Berry Hand Pies
Active Time: 25 minutes | Total Time: 1 hour 40 minutes | Serves 10
- For the dough:
- 1½ cups all-purpose flour, plus more for rolling
- 1 tablespoon sugar, plus more for sprinkling
- ¼ teaspoon kosher salt
- ½ cup (1 stick) cold unsalted butter
- ½ cup cream cheese
- 3 tablespoons ice water
- 1 large egg, beaten
- For the filling:
- 1 cup fresh or frozen raspberries
- ½ cup fresh or frozen blueberries
- ¼ cup sugar
- 1 tablespoon all-purpose flour
In a food processor, combine the flour, sugar, and salt. Cut the butter into small pieces and add. Pulse a few times just to break up the butter. Cut the cream cheese into small pieces and add. Pulse several times until the butter and cream cheese pieces are small and crumbly.
Add the ice water and pulse a few times until moist crumbs form and the dough holds together when pinched. Pour into a ziptop bag and shape into a 1-inch thick disk. Refrigerate for 30 minutes.
Heat the oven (with the oven rack in the middle) to 400°F. Line a sheet pan with parchment paper.
In a medium bowl, stir together the raspberries, blueberries, sugar, and flour.
On a well-floured work surface, roll out the dough to ¼ inch thick. Use a 4-inch round cookie cutter to cut out rounds. Reshape the remaining dough, roll out, and cut out more rounds (you should get about 10 total). Fill each round with about 2 tablespoons of the fruit mixture.
Lightly brush the edges of the dough with the egg. Fold in half and gently squeeze the edges together. Then, using the tines of a fork, gently press the edges together to seal completely. Place on the prepared pan. Brush the tops with the egg wash and sprinkle sugar over each. Use the tip of a paring knife to make small slits in the tops. Chill for 15 minutes.
Bake for about 35 minutes until the pies are golden brown. Let cool on a wire cooling rack.
This recipe was printed from: