Berry Hand Pies

A couple of weeks ago my best friend Brianne came over to spend some time in the kitchen with me while I worked on recipes for the blog; we had an absolute blast.

One of the recipes I had scheduled to shoot that day were these berry hand pies. I’m glad I finally got around to it after wanting to feature these for over a year – you know, so many recipes, so little time.

They are the perfect balance of homemade and store bought and if you have just a little extra time, I promise you can pull these off easily on a weeknight (hint, make the berries in the morning).

I’m going to be straight with you from the start, the above picture was the only ‘how-to’ picture I took while making these. You know what happens when friends get together – chat, chat, chat. My apologies.

Fresh out of the oven. While chatting, I forgot to slit the top of them. Needless to say, there was some berry explosions.

Stacked.

Crispy, buttery and sweet.

Even though flawless execution did not take place while making the recipe, sometimes you just have to let it go and be real. I had a fun day with Bree and even though we had some leakage, the berry hand pies still were amazing.

much love,
jess

PRINTRECIPE
Easy Berry Hand Pies

1 1/2 tablespoons cornstarch
2 cups fresh berries (blackberries, strawberries and blueberries)
1/2 cup sugar
1 teaspoon vanilla extract
1/8 teaspoon kosher salt
1 14-ounce package puff pastry
Flour (for dusting)
1 large egg white
1 1/2 teaspoon raw sugar

Preparation

In a large saucepan, combine fresh berries and next 4 ingredients. Cook over medium heat, stirring occasionally, until berry juices are released. Make cornstarch slurry by adding 1 tablespoon of water. Pour the cornstarch slurry into the berries; bring to a boil, stirring often. Remove from heat and let cool to room temperature, stirring occasionally.

Whisk egg white and 1 tablespoon water in another small bowl for egg wash.

Roll out pastry on a lightly floured surface to an 18×15″ rectangle. Using a sharp knife or pizza cutter, cut dough into nine 6×5″ rectangles.

Do one square at a time; brush edges with egg wash followed by 2-3 tablespoons berry mixture onto one side. Fold dough over the berry filling so that short ends meet. Using a fork, crimp edges to seal. Using a sharp knife, cut a few slits in top of pie to vent. Cut vents into the top of the pastry with a sharp knife. Place on a lined, rimmed baking sheet.

Brush the top of each hand pie with egg wash, then sprinkle with raw sugar. Chill for 30 minutes. Preheat oven to 375°F. Bake the berry hand pies until golden brown which should be around 30-40 minutes. Let cool for 15 minutes on baking sheet. Transfer to wire racks to cool all the way.

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