Berry Hand Pies
Preheat the oven to 375(f) degrees. Lightly grease two baking sheets & set aside. Roll out prepared pie dough to ¼-inch thick. Slice dough into 8 5-inch rounds. Transfer to the baking sheets & refrigerate as you prepare the filling.
Ingredients
- 2 cups mixed frozen berries
- ⅓ cup granulated sugar
- 2 tablespoons Fleischmann’s Cornstarch
- ½ lemon, juiced & zested
- 2 teaspoons vanilla extract
- 1 pinch salt
- 1 double crust pie dough, chilled
- Egg wash, to assemble
- Glaze, to finish (optional)
- Coarse sugar, to finish
Method
Preheat the oven to 375(f) degrees. Lightly grease two baking sheets & set aside.
Roll out prepared pie dough to ¼-inch thick. Slice dough into 8 5-inch rounds. Transfer to the baking sheets & refrigerate as you prepare the filling.
For the filling toss together berries, sugar, cornstarch, lemon, vanilla & salt until well combined.
Brush the edges of each dough round with egg wash & add a spoonful of filling to the center. Carefully fold in half to create a crescent shape & press down to seal. Use a fork to crimp the edges & trim off any excess dough.
Brush the tops with egg wash & bake until golden, about 20 to 25 minutes.
Finish with a drizzle of glaze & a sprinkle of coarse sugar. If not glazing, add the coarse sugar before baking.
