Mixed Berry Hand Pies
Everyone gets the perfect portion of pie with these Berry Hand Pies, made with a delicious flaky crust and topped with a berry-infused icing.
9
Servings 9
Ingredients:
Pie Crust
- 2½ cups All-Purpose Flour
- 2 tsp Kosher Salt
- 1 tbsp Granulated Sugar
- 1 cup Prairie Farms Unsalted Butter cubed and chilled
- ½ cup Iced Water
- 1 Large Egg
- 1 tbsp Prairie Farms Heavy Whipping Cream
Mixed Berry Filling
- 2 cups Frozen Mixed Berries raspberries, blackberries, strawberries, blueberries, etc.
- ½ cup Granulated Sugar
- 1 tbsp Cornstarch
- 1 tbsp Lemon Juice
- 1 tsp Pure Vanilla Extract
- 1 tsp Ground Cinnamon
- ½ tsp Kosher Salt
Mixed Berry Icing
- 1½ tbsp Reserved Mixed Berry Filling
- 1½ cups Powdered Sugar
- 2 tbsp Prairie Farms Heavy Cream
- ½ tsp Pure Vanilla Extract
Directions:
Make the Pie Crust
- Add the flour, salt, and sugar to a large bowl and stir to combine. Add the cold butter. Work the butter into the flour using your fingers or a pastry cutter until butter is pea-sized. Gradually pour in iced water and stir until dough comes together.
- Transfer dough to a sheet of plastic wrap. Gently pat dough together into a large disk. Wrap in plastic wrap then use a rolling pin to smooth out the dough within the plastic. Add to the refrigerator to chill for 30 minutes or up to 3 days.
Make the Mixed Berry Filling
- In a medium-sized pot, stir together berries, sugar, cornstarch, lemon juice, vanilla extract, cinnamon, and salt. Let sit for 15 minutes to all the flavors to meld together.
- Add the pot to the stove and heat over medium-high heat until mixture begins to boil. Once boiling, use a potato masher or immersion blender to mash until smooth. Reduce heat to medium and cook the berry mixture until thickened, stirring frequently.
- Transfer berry filling to a bowl to cool completely. Once cooled, cover the bowl and store in the refrigerator until ready to use.
Assemble the Hand Pies
- Line a large baking sheet with parchment paper. Set aside. Remove dough disc from fridge. On a floured surface, roll out the dough into a rectangle roughly 12x18 inches. Trim edges to create a straight line. Cut into 18 smaller rectangles, each about 3x4-inches.
- In a small bowl, create the egg wash by combining 1 egg with 1 tbsp Heavy Cream, whisk thoroughly. Brush half (9) of the pie crust rectangles with egg wash. With the remaining 9 pie crust rectangles, dock with a fork.
- Place about a tablespoon of filling into the center of each pie crust rectangle brushed with egg wash. Top with a docked pie crust. Crimp the sides together using a fork. Reserve about 2 tablespoons of the berry filling for the icing.
- Place the assembled hand pies on the prepared sheet pan. Place in the refrigerator to chill for about 30 minutes. Preheat oven to 350ºF.
- Bake the hand pies until the crust is golden brown, about 15-20 minutes. Set on a wire rack to cool.
Mixed Berry Icing
- In a medium-sized bowl, add the powdered sugar, heavy cream, and salt. Push the reserved 2 tablespoons of filling through a mesh sieve into the bowl to remove the seeds. Stir icing together until smooth and able to drizzle, but not too runny.
- Drizzle the icing onto the cooled hand pies. The icing can also be piped on if you want it more precise. Enjoy!