BERRY HAND PIES
These hand-held pies are sold at breakfast time at Back in the Day Bakery in Savannah, Ga., but they are also a perfect summery dessert. Cheryl Day, an owner, said that she uses less sugar than many Southern bakers do, and likes to round out the flavor of sweet summer fruit with salt and lemon. The difference between a hand pie and a turnover is in the shape. (Hand pies are half moons, and turnovers are triangles.) You can make this recipe either way.
Provided by Julia Moskin
Categories snack, finger foods, pastries, pies and tarts
Time 2h15m
Yield 8 hand pies
Number Of Ingredients 8
Steps:
- Prepare the dough: On a floured surface, roll out each disk of dough into a 10-inch square, each about 1/8-inch thick. Using a 5-inch round cookie cutter, cut out 4 disks from each piece of dough. Transfer disks to a baking sheet (it's OK if they overlap slightly), cover and refrigerate until firm, at least 10 minutes.
- Prepare the berry filling: In a medium bowl, combine the berries, sugar, cornstarch, lemon zest and juice, and sea salt. Stir gently until evenly coated, then set aside.
- Remove the disks from the refrigerator and lightly brush the edges of each disk with the egg wash. Spoon about 1/4 cup berry filling onto each disk, leaving a 1-inch border around the rim. (You might have some extra filling.)
- Working with one disk at a time, leaving one half of the dough on the baking sheet, gently fold the other half of each round of dough over the filling to make a half circle and press the edges together with your fingers to seal. If any of the filling is oozing out of the sides, remove a few berries at a time until the hand pie seals easily. Using a fork, crimp the rounded edge of each hand pie. Repeat with remaining disks.
- Cover the hand pies with plastic wrap and refrigerate for 1 hour to set the crusts. Refrigerate the remaining egg wash.
- When you are ready to bake, position a rack in the middle of the oven and heat the oven to 425 degrees. Line another baking sheet with parchment paper.
- Remove the hand pies from the refrigerator and brush the tops with the remaining egg wash. Using a paring knife, cut 3 small slits in the top of each hand pie to create steam vents. Transfer the hand pies to the lined baking sheet. Bake for 20 to 25 minutes, until the hand pies are golden and the filling is bubbly. Let cool for 10 minutes, then serve warm.
- The hand pies can be cooled completely and stored in an airtight container in the refrigerator for up to 3 days.
BLACKBERRY HAND PIES
Steps:
- Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment.
- Add the blackberries and granulated sugar to a medium saucepan and heat over medium. Cook the berries, mashing with a potato masher or the back of a spoon, until they start to break down and release their juices, about 2 minutes. Mix together the cornstarch and lemon juice in a small bowl. Add the cornstarch mixture and the lemon zest to the berries and stir until there are no more lumps. Continue to stir until the filling begins to thicken, 2 to 3 minutes. Remove from the heat, transfer to a bowl and let cool slightly.
- Roll one of the pie doughs out on a lightly floured surface until about 1/8-inch thick. Use a 5-inch round cookie cutter, or the rim of a bowl, to cut out as many rounds as you can. Repeat with remaining dough round, gather the dough scraps and reroll as necessary to get 8 rounds.
- Place 1 cube of cream cheese and 1 tablespoon of filling in the center of a dough round. Fold the dough over into a crescent and crimp the edge with a fork. Place on one of the lined baking sheets. Repeat with remaining pie dough rounds, cream cheese and filling. Whisk together the egg and 1 tablespoon water in a small bowl. Brush all the filled pies with the egg wash, sprinkle with the raw sugar and cut small vents into the pies. (If you brush them after venting, the egg will cover the vent!) Bake until the pies are golden brown, 20 to 25 minutes.
4 INGREDIENT BERRIES & CREAM HAND PIES RECIPE BY TASTY
Here's what you need: berry jam, cream cheese, pie crusts, egg, water
Provided by Kiano Moju
Categories Desserts
Time 30m
Yield 6 hand pies
Number Of Ingredients 5
Steps:
- Preheat oven to 400°F (200°C).
- Place the pie crust on a cutting board, and cut out circle shapes using the top of a coffee cup. Collect scrap pieces, and roll out again to stamp out more shapes, making 12-14 circles total.
- Fill half the circles with a tablespoon of the cream cheese, followed by a heaping teaspoon of jam.
- Using your finger, lightly wet the edges of the cut rounds with water.
- Cover the tops with the remaining circles, pressing the two dough halves together. Crimp edges with a fork to seal.
- In a bowl, beat the egg with water. Brush the tops of the pies with the egg wash.
- Use a small, sharp knife to cut a ventilation hole, or slit into the top of the pies.
- Arrange the pies on a parchment paper-lined baking sheet.
- Bake for 15-20 minutes until golden brown. Allow to cool completely before serving.
- Enjoy!
Nutrition Facts : Calories 469 calories, Carbohydrate 42 grams, Fat 30 grams, Fiber 2 grams, Protein 7 grams, Sugar 10 grams
BERRY CUTE HAND PIES
Easy to make and even easier to eat, handheld strawberry pies are the perfect treat for your next picnic.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 6
Number Of Ingredients 11
Steps:
- In food processor, place flour and salt. Cover; process until combined. Add butter. Cover; process with on-and-off pulses until crumbly. With food processor running, add ice water, 1 tablespoon at a time, through feed tube until dough forms. Divide dough in half; shape into 2 flattened rounds. Wrap in plastic wrap; refrigerate 30 minutes.
- Heat oven to 425°F. Line cookie sheet with cooking parchment paper. In 2-quart saucepan, mix strawberries, granulated sugar, cornstarch, orange peel and orange juice. Heat to boiling over medium heat; cook 1 minute or until thickened. Cool 10 minutes.
- On lightly floured surface, roll each pastry round to 1/8-inch thickness. With 4-inch round cutter, cut 6 rounds from each. On cookie sheet, place 6 rounds 2 inches apart. Spoon 1 heaping tablespoon strawberry mixture in center of each round; moisten edges with water. Top with remaining rounds; press edges with fork. Cut slits in tops. Brush with egg; sprinkle with turbinado sugar. Bake 15 minutes or until golden brown. Cool 5 minutes.
Nutrition Facts : Calories 490, Carbohydrate 48 g, Fat 6, Fiber 2 g, Protein 7 g, SaturatedFat 20 g, ServingSize 1 Serving, Sodium 480 mg
MALIBU BERRY HAND PIES
Steps:
- Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.
- For the dough: Add the flour, granulated sugar and salt to a food processor and pulse to combine. Add the butter and pulse until mealy. Combine the water and vinegar in a liquid measuring cup; slowly drizzle into the flour mixture with the food processor running until the dough begins to become homogeneous-do not overmix. Turn the dough out onto a clean surface and press into a disc. Wrap tightly with plastic wrap and refrigerate for 30 minutes.
- For the filling: Meanwhile, combine the berries, 1/3 cup sugar, lemon juice and salt in a medium heatproof bowl. Cover with plastic wrap and set aside to let the berries macerate, about 30 minutes.
- Transfer the macerated berries along with the juices to a medium saucepan over medium heat. Meanwhile, combine the Zinfandel and cornstarch in a small bowl and whisk together, breaking up any clumps. Add to the berries and cook until thickened, another 5 minutes or so. Transfer the filling to the medium heatproof bowl; add the lemon zest, butter, almond extract and remaining 2 tablespoons granulated sugar and toss to combine. Cover with plastic wrap and let cool in the fridge.
- For the assembly: Divide the dough into 10 even pieces. Roll each piece into a round 5 inches in diameter and 1/4 inch thick. Keep the dough covered with plastic wrap as you work with 1 round at a time. Whisk the egg, salt and 1 tablespoon water. Brush around the edge of a dough round and add about 1 1/2 tablespoons of the filling to one side of the round, leaving 1/2 inch of the dough empty at the edge. Fold the round in half over the filling to create a half-moon shape, crimp the edges with a fork to seal then trim off any excess dough.
- Place all the pies on the prepared baking sheet and brush with more of the egg wash. Sprinkle with sanding sugar if using. Bake pies until golden brown, 20 to 25 minutes, rotating the pan 180 degrees halfway through baking. Transfer the pies to a wire rack to cool.
TRIPLE BERRY MINI PIES
I came up with these berry hand pies one summer day when I had an abundance of fresh blueberries, gooseberries and strawberries. The blend of flavors makes for a mouthwatering treat for breakfast, dessert or anytime in between! I typically make my crust from scratch, and I recommend gooseberries instead of raspberries for this recipe. -Brigette Kutschma, Lake Geneva
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a small saucepan, combine 1/2 cup blueberries, raspberries, sugar and cornstarch. Cook and stir until mixture starts to thicken, about 5 minutes. Remove from heat; stir in strawberries, butter and remaining 1 cup blueberries. Transfer berry mixture to a bowl; cool to room temperature., Preheat oven to 425°. On a work surface, unroll crusts. Cut 8 circles with a 4-in. biscuit or cookie cutter. Press crusts onto bottom and up sides of ungreased muffin cups. Spoon berry mixture into muffin cups. Bake until filling is bubbly and crust golden brown, 12-15 minutes. Cool in pan 5 minutes; remove to wire racks to cool.
Nutrition Facts : Calories 211 calories, Fat 10g fat (5g saturated fat), Cholesterol 13mg cholesterol, Sodium 123mg sodium, Carbohydrate 30g carbohydrate (13g sugars, Fiber 2g fiber), Protein 1g protein.
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MIXED BERRY HAND PIES | CARRIE’S EXPERIMENTAL KITCHEN
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Cuisine AmericanCategory DessertServings 12Total Time 28 mins
- Start by preheating the oven to 400 degrees F; then prepare two baking sheets with parchment paper and set aside.
- On a well-floured surface, roll one pie crust into a rectangle to a thickness of about 1/8 of an inch.Slice the pie dough into 12 rectangles and trim the outside edges to make the rectangles more evenly-shaped.Using a thin spatula, gently lift the pie dough slices onto your prepared baking sheets, arranging six slices per sheet at least 1-inch apart.
- In a medium sized bowl, combine the berries, sugar, lemon zest, and cornstarch. (If the berries are large, you can cut them in half). Use a spoon to place about a heaping tablespoon of the berry mixture in the center of each pie dough rectangle.
- Repeat the rolling and slicing process with the other pie crust, making sure once again to roll the dough to a thickness of about 1/8-inch. Arrange the remaining pie dough slices over the berry-covered slices on your baking sheets to create pockets.
BERRY HAND PIES - SAVING ROOM FOR DESSERT
From savingdessert.com
5/5 (1)Estimated Reading Time 5 minsCategory Dessert, PieTotal Time 55 mins
- In a large mixing bowl combine the flour, salt, and 1 teaspoon granulated sugar. Add the butter pieces and beat with a mixer on low until the mixture resembles coarse meal with a few clumps of butter remaining. Gradually add the sour-cream mixture just until combined. The mixture will be crumbly. Test by pinching a small amount of dough together to see if it holds. If it does not hold together add more water 1 teaspoon at a time.
- Divide the dough in half and press into two rectangles. Wrap each in plastic wrap and refrigerate until firm, about 1 hour.
- Remove the dough from the refrigerator and allow it to rest at room temperature about 10 minutes before rolling. Lightly dust a piece of parchment paper with flour. Using a flour dusted rolling pin, roll out the dough into a 7×14 inch rectangle. Repeat with the remaining dough. Place each rectangle, along with the parchment paper, on a baking sheet and refrigerate 15 minutes.
BERRY HAND PIES - RECIPE GIRL
From recipegirl.com
Reviews 6Category DessertCuisine AmericanTotal Time 1 hr 5 mins
- In a food processor, pulse together the flour, baking powder and salt. Add the shortening and butter. Pulse until the mixture resembles cornmeal.
- Hull the strawberries. Cut them into small pieces, a bit larger than corn kernels. Combine the strawberries, sugar, lemon zest and rosemary in a mixing bowl and stir until the strawberries are evenly coated with sugar. Allow to strawberries to sit for a while until the sugar melts and the juices of the strawberries are running freely. Drain the strawberry juice into a small bowl. Add the lemon juice, then stir in the cornstarch until the mixture becomes a smooth slurry without lumps. In a heavy-bottomed saucepan, combine the berries, the cornstarch slurry and the salt. Stir over medium heat until the mixture bubbles and thickens, 5 to 10 minutes. Allow the filling to cool completely in the refrigerator, about 20 minutes. Stir the raspberries into the strawberry mixture.
- Preheat the oven to 350 degrees F.Divide the dough evenly into 12 pieces. Roll each piece into a 4-inch round and place the rounds on a parchment-lined sheet pan. With a pastry brush, brush egg wash along the outside edge of the dough rounds. Place 1 1/2 tablespoons of filling onto the middle of each round. Fold the dough over, creating a half moon, and seal the pastries by pressing gently along the edges of each with the tines of a fork. Brush the outsides of the pastries with egg wash and sprinkle with turbinado or sparkling sugar.
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