February 22, 2018

Spring baking | Berry hand pies

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I love the change of seasons. Just when it feels like winter has taken over your soul, the warm sun shines again and the flowers begin to bloom. Things are starting to get busy around here, so these free days at home are pretty rare. Today was a “whatever Emma wants to do day.” We stayed in our play clothes all day, cooked in, read books, and enjoyed the outdoors together. The beginning of each new season, we bake something yummy. I would LOVE to share our favorite hand pie recipe with you!

It all starts with a good homemade dough.

Flaky butter pie dough

2 1/4 cups flour
1 tbsp sugar
1 tsp salt
12 tbsp unsalted butter (chilled and cubed)
6 tbsp ice-cold water (more if you need it)

Whisk flour, sugar, and salt in a bowl. Using your fingers, cut butter into flour mixture, forming pea size crumbles. Add water and work dough until smooth but visible with flecks of butter. Divide dough in half and flatten into two disks. Wrap disks in plastic wrap. Chill in the refrigerator for at least one hour.

Berry hand pies

1 1/2 cups mixed fresh raspberries and strawberries
1/4 cup + 2 tbsp sugar
1 1/2 tbsp corn starch
1 tsp fresh lemon juice
1 beaten egg
Sugar in the raw
^^ pie dough

1. Preheat oven to 375 F. Line a baking sheet with parchment paper.
2. Place the berries in a small saucepan over medium high heat. Stir in the sugar, corn starch, and lemon. Bring to a boil stirring occasionally, and cook until thickened. About 8-10 minutes.
3. Roll pie dough on floured surface until 1/8 in. thick. Using a 2 1/2 inch round cookie cutter (or top of a round glass), cut out 16 rounds to make 8 pies.
4. Place 8 rounds on the baking sheet. Place about 1 heaping tablespoon of berry filling onto each round.
5. Take the 8 remaining rounds and slighty stretch over the top so they fit over the filling. Crimp the edges together with a fork.
6. Brush the tops of each pie with egg wash and sprinkle with raw sugar for an extra crunch. Use a knife to cut small slits in each pie. Bake pies until golden brown and bubbly, about 20 minutes.
7. Served best around a table of friends with milk or warm tea. 🙂

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