Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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.