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I learned something very important during my first attempt at making these hand pies.
Pie dough and I don’t get along.
Even Cook’s Illustrated fool proof pie crust fooled this {hand} pie making fool. Have you noticed the lack of pie recipes on here? There are actually two reasons for that – the first one I’ve listed above and the second is because it is only until recently that I started to really enjoy cooked fruit.
Give me a pie recipe with a cookie crumb crust and I’m good to go. Ask me to roll dough and I’m done.
With the craving for hand pies still on my mind a week after the first fail, I needed to come up with some way to make this work for me – insert puff pastry – every cooks best friend.
Working with puff pastry produces a buttery, light, crisp crust but it still holds up nicely with the fruit filling.
| Mixed Berry Hand Pies |
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- 1 cup blueberries
- 1 cup raspberries
- 1 cup strawberries, hulled and diced ¼”
- 3 tablespoons granulated white sugar
- zest from 1 lemon
- 1 teaspoon cornstarch
- juice from ½ lemon
- 1 box (17.3oz) packaged puff pastry, defrosted
- 1 large egg, beaten
- turbinado sugar for topping
- Pre-heat your oven to 400 degrees F. and line a baking sheet with a silpat or parchment paper.
- In a medium bowl, mix together the berries, sugar and lemon zest.
- In a small bowl whisk the lemon juice and cornstarch until there a no lumps and pour it over the mixed berries stirring to cover completely.
- On a lightly floured surface lay out the first sheet of the puff pastry (keep the second sheet refrigerated while working) and roll the pastry out to ¼ inch thickness.
- Cut the pastry into 6 squares and place ¼ cup of the berry mixture in the middle of each.
- Make an egg wash with the egg an 1 tablespoon of water beaten in a small cup. With a pastry brush, take the egg wash and brush two sides of the pastry.
- Fold it over, forming the pastry into a triangle and seal tightly with the tines of a fork.
- Carefully move over to your baking sheet, and brush the top with egg wash and sprinkle with some turbinado sugar.
- Take a knife and make a small slit at the top of the pastry to let steam escape.
- Repeat with remaining squares and sheet of puff pastry.
- Cook for 20 minutes or until the pastry is puffed up and nicely browned.
- Remove from oven, let cool slightly and enjoy with a scoop of vanilla ice cream.
Oh my gosh. My hand pie recipe is coming up in a few days. LOL!
I’m addicted to making these…all different kinds with all sorts of fillings! I can’t wait to try your berry version!
Jen @ Juanita’s Cocina recently posted..Salsa Chicken Quesadillas with Cilantro Chimichurri ~ #SundaySupper with “The Mom 100 Cookbook”!
These are lovely! I love rolling out pie dough, but I always have other issues with fruit pies.
What a great way to use Puff Pastry, so fast and easy and yum!
Joan@Chocolate and More recently posted..Cake Mix Cookies
Although pie dough and I are on good terms, I still adore puff pastry and hand pies are always welcome. Yum!
Anita at Hungry Couple recently posted..Rustic Peach Pie