Small-Batch Mixed Berry Hand Pies
These delightful hand pies feature a flaky crust filled with juicy mixed berries, making them a perfect quick treat for any occasion.
Servings: 8 pieces
Calories: 150kcal
Ingredients
For the Dough
- 2 cups All-purpose flour For the crust
- 1/2 cup Cold unsalted butter, cut into small cubes Key for flakiness
- 1/2 teaspoon Salt For balance
- 1 tablespoon Sugar A touch in the dough
- 3-4 tablespoons Ice water To keep the dough cold
For the Filling
- 1 cup Mixed berries (blueberries, raspberries, strawberries) Fresh or frozen
- 2 tablespoons Sugar For the filling
- 1 tablespoon Cornstarch To thicken the filling
- 1 teaspoon Lemon zest To wake up the fruit
- 1 tablespoon Lemon juice To enhance flavor
- 1 each Egg (optional) For egg wash
- 2 tablespoons Coarse sugar For sprinkling on top
Instructions
Make the Dough
- Whisk flour, salt, and a teaspoon of sugar in a bowl.
- Add cold butter cubes and toss to coat. Work the butter into the flour until you have a mealy texture.
- Drizzle in ice water, stirring with a fork, until the dough just holds together.
Chill and Rest
- Press the dough into a slab, wrap tightly, and chill for at least 45 minutes.
Roll and Cut
- Roll chilled dough to about 1/8 inch thickness. Cut into rounds or rectangles.
Mix the Filling
- In a small bowl, toss berries with sugar, cornstarch, lemon zest, and lemon juice.
Fill and Seal Pies
- Place a spoonful of filling on half the dough rounds. Brush edges with water or egg wash.
- Top with another round, press edges together, and crimp with a fork.
Chill and Bake
- Chill assembled pies for 15 minutes. Preheat oven to 400°F.
- Brush tops with egg wash, sprinkle with coarse sugar, and bake until golden and bubbly (about 18 to 22 minutes).
- Cool for at least 10 minutes before serving.
Notes
For a variation, try using different berry combinations or adding spices like cinnamon. If using frozen berries, toss them while still frozen and increase cornstarch by teaspoon.