Berry Hand Pies are one of my favorite ways to bake with summer berries and this recipe is my go-to. These Berry Hand Pies have the most delicious and buttery dough and a sweet berry filling. The dough is easy to work with and you can use whatever kind of berries you like or have on hand. Topping each hand pie with turbinado sugar gives them that beautiful golden color and the perfect amount of crunch.
I love using strawberries, blueberries, and raspberries when I make these, but I've also made them with blackberries before. I recommend dicing the strawberries and cutting the raspberries or blackberries in half so you're able to fit as many as possible.
A FEW NOTES BEFORE WE GET STARTED
Chilled Butter:
It's crucial that your butter is very cold. If at any point it or your dough becomes too warm to work with, make sure to place it in the fridge to chill and firm back up before working with further.
Measuring Your Ingredients:
I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
However, if you don’t have a scale on hand and will be using cup measurements, make sure to use the “spoon and sweep” method when measuring to avoid packing in too much of any dry ingredient.
Let's bake! Preheat your oven to 375º degrees. Whisk together the flour, sugar, and salt in a large bowl. Blend the butter into the flour mixture with your hands or a pastry blender until the butter is about pea sized.
Pour the water over the flour and stir together until it begins to form into a dough. Form the dough into a disk, wrap in plastic wrap, and chill for 15 minutes. While the dough chills, wash and dry the berries. If you’re using strawberries, hull and chop them.
Roll the dough out onto a lightly floured surface and use a 4 or 4 ½ inch round cutter to cut six circles, rerolling the dough as needed. Place them on a parchment lined cookie sheet. Whisk the egg and water together.
Brush the tops of three of the circles with egg wash and top with berries, carefully placing them in the center.
Cut four small slits in the centers of the other three hand pies. Flip them over and coat them with egg wash and then place the egg wash side down over the berries. Press down to seal and crimp each hand pie’s edges with a fork.
Coat each hand pie with more egg wash and sprinkle with turbinado sugar. Bake hand pies for 25-30 minutes or until golden brown.
These Berry Hand Pies have the most delicious and buttery dough and a sweet berry filling. The dough is easy to work with and you can use whatever kind of berries you like or have on hand. Topping each hand pie with turinado sugar gives them that beautiful golden color and the perfect amount of crunch.
Author:Marisa Guerra
Prep Time:45 minutes
Cook Time:30 minutes
Total Time:1 hour and 15 minutes
Yield:3 servings
Category:Dessert
Ingredients
Berry Hand Pies
150 grams (1 ¼ cups) flour
1 ½ tsp sugar
¼ tsp salt
4 oz (½ cup) unsalted butter, cubed and chilled
2– 2 ¼ tablespoon ice cold water
⅔ cup berries
Egg Wash
1 egg, room temperature
2 tsp water
Turbinado sugar
Instructions
Berry Hand Pies
Preheat oven to 375º degrees.
Whisk together the flour, sugar, and salt in a large bowl.
Blend the butter into the flour mixture with your hands or a pastry blender until the butter is about pea sized.
Pour the water over the flour and stir together until it begins to form into a dough.
Form the dough into a disk, wrap in plastic wrap, and chill for 30 minutes.
While the dough chills, wash and dry the berries. If you’re using strawberries, hull and chop them into small pieces. If you're using blackberries or raspberries, cut them in half. Let them sit out for a bit to fully dry.
Roll the dough out onto a lightly floured piece of parchment. Use a 4 ½ inch round cutter to cut six circles, rerolling the dough as needed. Place them on a parchment lined cookie sheet and chill them until needed.
Whisk the egg and water together. Brush the tops of 3 of the circles with egg wash and top with berries, carefully placing them in the center.
Cut four small slits in the centers of the other three circles. Flip them over and coat their undersides with egg wash and then place the egg wash side down over the berries.
Press down to seal and crimp each hand pie’s edges with a fork. Use a smaller cookie cutter or a sharp knife to cut off any excess dough.
Coat each hand pie with more egg wash and sprinkle with turbinado sugar. Bake hand pies for 25-30 minutes or until golden brown. Enjoy!
Notes
If you don’t have turbinado sugar, you can use granulated or coarse sugar.
I like to use blueberries, raspberries, and chopped strawberries, but any kind of berry will work. I recommend cutting bigger berries so they fit better in the hand pies.
If you don't have a round cookie cutter you can use a bowl or glass with a similar diameter and a sharp pairing knife.
If at any point your dough becomes difficult to work with, make sure to pop it into the fridge to chill. You never want your dough to become too warm or the butter will melt. This is why it's also helpful to roll it out on parchment so it's easy to stick a cookie sheet under it and transfer it to the fridge for a break if needed.
Leftover hand pies should be stored in an airtight container and eaten with the next day or two. They are best eaten fresh but can be reheated slightly in the microwave or oven.
