
Berry hand pies are a great quick grab-and-go breakfast, a nice easy snack or an awesome dessert, especially warmed up with some ice cream. These are fairly simple to make and can be totally yours with your choice of berry and maybe adding a little spice like cinnamon, nutmeg, apple pie spice, pumpkin pie spice, etc.
Servings: 24 yield(s)
Prep Time: 140 mins
Cook Time: 60 mins
Total Time: 200 mins
Ingredients
    Hand Pie Crust
  • 2 3/4 cup all purpose flour packed (400g baker's measure)
  • 1 tbsp kosher salt (18g baker's measure)
  • 2 cup unsalted, cold, cubed butter (454g baker's measure)
  • 1/2 cup ice water (90g baker's measure)
    • Berry Filling
  • 8 cup berries (1050g baker's measure)
  • 1 cup sugar (175g baker's measure)
  • 2 tbsp cornstarch (13g baker's measure)
  • 2 tsp lemon zest (10g baker's measure)
  • 1 tsp extract (2g baker's measure I prefer vanilla or strawberry but almond could work too)
    • Egg Wash
  • 1 egg
  • 1 tsp milk
Instructions
    Dough
  1. Sift flour and salt together
  2. Add butter pieces and mix until crumbly about the size of nickels and looks like coarse cornmeal
  3. Add a few tablespoons of water and continue to mix, add 1 more tbsp at a time until the dough comes together but isn't overly wet on sight or touch
  4. Ball the dough, wrap it in plastic, and please it in the fridge for 30 minutes up to 2 days
    5. Filling
  5. Place berries, sugar, and cornstarch in a saucepan over medium heat. Stir together until combined and the mixture starts to boil
  6. Boil for a few minutes until the mixture is thickened
  7. Remove from heat, then add zest and extract
    8. Make The Pies
  8. Preheat oven to 375
  9. Parchment line a baking pan
  10. Remove the dough from the fridge and set it on a floured work surface. Roll dough out to about 1/4" thickness
  11. Using a 3" cookie cutter, cut out circles from the dough, put scraps back together, and do the rolling part again ... keep doing this until all the dough is used up
  12. Place a couple of teaspoons in the center of each circle and fold in half, use a fork to seal the edges together, and also give a pretty shape when done. Using the same fork, pop a hole in the top of each pie
  13. Whisk together the egg and the milk then brush each hand pie with the egg wash
  14. Place the hand pies on the baking sheet and bake for 30-35 minutes, until golden brown
  15. Can be served immediately or placed in an air-tight container for up to a week