Triple Berry Hand Pies are the perfect way to put an abundant berry harvest to good use. Flaky, buttery pastry crusts are filled with juicy, sweet berries bursting with flavor.
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Really, what’s better than berry pie in the summertime? These individual mixed berry pies are the perfect summer treat.
Flaky, golden brown pastry is wrapped around the best plump, juicy berries of the season. It’s a handheld dessert that’s irresistible.
These cute little berry pies boast all the flavor of a classic mixed berry pie, but they’re individually sized and perfect for handing out to guests or eager young hands.
These little berry pies are a perfect treat on their own and conveniently portable. Or serve them on top of a scoop of rich vanilla ice cream. Either way, you’ve got yourself the ultimate summer dessert.
- PORTABLE – They’re easy to eat while mingling at a poolside party and don’t require plates and forks.
- INDIVIDUAL SERVINGS – They’re perfectly sized without having to cut or serve anything.
- QUICK & EASY – These are especially easy to make if you’re using store-bought crust, but making your own crust only adds a few minutes. The filling is made by just mixing berries, sugar, lemon zest, and cornstarch and spooning the mixture into the crust.
- PACKED WITH DELICIOUS SUMMER BERRIES – These cute little pies highlight the best of summer’s sweet, delicious berries.
Ingredients you need
For the complete list of ingredients with quantities and detailed prep and cooking instructions, please see the recipe card that appears at the end of this post.
Mixed Berry Hand Pies only require a handful of ingredients, especially if you use store-bought or pre-made pie crust. Here’s what you need:
- Store-bought or homemade pie crust (see the recipe notes for my basic crust recipe)
- Mixed fresh berries (I used blackberries, raspberries, and wild blueberries. You can also use frozen berries if you must.)
- Lemon zest (use a Microplane to grate the zest)
- Coarse sugar
How to Make Hand Pies with Mixed Berries
This triple berry pie recipe is easy to make, especially if you use store-bought pastry dough, which, frankly, is one of the most brilliant inventions in history! Here’s how to make them:
- Preheat the oven and line a couple of baking sheets with parchment paper. Beat the egg with 1 teaspoon of water.
- On a lightly floured surface, roll out the prepared pie crust to 1/8-inch thick.
- Using a round cutter 2 ½ inches in diameter, cut out 24 rounds. Arrange 12 of the rounds on the baking sheet, leaving about 1 inch of space in between.
- In a medium bowl, toss together the berries, sugar, zest, and cornstarch. You can also add a squeeze of lemon juice if you like. Spoon about 1 heaping tablespoon of filling onto the dough rounds on the baking sheets.
- Brush the edges of the dough with the egg wash.
- Top each berry-filled dough round with a second dough round, pressing around the edges to seal. Use a fork to crimp the edges.
- Brush egg wash over the tops of the pies and use the tip of a sharp knife to cut an x into the top of each pie to create a steam vent.
- Sprinkle the coarse sugar over the pies.
- Bake until the crusts are golden brown and the inside is hot, bubbling, and thick. Remove from the oven and transfer the pies to a wire rack to cool completely before serving.
Berry Hand Pies Frequently Asked Questions
You can definitely make your own pie crust if you want. Here’s my simple recipe: Whisk together 2 cups all-purpose flour and 1 teaspoon salt. Grate in ⅔ cup VERY cold unsalted butter (10-⅔ tablespoons) and combine with a pastry blender or fork until crumbly. Add 6 to 7 tablespoons ice water, 1 tablespoon at a time, until a soft, sticky dough forms. Split the dough into two halves and form each into a disc. Wrap each disk in plastic wrap and refrigerate for at least 30 minutes before rolling out and cutting.
I used blackberries, raspberries, and wild blueberries for these, but you can substitute other varieties. You can use strawberries, black raspberries, or conventional blueberries and mix berries in whatever way you want.
I don’t know. It’s one of the great mysteries of the universe. But the good news is, it doesn’t matter! Your little mini pies will still look adorable and taste delicious!
- 2 store-bought 9-inch pie crusts or equivalent quantity homemade pie crust (see notes for basic recipe)
- 1 cup mixed berries (I used blackberries, raspberries, and wild blueberries)
- ¼ cup sugar
- Zest of 1 lemon
- 2 tablespoons cornstarch (or substitute all-purpose flour)
- 1 large egg, lightly beaten
- 1 teaspoon water or heavy cream
- 2 tablespoons coarse sugar for sprinkling
- Preheat the oven to 400°F. Line 2 baking sheets with parchment paper. Beat the egg with 1 teaspoon of water.
- On a well-floured surface, roll the pie dough out to 1/8-inch thick. Using a 2 ½-inch round cutter, cut out 24 rounds.
- Place 12 of the rounds on the baking sheets, leaving about 1 inch in between.
- In a medium bowl, toss together the berries, sugar, lemon zest, and cornstarch.
- Use a spoon to place about a heaping tablespoon of the berry mixture in the center of each of the 12 pie dough rounds on the baking sheets. Brush the edges with the egg wash.
- Top the filled rounds with the remaining 12 rounds, pressing the edges to seal. Use the tines of a fork to crimp the edges and make a decorative border.
- Using a pastry brush, brush the tops with egg wash and use the tip of a very sharp knife to make an x in the top of each one for a steam vent.
- Bake the hand pies for about 12 to 15 minutes, until golden brown.
- Transfer to a wire rack and allow to cool for at least 15 minutes before serving.
1. You can make your own pie crust if you don’t want to use store-bought. Here’s my recipe: Whisk together 2 cups all-purpose flour and 1 teaspoon salt. Grate in ⅔ cup VERY cold unsalted butter (10-⅔
tablespoons) and combine with a pastry blender or fork until crumbly. Add 6 to 7 tablespoons ice water, 1 tablespoon at a time, until a soft, sticky dough forms. Split the dough into two halves and form each into a disc. Wrap each disk in plastic wrap and refrigerate for at least 30 minutes before rolling out and cutting.
2. If you are using large berries, you can chop them before coating in the sugar, lemon zest, and cornstarch to make the pie filling easier to work with and better incorporated.
3. To make sealing the edges of the hand pies a little easier, you can dip the tines of your fork in flour every now and then. This will keep the dough from sticking to the fork as you work around the edges.
4. Feel free to use whatever mixture of berries you like. Strawberries, black raspberries, and conventional blueberries are wonderful options too.
5. If the filling in your hand pies leaks out or erupts through the dough a little while cooking, that’s okay! They will still taste delish. I personally prefer rustic baked goods over perfectly shaped baked goods! 🙂