Berry Hand Pies Recipes

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BERRY HAND PIES



Berry Hand Pies image

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

All-purpose flour, for dusting
1 recipe Extra-Flaky Pie Crust
2 large eggs, lightly beaten with a pinch of fine sea salt, for egg wash
2 cups mixed fresh berries (about 12 ounces/350 grams), such as sliced strawberries or whole blackberries or blueberries
1/2 cup/100 grams granulated sugar
2 tablespoons cornstarch
1 teaspoon freshly grated lemon zest plus 4 teaspoons fresh lemon juice
1/4 teaspoon fine sea salt

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.

MALIBU BERRY HAND PIES



Malibu Berry Hand Pies image

Provided by Duff Goldman

Categories     dessert

Time 2h

Yield 10 hand pies

Number Of Ingredients 17

2 1/4 cups all-purpose flour
1 tablespoon granulated sugar
2 teaspoons kosher salt
3/4 cup cold unsalted butter, diced
1/2 cup cold water
1 tablespoon white vinegar
1 1/2 cups fresh berries, such as blueberries, blackberries and/or quartered strawberries
1/3 cup granulated sugar, plus 2 tablespoons more for the cooked filling
1 lemon, zested, plus 2 tablespoons fresh lemon juice
Pinch kosher salt
1/2 cup red Zinfandel wine
2 tablespoons cornstarch
1 tablespoon unsalted butter
1/2 teaspoon almond extract
1 large egg, for egg wash
Pinch kosher salt
Sanding sugar (optional)

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.

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