Mixed Berry Hand Pies

Mixed Berry Hand Pies

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From: EatingWell.com, May 2018

What better way to take advantage of summer's bounty of berries than to enclose a mixture of berries in flaky pastry and bake up these delicious turnovers—the perfect handheld dessert for picnics and backyard parties. A dusting of sugar on top of the hand pies creates a crispy crust and eliminates the need for frying.

Ingredients 10 servings

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Original recipe yields 10 servings
Nutrition per serving may change if servings are adjusted.
  • 1½ cups all-purpose flour, plus more for dusting
  • 1 cup white whole-wheat flour
  • 2 tablespoons plus ⅓ cup sugar, divided
  • ½ teaspoon salt
  • 8 tablespoons unsalted butter, cut into small chunks
  • 9-11 tablespoons ice water
  • 1½ cups raspberries
  • 1½ cups blueberries
  • 2 tablespoons cornstarch
  • 1 egg, lightly beaten with 2 tablespoons water


  • Prep

  • Ready In

  1. Whisk all-purpose flour, whole-wheat flour, 1 tablespoon sugar and salt in a medium bowl. Cut butter into the flour using a pastry blender or your fingertips, leaving some pea-sized chunks remaining. Add just enough water to moisten, tossing with a fork to combine. The mixture will become shaggy and start to come together. (Note: There will be 2 to 3 tablespoons dry mixture in the bottom of the bowl.) Empty the shaggy dough onto a large piece of plastic wrap. Use the wrap to press the dough into a disk. Refrigerate for at least 20 minutes. Divide the dough into 10 pieces and form each one into a disk.
  2. Arrange two oven racks evenly in upper and lower thirds of oven. Preheat oven to 350°F. Line two large rimmed baking sheets with parchment paper.
  3. Lightly dust work surface with flour. Roll each dough disk into a 6-inch round, about ⅛ inch thick. Transfer the dough rounds to the prepared baking sheets, spacing evenly.
  4. Stir raspberries, blueberries, cornstarch and ⅓ cup sugar together in a medium bowl. Using about 2 tablespoons berry mixture for each dough round, divide the berry mixture among the dough rounds, placing it on half of each round and leaving a 1-inch border around the edges. Do not overfill. Brush egg mixture along the edge of half of the circle. Fold the dough in half to cover the berry mixture. Crimp edges with a fork to seal.
  5. Brush the egg mixture over the crusts. Sprinkle the pies with the remaining 1 tablespoon sugar. Cut three small vent holes in each pie. Bake, switching the positions of the baking sheets halfway through baking, until the crusts are golden and the filling is bubbling, 25 to 35 minutes.

Nutrition information

  • Serving size: 1 hand pie
  • Per serving: 261 calories; 10 g fat(6 g sat); 3 g fiber; 39 g carbohydrates; 5 g protein; 42 mcg folate; 43 mg cholesterol; 12 g sugars; 9 g added sugars; 329 IU vitamin A; 7 mg vitamin C; 15 mg calcium; 3 mg iron; 68 mg sodium; 91 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 2 fat, 1½ starch, ½ fruit, ½ other carbohydrate

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