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Berry Hand Pies

Berry Hand Pies




12 Servings


50 Minutes


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  • 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



  1. Preheat the oven to 375(f) degrees. Lightly grease two baking sheets & set aside.
  2. 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.
  3. For the filling toss together berries, sugar, cornstarch, lemon, vanilla & salt until well combined.
  4. 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.
  5. Brush the tops with egg wash & bake until golden, about 20 to 25 minutes.
  6. Finish with a drizzle of glaze & a sprinkle of coarse sugar. If not glazing, add the coarse sugar before baking.


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