Berry Hand Pies
Description
Do you see the lamination on these babies!? These hand pies will make you feel like you’ve just won pastry week on the Great British Bake Off. They are so crispy, golden brown and delicious. My husband was gushing over these beauties. You can substitute whatever fruit you have on hand in the filling- blueberries, peaches, raspberries, fresh or frozen, the possibilities are endless! Happy Spring and Happy Baking!
- Gluten Free
- Vegetarian
- 2 hours 40 minutes prep time
- 20 minutes cook time
- 3 hours total time
Recipe
For the pastry:
2 scant cups (240 g) gluten free flour
1/2 teaspoon salt (use 3/4 teaspoon if using unsalted butter)
1/2 teaspoon baking powder
1 cup butter (I used salted and frozen butter chopped into pieces)
1/2 cup sour cream
1/4 cup water
1 egg (for egg wash)
1 tablespoon sugar (for sprinkling)
For the filling:
2 cups fruit of choice (I used frozen strawberries and blackberries)
2 1/2 tablespoons corn starch (use 2 tablespoons for fresh fruit)
1/3 cup granulated sugar
1 tablespoon lemon juice
For the pastry:
1. Whisk together flour, salt and baking powder.
2. Add the butter and use pastry blender to work it until mixture resembles coarse crumbs. Butter should be in pea-sized pieces.
3. Add the sour cream and water and mix until it starts to come together.
4. Pat the dough into a rectangle and wrap in plastic wrap. Refrigerate for at least 1 hour.
5. On a floured surface, roll dough into a long rectangle and fold each end in, then in half (see video for visual aid).
6. Repeat step 5.
7. Wrap the dough and refrigerate for at least 1 hour.
For the filling:
1. Add berries to sauce pan over medium/high heat. I used frozen berries so I microwaved them for a 1:30 before adding to the saucepan. Sprinkle corn starch and granulated sugar over the top.
2. Add the lemon juice and stir to combine.
3. Bring mixture to a boil then reduce heat and allow mixture to simmer until thickened, about 5 minutes. I used a potato masher to break down the fruit.
4. Once mixture is thickened, pour into a glass bowl and allow to cool on the counter or in the refrigerator to at least room temperature.
Assembly:
1. Preheat oven to 425° F.
2. Flour your work station. Roll out chilled dough into a 14 inch square.
3. Cut out 16 even squares. 8 will be bottom crusts and 8 will be top crusts.
4. Place 1 tablespoon of fruit filling on 8 of the squares and using a finger, spread egg wash around the edges.
5. Poke holes or use a knife to cut a pattern in remaining 8 squares (the top crusts).
6. Place top crusts on top of the squares with fruit filling.
7. Press along the edges with tines of a fork to seal.
8. Brush the top of each with egg wash and sprinkle with sugar.
9. If they still feel cool to the touch, bake now. Otherwise set in the freezer for 5-10 minutes before baking.
10. Bake at 425° for 20-22 minutes, or until they are golden brown.
11. Remove from the oven and allow hand pies to sit for 20 minutes before eating.
12. Enjoy!
For the pastry:
2 scant cups (240 g) gluten free flour
1/2 teaspoon salt (use 3/4 teaspoon if using unsalted butter)
1/2 teaspoon baking powder
1 cup butter (I used salted and frozen butter chopped into pieces)
1/2 cup sour cream
1/4 cup water
1 egg (for egg wash)
1 tablespoon sugar (for sprinkling)
For the filling:
2 cups fruit of choice (I used frozen strawberries and blackberries)
2 1/2 tablespoons corn starch (use 2 tablespoons for fresh fruit)
1/3 cup granulated sugar
1 tablespoon lemon juice
For the pastry:
1. Whisk together flour, salt and baking powder.
2. Add the butter and use pastry blender to work it until mixture resembles coarse crumbs. Butter should be in pea-sized pieces.
3. Add the sour cream and water and mix until it starts to come together.
4. Pat the dough into a rectangle and wrap in plastic wrap. Refrigerate for at least 1 hour.
5. On a floured surface, roll dough into a long rectangle and fold each end in, then in half (see video for visual aid).
6. Repeat step 5.
7. Wrap the dough and refrigerate for at least 1 hour.
For the filling:
1. Add berries to sauce pan over medium/high heat. I used frozen berries so I microwaved them for a 1:30 before adding to the saucepan. Sprinkle corn starch and granulated sugar over the top.
2. Add the lemon juice and stir to combine.
3. Bring mixture to a boil then reduce heat and allow mixture to simmer until thickened, about 5 minutes. I used a potato masher to break down the fruit.
4. Once mixture is thickened, pour into a glass bowl and allow to cool on the counter or in the refrigerator to at least room temperature.
Assembly:
1. Preheat oven to 425° F.
2. Flour your work station. Roll out chilled dough into a 14 inch square.
3. Cut out 16 even squares. 8 will be bottom crusts and 8 will be top crusts.
4. Place 1 tablespoon of fruit filling on 8 of the squares and using a finger, spread egg wash around the edges.
5. Poke holes or use a knife to cut a pattern in remaining 8 squares (the top crusts).
6. Place top crusts on top of the squares with fruit filling.
7. Press along the edges with tines of a fork to seal.
8. Brush the top of each with egg wash and sprinkle with sugar.
9. If they still feel cool to the touch, bake now. Otherwise set in the freezer for 5-10 minutes before baking.
10. Bake at 425° for 20-22 minutes, or until they are golden brown.
11. Remove from the oven and allow hand pies to sit for 20 minutes before eating.
12. Enjoy!