These summer berry hand pies are flaky and bursting with juicy, fresh berries! Once June arrives, you can find me baking all the fruit pies, crisps, and tarts. Summer produce is my favorite part of the season, and these hand pies are the easiest way to use all those ripe, in season berries!
How to Make Summer Berry Hand Pies
You will love the simplicity of these pies. You simply mix the fruit together with some sugar, cornstarch, and a couple of flavor enhancers. Then cut some dough into circles, places berries on half the circles, and use the other half of the circles to top the pies. It’s that easy!
Ingredient Line Up
- Pie crust dough – All butter pie crust is my favorite for hand pies. It is extra flakey and works wonderfully here. You can use your favorite recipe or even store bought if you’re in a pinch.
- Berries – Use a mixture of whatever berries you prefer! Blackberries, raspberries, blueberries, and strawberries are all welcome here. Just make sure you roughly chop the strawberries. You can use fresh or frozen.
- Granulated sugar
- Ground cinnamon
- Pure vanilla extract
- Lemon juice
- Coarse sugar – This is optional to sprinkle the tops.
Tips for Success
- The berries, especially raspberries, will create a lot of liquid after sitting. Use a mesh strainer to drain off most of the liquid. Using a slotted spoon to spoon the berries onto each pie will also prevent too much liquid in the pies.
- Use a circle cookie cutter to ensure each pie is the same size.
- Be careful not to over fill the pies. Berry explosions can and will happen if you do!
- Slit a hole in the top of each pie to allow ventilation.
- Use parchment paper or a silicon baking mat to line your baking sheets.
Summer Berry Hand Pies
- 1 pie crust recipe
- 4 cups mixed berries
- 2 tbsp lemon juice
- 3/4 cup granulated sugar
- 1/3 cup cornstarch
- 1/2 tsp ground cinnamon
- 1 tsp pure vanilla extract
- 1 egg
- 1 tbsp water
- coarse sugar optional
- Roughly chop any larger berries, like strawberries. In a medium bowl stir together the mixed berries, cornstarch, granulated sugar, lemon juice, cinnamon, and vanilla. Let the berry mixture sit for 15 minutes.
- While waiting on the berries, roll out the pie dough. Use a circle cookie cutter to cut circles in the dough. Re roll and repeat until all dough the is used.
- Place half of the dough circles on a baking sheet lined with parchment paper or a silicon baking mat.
- Strain the excess liquid from the berries using a mesh strainer. Use a slotted spoon to put about two tablespoons of the berry mixture onto each dough circle.
- Place another dough circle on top of each berry filled circle. Use your fingers to pinch the two circles together.
- Use a fork to indent a design around the edge of each pie.
- Preheat oven to 400F and place the pies into the fridge while the oven preheats.
- Make an egg wash by whisking together an egg and 1 tbsp water in a small bowl.
- Brush the tops of each pie with the egg wash and sprinkle with coarse sugar if desired.
- Bake the pies for 15-20 minutes, or until the tops are golden brown.
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