Fresh Berry Hand Pies Recipe
A portable pie! Yes! This single serving pie is every bit as delicious as a full size pie, except it is all yours! Double layer just means no more fitting for who gets those edge pieces, you’ve got all four sides! In the cooler months, you can swap the berries for thinly sliced apples.
Ingredients
- For the Pie Dough
- 160 grams/1¼ cups all purpose flour, extra
- for the work surface
- 1 Tbs. sugar
- ¼ tsp. salt
- 113 grams/4 oz (8 Tbs/1 stick) unsalted
- butter, cut into small pieces and chilled
- 2 ½ oz/75 mL (about ⅓ cup) ice water or
- half-half with cold vodka
- For the Berry Filling
- About 3 cups berries
- ⅓ cup sugar
- 2 Tbs. flour
- ¼ tsp. kosher salt
- Dash of cinnamon or 1 tsp. lemon zest
- ¼ cup cream or 1 large egg, whisked with 1
- tsp. water
- 1 tbsp. raw sugar
Instructions
- 1
In the bowl of a food processor (using steel blade) mix together the flour, sugar and salt. Add the chilled butter and pulse until the butter is evenly distributed but still in large chunks. Add the water/ vodka all at once. Mix until the mixture starts to come together. DO NOT OVER-MIX.
- 2
Empty contents onto a lightly floured work surface. Gather the dough together with your hands and form into a rectangular brick.
- 3
Wrap the brick in plastic and refrigerate for at least 1 hour or up to 3 days.
- 4
Keep chilled. Let stand at room temperature 15 minutes before rolling out.
- 5
Toss berries, sugar, flour, salt and cinnamon or zest in a medium bowl.
- 6
Preheat oven to 400°F. Roll out dough on a floured surface to a 15x12-inch rectangle. Using the help of the rolling pin, transfer to a parchment paper. Cut into 6 rectangles (half in the short side and in ⅓ ads in the longer side). Place in the fridge for 5-10 minutes.
- 7
Brush edges of rectangles with water; mound some berries in centre of each (but a little closer to one side. Fold dough over, and with the tines of a fork, press edges to seal. Place on a parchment- lined baking sheet, brush with the cream or egg wash, and sprinkle with raw sugar. Cut 2 slits in the top or each pie.
- 8
Bake hand pies, rotating sheet halfway through, until juices are bubbling and pastry is golden brown, 35–40 minutes (juices will run onto parchment). Transfer sheet to a wire rack. Serve warm or at room temperature. Makes 6 pies
Tips & Storage
- How to Store
- Store in an airtight container at room temperature for 2-3 days, or in the refrigerator for up to a week depending on the ingredients.
- Can I Freeze This?
- Many baked desserts freeze well for up to 2 months. Wrap tightly in plastic wrap and then foil to prevent freezer burn.
- Baking Tip
- Make sure your ingredients are at room temperature before starting unless the recipe specifies otherwise. This ensures better mixing and a more even bake.
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Frequently Asked Questions
How do I make Fresh Berry Hand Pies?
This Fresh Berry Hand Pies recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 18 ingredients and the recipe is designed for home cooks of all skill levels.
Can I make this fresh berry hand pies in advance?
Yes, many desserts can be prepared a day ahead. Store covered in the refrigerator and bring to room temperature before serving for the best flavor and texture.