Go Back

Summer Berry Hand Pies

Berry hand pies are a great way to use fresh summer berries all season long.
Prep Time 20 mins
Cook Time 20 mins
Course Dessert
Cuisine American
Servings 10 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.
Keyword summer berry pie