Malibu Berry Hand Pies Recipes

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MIXED BERRY HAND PIES



Mixed Berry Hand Pies image

These Mixed Berry Hand Pies made with blackberries, raspberries and blueberries will be your new favorite, Summertime dessert.

Provided by Carrie's Experimental Kitchen

Categories     Dessert

Time 28m

Number Of Ingredients 8

2 prepared pie crusts
1 cup mixed berries ((I used blackberries, raspberries, and blueberries))
1/4 cup granulated sugar
1 tablespoon lemon zest
2 tablespoons cornstarch
1 large egg
1 teaspoon water
2 tablespoons coarse sugar

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 rectangle to a thickness of about 1/8 of an inch.Slice the pie dough into 12 rectangles and trim the outside edges to make the rectangles more evenly-shaped.Using a thin spatula, gently lift the pie dough slices onto your prepared baking sheets, arranging six slices per sheet at least 1-inch apart.
  • In a medium sized bowl, combine the berries, sugar, lemon zest, and cornstarch. (If the berries are large, you can cut them in half). Use a spoon to place about a heaping tablespoon of the berry mixture in the center of each pie dough rectangle.
  • Repeat the rolling and slicing process with the other pie crust, making sure once again to roll the dough to a thickness of about 1/8-inch. Arrange the remaining pie dough slices over the berry-covered slices on your baking sheets to create pockets.
  • Next, gently press the tines of a fork into the edge of each pie pocket, working around all four sides. (To make sealing the edges of the hand pies a little easier, you can dip the tines of your fork in flour every now and then. This will keep the dough from sticking to the fork as you work around the edges).
  • In a small bowl, make an egg wash for the tops of the hand pies by beating together the egg and water until combined. 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 minutes or until golden brown; then allow to cool for at least 10 minutes before serving.

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.

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