Berry Hand Pies Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

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.

BLACKBERRY HAND PIES



Blackberry Hand Pies image

Provided by Food Network

Categories     dessert

Time 3h15m

Yield 8 individual pies

Number Of Ingredients 14

1 cup all-purpose flour
1/3 cup cake flour
1 tablespoon sugar
1/2 teaspoon salt
4 tablespoons (1/2 stick) chilled unsalted butter, cut into 1/2-inch pieces
4 tablespoons chilled vegetable shortening, cut into 1/2-inch pieces
3 tablespoons ice water
1/4 all-purpose flour
1/2 cup sugar
4 cups fresh blackberries
1/8 teaspoon almond extract
Egg yolk, lightly beaten
Turbinado or sparkling sugar for dusting
Nonstick spray

Steps:

  • Pie crust:
  • In a food processor, blend together flours, sugar, and salt. Add chilled butter and shortening and pulse until mixture resembles coarse meal. Sprinkle water over flour mixture and pulse until dough forms moist clumps. Gather dough together and divide into 2 equal rounds. Flatten dough into disks and wrap in plastic wrap. Refrigerate for about 45 minutes.
  • Blackberry Filling:
  • Combine flour, sugar, blackberries and almond extract and stir gently until evenly coated.
  • Preparation:
  • Working with 1 round at a time, roll dough on a lightly floured surface to 1/4-inch thickness. Cut circles, approximately 5-inches in diameter using a plate or bowl as a guide. You should have a total of 8 circles. Spoon about 1/2 cup of blackberry filling into the center of each circle. Carefully fold circle over to form a half moon shape. Using a fork, dipped lightly in flour, press tines along the open edge to seal. Transfer hand pies to a parchment paper lined sheet pan and refrigerate for at least 1 hour or until needed.
  • For serving:
  • Preheat gas or charcoal grill to medium indirect heat. Brush hand pies lightly with egg yolk and sprinkle generously with sugar. Transfer hand pies to double-lined, heavy duty foil sprayed with nonstick spray and place on grill. Close lid and grill, rotating after 20 minutes, until crust is golden brown, about 40 to 50 minutes total.

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.

BLACKBERRY HAND PIES



Blackberry Hand Pies image

Provided by Kardea Brown

Categories     dessert

Time 1h

Yield 8 hand pies

Number Of Ingredients 9

2 cups blackberries, fresh or frozen
2/3 cup granulated sugar
1 tablespoon cornstarch
Zest and juice of 1 lemon
1 box premade pie dough (2 rounds)
All-purpose flour, for dusting
2 ounces cream cheese, cut into 8 cubes and chilled
1 large egg, lightly beaten
1/4 cup raw or turbinado sugar

Steps:

  • Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment.
  • Add the blackberries and granulated sugar to a medium saucepan and heat over medium. Cook the berries, mashing with a potato masher or the back of a spoon, until they start to break down and release their juices, about 2 minutes. Mix together the cornstarch and lemon juice in a small bowl. Add the cornstarch mixture and the lemon zest to the berries and stir until there are no more lumps. Continue to stir until the filling begins to thicken, 2 to 3 minutes. Remove from the heat, transfer to a bowl and let cool slightly.
  • Roll one of the pie doughs out on a lightly floured surface until about 1/8-inch thick. Use a 5-inch round cookie cutter, or the rim of a bowl, to cut out as many rounds as you can. Repeat with remaining dough round, gather the dough scraps and reroll as necessary to get 8 rounds.
  • Place 1 cube of cream cheese and 1 tablespoon of filling in the center of a dough round. Fold the dough over into a crescent and crimp the edge with a fork. Place on one of the lined baking sheets. Repeat with remaining pie dough rounds, cream cheese and filling. Whisk together the egg and 1 tablespoon water in a small bowl. Brush all the filled pies with the egg wash, sprinkle with the raw sugar and cut small vents into the pies. (If you brush them after venting, the egg will cover the vent!) Bake until the pies are golden brown, 20 to 25 minutes.

EASY BLUEBERRY HAND PIES



Easy Blueberry Hand Pies image

Provided by Kelly Senyei

Categories     dessert

Time 35m

Yield 16 to 20 small hand pies

Number Of Ingredients 7

Flour, for dusting
One 14.1-ounce box refrigerated pie crust (2 crusts total)
2 cups blueberries
3 tablespoons sugar
2 teaspoons lemon zest, plus 1 tablespoon fresh lemon juice
1 large egg
Sanding sugar, optional

Steps:

  • Preheat the oven to 425 degrees F and line 2 rimmed baking sheets with parchment or silicone baking mats.
  • Lightly flour your work surface then unroll the pie crusts. Cut out as many circles as possible from each crust using a 3- to 4-inch round cookie cutter, rerolling the dough scraps if necessary.
  • Arrange half of the circles on the baking sheets, spacing them at least 1 inch apart (these are the bottom crusts). Set aside the remaining circles (these are the top crusts).
  • Stir together the blueberries, sugar, lemon zest and lemon juice in a medium bowl. Divide the blueberry mixture among the bottom crusts, leaving a 1/4-inch border around each circle.
  • Top each bottom crust with 1 of the top crusts and crimp the edges together with a fork. Cut small slits in each top crust to vent steam. (Alternatively, cut out shapes with a smaller cookie cutter from each top crust.)
  • Beat the egg with 1 tablespoon water then brush onto the top crusts. Sprinkle sanding sugar on top then bake the hand pies until golden brown and the blueberry juice is bubbling, about 15 minutes.
  • Remove the hand pies from the oven and let cool completely on the baking sheets before serving. (See Cook's Note.)

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.

More about "berry hand pies food"

BERRY HAND PIES - SAVING ROOM FOR DESSERT
berry-hand-pies-saving-room-for-dessert image
2014-03-31 Preheat the oven to 375 degrees. Place racks in the upper and lower thirds of the oven. Lightly brush the pies with the remaining egg wash …
From savingdessert.com
5/5 (1)
Estimated Reading Time 5 mins
Category Dessert, Pie
Total Time 55 mins
  • In a large mixing bowl combine the flour, salt, and 1 teaspoon granulated sugar. Add the butter pieces and beat with a mixer on low until the mixture resembles coarse meal with a few clumps of butter remaining. Gradually add the sour-cream mixture just until combined. The mixture will be crumbly. Test by pinching a small amount of dough together to see if it holds. If it does not hold together add more water 1 teaspoon at a time.
  • Divide the dough in half and press into two rectangles. Wrap each in plastic wrap and refrigerate until firm, about 1 hour.
  • Remove the dough from the refrigerator and allow it to rest at room temperature about 10 minutes before rolling. Lightly dust a piece of parchment paper with flour. Using a flour dusted rolling pin, roll out the dough into a 7×14 inch rectangle. Repeat with the remaining dough. Place each rectangle, along with the parchment paper, on a baking sheet and refrigerate 15 minutes.


VERY BERRY HAND PIES - CTV
very-berry-hand-pies-ctv image
For the fruit, bring the apples, cranberries, raspberries, blueberries, sugar, vanilla and cinnamon up to a simmer over medium heat in a saucepan. …
From more.ctv.ca
  • For the pastry, stir the flour and salt together in a mixing bowl. Add the butter and cut in using your fingertips or a pastry cutter. Whisk the sugar, egg and egg yolk together and add this all at once to the flour, stirring with a wooden spoon until the dough comes together. Shape this into 2 discs, wrap in plastic wrap and chill for at least 2 hours before rolling.
  • For the fruit, bring the apples, cranberries, raspberries, blueberries, sugar, vanilla and cinnamon up to a simmer over medium heat in a saucepan. Simmer the fruit, stirring occasionally until the apples are tender and the cranberries have “popped”, about 15 minutes. Set aside to cool to room temperature (or make ahead and chill).
  • Lightly knead the first disc of dough on a lightly floured surface (this makes it easier to roll without cracking) and roll it into a square that is ¼-inch thick and 10-inches across.


EASY BAKED BERRY HAND PIES RECIPE - SHUGARY SWEETS
easy-baked-berry-hand-pies-recipe-shugary-sweets image
2020-05-15 Using a 1 tbsp cookie scoop, drop half a scoop of blueberry pie filling and half a scoop of strawberry pie filling into center of each pie crust circle. Fold in half and pinch edges completely. Fold pinched edges over and press …
From shugarysweets.com


HAND PIES RECIPE WITH BLACKBERRY FILLING | HOMEMADE …
hand-pies-recipe-with-blackberry-filling-homemade image
2019-12-12 Blackberry hand Pies recipe is made from delicious glazed pie crust or puff pastry surrounding a thick rich blackberry filling. They are designed to be finger food with little mess. Serve berry hand pies on a platter for a …
From homemadefoodjunkie.com


BERRY HAND PIES RECIPE FROM JESSICA SEINFELD
berry-hand-pies-recipe-from-jessica-seinfeld image
Heat the oven (with the oven rack in the middle) to 400°F. Line a sheet pan with parchment paper. In a medium bowl, stir together the raspberries, blueberries, sugar, and flour. On a well-floured work surface, roll out the …
From jessicaseinfeld.com


HASKAP BERRY HAND PIES & A LONG TABLE DINNER
haskap-berry-hand-pies-a-long-table-dinner image
2018-07-27 Cut 12 rounds using a 4-inch round cutter, re-rolling the dough with the scraps. Refrigerate on the prepared baking sheet for about 15 minutes. In the meantime, preheat the oven to 375° F (190° C). Scoop 2 tablespoon of …
From sugarlovespices.com


BERRY HAND PIES - RECIPE GIRL
berry-hand-pies-recipe-girl image
2018-03-13 Cut them into small pieces, a bit larger than corn kernels. Combine the strawberries, sugar, lemon zest and rosemary in a mixing bowl and stir until the strawberries are evenly coated with sugar. Allow to strawberries to sit …
From recipegirl.com


MIXED BERRY AND CREAM CHEESE HAND PIES - CLOUDY KITCHEN
2019-08-14 While the pies are in the freezer, preheat the oven to 425°f / 220°c. Remove the pies from the freezer. Using a sharp knife, cut a cross in the top of each pie, brush with egg wash, and sprinkle with additional raw sugar. Bake for 25-35 minutes, until the pies are deeply golden brown and the juices are bubbling.
From cloudykitchen.com


BLUEBERRY HAND PIES | KING ARTHUR BAKING
Preheat the oven to 425°F; place a rack on the middle shelf. Line a baking sheet with parchment paper. To assemble the pies: Roll the dough into a 14" x 14" square. With a straight edge and pastry wheel, or a 3 1/2" square cutter, cut out sixteen 3 1/2" squares.
From kingarthurbaking.com


SUBLIME BERRY FRUIT HAND PIES - THIS IS HOW I COOK
2022-06-21 Berry Fruit Hand Pies have a cream cheese crust and are filled with blueberries, blackberries and raspberries. These Fruit Hand Pies are made for crust lovers and berry lovers, but also are great filled with apples and cherries!! They are perfect for dessert and no need to stop at one! My new favorite pie is the hand pie.
From thisishowicook.com


MIXED BERRY HAND PIES RECIPE | EATINGWELL
Stir raspberries, blueberries, cornstarch and 1/3 cup sugar together in a medium bowl. Using about 2 tablespoons berry mixture for each dough round, divide the berry mixture among the dough rounds, placing it on half of each round and leaving a 1 …
From eatingwell.com


BERRY HAND PIES - WILD THISTLE KITCHEN
Place flour, salt, and sugar into food processor and pulse to combine. Add butter cubes and pulse about 15 times until the butter is combined and the texture is crumbly/sandy. At this point, slowly drizzle ice water (careful not to add any ice cubes) through the feed tube while pulsing.
From wildthistlekitchen.com


PUFF PASTRY HAND PIES: MIXED BERRY HAND PIE RECIPE | DRISCOLL'S
STIR to combine ingredients. ADD 1 package blackberries, 1 package raspberries, and 1/2 cup blueberries. ADD 1/2 teaspoon lemon zest. TOSS ingredients lightly. Do not overmix. SPOON about 1/3 cup berry mixture onto one-half of one pastry circle. BRUSH edges of pastry circle lightly with egg mixture.
From driscolls.com


BERRY HAND PIES RECIPES ALL YOU NEED IS FOOD
4 large free-range eggs: 100g/3½oz caster sugar: 65g/2½oz self-raising flour: 40g/1½oz cocoa powder: 300ml/½ pint double cream : 300g/10½oz dark chocolate (around 35-40% cocoa solids), broken into small pieces
From stevehacks.com


BEST 'BLOODY' BERRY HAND PIE RECIPES - FOOD NETWORK …
2018-10-18 Brush hand pies with egg wash and bake on a parchment-lined baking tray for 20-25 minutes. If making 8 pies; cook in batches of 4 with 2 pies per baking sheet. Cooking time may vary based on oven temperature. The finished pies should be a …
From foodnetwork.ca


Related Search