Oct 13, 2015

Blueberry+Raspberry Hand Pies

BERRY HAND PIES-6168

 

One day I saw this very tasty looking photo in a Martha Stewart magazine and got inspired! So I short cut substantially and they still came out great!

 

BERRY HAND PIES-6129

 

BERRY HAND PIES-6130

 

On a floured surface roll out pie dough a little thinner than I did.

 

BERRY HAND PIES-6131

 

cut into strips about 2-3” wide. Place some berries

in center of bottom half of each strip.

 

BERRY HAND PIES-6136

 

sprinkle a spoon of maple syrup granuals over berries.Brush edges with egg wash and fold top half over fruit . Press firmly to seal and trim bottom edge, leaving folded top edge uncut. Cut vents in each pie and place about 2 inches apart on baking sheet lined with parchment paper. Chill in freezer.

Preheat oven to 375 degrees  Lightly brush pies with egg wash and sprinkle with sanding sugar.

 

BERRY HAND PIES-6174

 

Bake, until pies are golden brown, 35 to 40 minutes.

 

BERRY HAND PIES-6164

 

Serve warm or cooled.

 

BERRY HAND PIES-6169

 

 

Blueberry and Raspberry Hand Pies

ingredients

  • pie crust dough, premade in advance or from the store
  • blueberries and raspberries, frozen and thawed or fresh
  • maple syrup granuals
  • 1 egg for brushing tops of pies
  • sanding sugar, for sprinkling

 

Roll out chilled pie dough and cut into strips about 2-3” wide. Place some berries

in center of bottom half of each strip. sprinkle a spoon of maple syrup granuals over berries. Brush edges with egg wash and fold top half over fruit . Press firmly to seal and trim bottom edge, leaving folded top edge uncut. Cut vents in each pie and place about 2 inches apart on baking sheet lined with parchment paper. Chill in freezer.

Preheat oven to 375 degrees  Lightly brush pies with egg wash and sprinkle with sanding sugar. Bake, until pies are golden brown, 35 to 40 minutes. Serve warm or cooled.

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