Berry Cute Hand Pies Recipes

BERRY HAND PIES

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.

BERRY CUTE HAND PIES

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.

RASPBERRY HAND PIES WITH CINNAMON-ORANGE GLAZE

Steps:

• To prepare the dough: In a medium mixing bowl, combine both flours and the salt, then whisk to blend. Slice one stick of butter down the center lengthwise, then rotate the butter a quarter turn and slice it down the center lengthwise again, so you have quartered the butter. Slice across the butter to make even cubes. Repeat with the remaining stick of butter. Toss about half of the cubed butter into the bowl.
• Working quickly, squish each piece of butter between your fingers under the flour so it turns into a flat, irregularly shaped disc. Continue with remaining cubes, then add the rest and repeat. Grab handfuls of buttery flour in your palms and press to break up the butter just a bit more. Drizzle 4 tablespoons ice water over the mixture and stir to combine. Repeat with an additional 2 tablespoons ice water, stirring to combine, and again with another 2 tablespoons. Mix with a spoon until it starts coming together into a workable dough. The mixture should be moist enough that you can squeeze it between your palms and it will stick together; if it won't, try adding another two tablespoons of water or more, just until the mixture sticks together. Divide the mixture into two equally sized halves.
• Place two square pieces of plastic wrap nearby, then shape each pie dough into a round disc about 5" in diameter and wrap it tightly in plastic wrap. Refrigerate for at least 1 hour or up to 3 days (this is necessary because cold butter is the key to a flaky crust!).
• To prepare the filling: In a medium mixing bowl, combine the maple syrup, starch, vanilla extract, orange zest and cinnamon. Whisk until there are no clumps of starch remaining. Add the raspberries and gently toss with a spoon to coat the berries in a light, even layer. Place the bowl in the refrigerator to chill for now.
• To prepare the hand pies: Preheat the oven to 375 degrees Fahrenheit and line a large baking sheet with parchment paper. On a floured surface, use a rolling pin to roll half of the chilled pie dough into a circle about 12-inches across and between 1/8" to 1/4" thick. Use the top of a drinking glass 3 1/2" in diameter (a working glass is perfect) to cut 12 circles. Re-roll the scraps if necessary. Carefully transfer each round to your prepared baking sheet. Repeat with the remaining pie dough.
• Brush half of the rounds with egg wash, then top each of those rounds with a heaping tablespoon of raspberry filling (about 7 raspberries per hand pie). Place another round on top of each raspberry-covered round. With a fork, gently press down on the outer 1/4" of the rounds to seal the hand pies, working your way around until they are completely sealed. Gently poke a few holes on the top of each hand pie with the tines of your fork, then brush egg wash on top of each hand pie. Bake for 25 to 30 minutes, until the hand pies are deeply golden brown. Transfer the baking sheet to a cooling rack and let the hand pies cool for at least 30 minutes before glazing.
• To prepare the glaze: In a small bowl, combine the powdered sugar, orange juice, maple syrup, orange zest, cinnamon and salt. Whisk until the mixture is well blended and completely smooth. It should be thick but pourable (if it's too thick to drizzle, mix in a bit more orange juice). Use a spoon to drizzle a striped pattern back and forth over the cooled hand pies. Wait for 5 to 10 minutes for the glaze to set and then serve! Leftover hand pies are best stored covered and refrigerated for up to 3 days.