Mixed Berry Hand Pies

Mixed Berry Hand Pies - 1

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.

Mixed Berry Hand Pies - 2

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. 

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Mixed Berry Hand Pies

20 mins

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  • 1 cup blueberries
  • 1 cup raspberries
  • 1 cup strawberries, hulled and diced 1/4
  • 3 tablespoons granulated white sugar
  • zest from 1 lemon
  • 1 teaspoon cornstarch
  • juice from 1/2 lemon
  • 1 box (17.3oz) packaged puff pastry, defrosted
  • 1 large egg, beaten
  • turbinado sugar for topping


  1. Pre-heat your oven to 400 degrees F. and line a baking sheet with a silpat or parchment paper.
  2. In a medium bowl, mix together the berries, sugar and lemon zest.
  3. 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.
  4. 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 1/4 inch thickness.
  5. Cut the pastry into 6 squares and place 1/4 cup of the berry mixture in the middle of each.
  6. 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.
  7. Fold it over, forming the pastry into a triangle and seal tightly with the tines of a fork.
  8. Carefully move over to your baking sheet, and brush the top with egg wash and sprinkle with some turbinado sugar.
  9. Take a knife and make a small slit at the top of the pastry to let steam escape.
  10. Repeat with remaining squares and sheet of puff pastry.
  11. Cook for 20 minutes or until the pastry is puffed up and nicely browned.
  12. Remove from oven, let cool slightly and enjoy with a scoop of vanilla ice cream.

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5 thoughts on “Mixed Berry Hand Pies

  1. Pingback: 75+ Summer Fruit Recipes Roundup | The Girl in the Little Red Kitchen

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