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.
Course Dessert Recipes
Cuisine American
Keyword berry pie, berry pies, hand pies, triple berry pie
Prep Time 15 minutesminutes
Cook Time 10 minutesminutes
Total Time 25 minutesminutes
Author Robin Donovan
Ingredients
2store-bought 9-inch pie crusts or equivalent quantity homemade pie crustsee notes for basic recipe
1cupmixed berriesI used blackberries, raspberries, and wild blueberries
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.
Notes
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! :)