Go Back
–+ servings
Hand Pies Recipe

Mixed Berry Hand Pies

iamwinfred
These little folded pastries are stuffed with a jammy mixed berry filling, sealed into a flaky golden crust, and baked until they're crackly on the outside and soft and juicy in the middle. You can eat one standing at the kitchen counter, tuck a few into a lunchbox, or pile them on a platter for a party. Portable, mess-free, and downright delicious!
No ratings yet
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Course Dessert, Snack
Cuisine American
Servings 10 hand pies
Calories 260 kcal

Equipment

  • Food processor
  • Rolling Pin
  • 3.5 to 4 inch Round Biscuit Cutter Crimped style works great too
  • Rimmed baking sheet
  • Parchment paper Or a silicone baking mat
  • Small saucepan
  • Pastry brush
  • Kitchen Fork For crimping the edges
  • Small paring knife For cutting vent slits
  • Digital kitchen scale Optional but recommended for accuracy
  • Silicone baking mat Optional, for easy cleanup
  • Bench scraper Optional, for handling dough
  • Cooling rack Optional, for crisp bottoms

Ingredients
  

For the Crust

  • 2.5 cups all-purpose flour 300g, plus extra for dusting
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • 1 cup European-style unsalted butter 226g, cold and cubed
  • 0.5 cup ice water 120ml, plus more as needed
  • 1 tablespoon apple cider vinegar

For the Filling

  • 1 cup fresh strawberries About 150g, hulled and diced
  • 1 cup fresh blueberries About 150g
  • 0.5 cup fresh raspberries About 65g
  • 0.33 cup granulated sugar 67g
  • 2 tablespoons cornstarch
  • 1 tablespoon fresh lemon juice
  • 0.25 teaspoon salt

For Assembly

  • 1 large egg Beaten with 1 tablespoon of water for egg wash
  • 2 tablespoons turbinado sanding sugar For sprinkling on top

Instructions
 

  • Pulse flour, sugar, and salt in a food processor to combine.
  • Add cold cubed butter and pulse in short bursts until butter is reduced to pea-sized pieces with visible flecks.
  • Stir vinegar into ice water, then drizzle over flour while pulsing until dough just starts to clump together.
  • Turn shaggy dough onto a floured surface, divide in half, shape into disks, wrap, and chill for at least 30 minutes.
  • Combine diced strawberries, blueberries, and raspberries in a small saucepan.
  • Whisk sugar and cornstarch together, then sprinkle over berries and toss gently to coat.
  • Add lemon juice and salt, then cook over medium heat for 5 to 7 minutes until thickened. Cool completely before assembling.
  • Preheat oven to 400°F and line a baking sheet with parchment paper.
  • Roll one dough disk to 1/8 inch thickness and cut into 10 circles with a 3.5 to 4 inch cutter. Repeat with remaining disk.
  • Place half the dough circles on a work surface. Spoon 1 to 1.5 tablespoons of cooled filling into the center, leaving a 1/2 inch border.
  • Brush the exposed border with egg wash, then top with another dough circle and press edges to seal.
  • Crimp the sealed edges with a fork and transfer to the prepared baking sheet, spacing them 1 inch apart.
  • Cut 2 to 3 small slits in the top of each pie, brush with remaining egg wash, and sprinkle with turbinado sugar.
  • Bake for 22 to 25 minutes until golden brown and filling is bubbling through the vents. Cool on a wire rack before serving.

Notes

  • Keep it cold: Cold butter and chilled dough are the secrets to a flaky crust. Chill your dough circles again if they soften while you work.
  • Avoid overfilling: A heaping tablespoon per pie (1 to 1.5 tablespoons) is plenty to ensure the filling stays inside the crust.
  • Seal carefully: Press firmly with your fingers and then crimp with a fork to create a tight seal and prevent leaks.
  • Cut vents: Always cut 2 to 3 small slits in the top crust to allow steam to escape, preventing the pies from bursting.
  • Cool filling completely: Warm filling will melt the butter in the dough before baking, making sealing difficult. Cool to room temperature first.
  • Baking tip: For the crispiest bottoms, bake on a silicone baking mat and cool the pies on a wire rack immediately after baking.
  • Storage: Store baked and cooled hand pies at room temperature for up to 2 days in an airtight container, or refrigerate for up to 5 days.
  • Freezer-friendly: Freeze baked or unbaked hand pies in a single layer, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 5 extra minutes to the bake time.
  • Fruit variations: This recipe works beautifully with almost any fruit. Try cherry, peach, or apple fillings. For a savory version, use cooked seasoned ground meat and vegetables.

Nutrition

Serving: 1hand pieCalories: 260kcalCarbohydrates: 33gProtein: 3gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 35mgSodium: 190mgPotassium: 80mgFiber: 1gSugar: 12gVitamin A: 6IUVitamin C: 15mgCalcium: 1mgIron: 6mg
Keyword berry hand pies, fruit hand pies, hand pies, homemade hand pies, portable pie
Tried this recipe?Let us know how it was!