BLUEBERRY HAND PIES
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h10m
Yield 12 servings
Number Of Ingredients 9
Steps:
- For the filling: Combine the blueberries and granulated sugar in a medium saucepan over medium heat. Bring to a boil, reduce the heat and cook, stirring, until the sugar is melted and the berries have started to burst, a few minutes. Stir together the cornstarch and lemon juice in a small bowl until combined, then add to the blueberry mixture. Add the lemon zest and vanilla and continue to cook until glossy and thickened, 2 to 3 minutes. Remove from the heat and let cool completely. Cover and refrigerate until ready to use.
- For the pastry: Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment.
- To make the pies, unfold the thawed pastry and roll out to 10-inch squares if necessary. Cut each square in quarters, making four 5-inch squares from each. Spoon 1 1/2 tablespoons of cooled filling onto one corner of each square. Brush around the squares with the egg wash. Fold the pasty over the filling on each to make a triangle, pressing lightly to remove any air pockets. Crimp the edges shut with a fork. Put the pies on the prepared baking sheets. Brush the tops of the pies with the egg wash. Bake until golden brown, about 20 minutes. Transfer to a cooling rack set over a baking sheet.
- For the glaze: Mix the powdered sugar, vanilla and 1/3 cup cold water in a bowl until smooth. Drizzle the glaze over the pies and let set until dry.
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.
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.
THREE BERRY PIE
In this recipe you can use blackberries instead of raspberries. Frozen fruit may be used instead of fresh.
Provided by Jenn Hall
Categories Desserts Pies Fruit Pie Recipes Raspberry Pie Recipes
Time 3h
Yield 8
Number Of Ingredients 9
Steps:
- Combine the flour and salt. Using a pastry blender, cut in the shortening until the pieces are the size of small peas. Sprinkle 1 tablespoon of the water over part of the mixture, then gently toss with a fork. Push moistened portion to the side of the bowl. Repeat, using 1 tablespoon of water at a time, until all is moistened. Divide the dough in half. Form each half into a ball and flatten slightly. Wrap in plastic and refrigerate for at least 30 minutes.
- Transfer one piece of dough to a lightly floured surface. Roll the dough from the center to the edges to form a 12-inch circle. Wrap the crust around the rolling pin. Unroll it onto a 9-inch pie plate. Ease the crust into the pie plate, being careful not to stretch it. Trim the bottom crust evenly with the rim of the pie plate, and return the pastry-lined pie plate to the refrigerator.
- In a large mixing bowl, stir together the sugar and cornstarch. Add the strawberries, raspberries, and blueberries; gently toss until berries are coated. Allow fruit mixture to stand for about 15 minutes.
- Preheat the oven to 375 degrees F (190 degrees C). Place a baking sheet in the oven to preheat.
- Roll out the remaining pastry for the top crust. Stir the berry mixture and pour the filling into the pastry-lined pie plate. Place the top crust over the pie and trim the edges, leaving a 1/2-inch overhang. Fold the top crust under the bottom crust, pressing lightly to seal. Crimp the edges of the crust and cut vents in the top to allow steam to escape. To prevent over-browning, cover the edge of the pie with foil.
- Bake in the preheated oven on the baking tray for 25 minutes. Remove the foil.
- Bake for an additional 20 to 30 minutes, or until the filling is bubbling and the crust is golden. Cool on a wire rack.
Nutrition Facts : Calories 361.2 calories, Carbohydrate 48 g, Fat 17.7 g, Fiber 4 g, Protein 3.8 g, SaturatedFat 4.3 g, Sodium 147 mg, Sugar 17.7 g
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.
More about "berry hand pies recipes"
BERRY HAND PIES RECIPES - NDALU.UK.TO
Web Steps: 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 …
From ndalu.uk.to
From ndalu.uk.to
MIXED BERRY HAND PIES RECIPE | EATINGWELL
Web Step 2. Arrange two oven racks evenly in upper and lower thirds of oven. Preheat oven to 350 degrees F. Line two large rimmed baking sheets with parchment paper. Step 3. …
From eatingwell.com
From eatingwell.com
TRIPLE BERRY HAND PIES - ALL WAYS DELICIOUS
Web Beat the egg with 1 teaspoon of water. On a well-floured surface, roll the pie dough out to 1/8-inch thick. Using a 2 ½-inch round cutter, cut out 24 rounds. Place 12 of the rounds …
From allwaysdelicious.com
From allwaysdelicious.com
DELICIOUS AND EASY - PURRRFECT BERRY HAND PIES RECIPE - INSPIRED BY …
Web Begin by preheating your oven to 375 degrees F. In a bowl, mix together the berries, sugar, cornstarch, and lemon juice. Mix to combine and mash up the berries into smaller pieces …
From inspiredbycharm.com
From inspiredbycharm.com
HASKAP BERRY HAND PIES & A LONG TABLE DINNER - SUGARLOVESPICES
Web Refrigerate on the prepared baking sheet for about 15 minutes. In the meantime, preheat the oven to 375° F (190° C). Scoop 2 tablespoon of haskap mixture onto the center of 6 …
From sugarlovespices.com
From sugarlovespices.com
BERRY HAND PIES - RECIPE GIRL
Web 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 …
From recipegirl.com
From recipegirl.com
MIXED BERRY HAND PIES - A BAJILLIAN RECIPES
Web In a small bowl, combine the water and sour cream; set aside. In a large mixing bowl, stir the flour, sugar and salt together. Scatter the shortening over the flour, then use a cheese …
From abajillianrecipes.com
From abajillianrecipes.com
BERRY HAND PIES RECIPE FROM JESSICA SEINFELD
Web Refrigerate for 30 minutes. Heat the oven (with the oven rack in the middle) to 400°F. Line a sheet pan with parchment paper. In a medium bowl, stir together the raspberries, …
From jessicaseinfeld.com
From jessicaseinfeld.com
MIXED BERRY HAND PIES | CARRIE’S EXPERIMENTAL KITCHEN
Web Use a pastry brush to brush a thin coating of egg wash over the pie dough, then sprinkle about a 1/2 teaspoon of sugar over each hand pie. Bake the hand pies for about 12-15 …
From carriesexperimentalkitchen.com
From carriesexperimentalkitchen.com
BERRY HAND PIES RECIPE - SHUGARY SWEETS
Web Fold pinched edges over and press with the tines of a fork to seal. Poke hand pie with fork once, to prevent bursting. Beat egg white in a small bowl until frothy. Brush over the tops …
From shugarysweets.com
From shugarysweets.com
VERY BERRY HAND PIES - CTV
Web Directions. For the pastry, stir the flour and salt together in a mixing bowl. Add the butter and cut in using your fingertips or a pastry cutter. Whisk the sugar, egg and egg yolk …
From more.ctv.ca
From more.ctv.ca
BLUEBERRY HAND PIES RECIPE | KING ARTHUR BAKING
Web To assemble the pies: Roll the dough into a 14" x 14" square. With a straight edge and pastry wheel, or a 3 1/2" square cutter, cut out sixteen 3 1/2" squares. With a straight …
From kingarthurbaking.com
From kingarthurbaking.com
BERRY HAND PIES RECIPES ALL YOU NEED IS FOOD
Web 4 large free-range eggs: 100g/3½oz caster sugar: 65g/2½oz self-raising flour: 40g/1½oz cocoa powder: 300ml/½ pint double cream : 300g/10½oz dark chocolate (around 35-40% …
From stevehacks.com
From stevehacks.com
BERRY-FILLED HAND PIES - WHEAT RECIPES - ANSON MILLS
Web In a small bowl, whisk together the egg and water; set aside. Remove the first baking sheet from the refrigerator. Using a sharp paring knife, cut a few small vents in the center of …
From ansonmills.com
From ansonmills.com
BERRY HAND PIES - SAVING ROOM FOR DESSERT
Web Instructions. In a small bowl combine the sour cream, lemon juice and ice water. Set aside. In a large mixing bowl combine the flour, salt, and 1 teaspoon granulated sugar. Add the …
From savingdessert.com
From savingdessert.com
BEST 'BLOODY' BERRY HAND PIE RECIPES - FOOD NETWORK CANADA
Web Brush hand pies with egg wash and bake on a parchment-lined baking tray for 20-25 minutes. If making 8 pies; cook in batches of 4 with 2 pies per baking sheet. Cooking …
From foodnetwork.ca
From foodnetwork.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love