Mmmmmm pies…. seriously, is there anything better than a fantastic pie? Today the girls and I went raspberry picking at a local farm that we go to every summer and picked two large quarts of yummy red tart berries. I knew right away that I wanted to try my hand at making hand pies and am so happy with how they came out. Here is my recipe for Raspberry Hand Pies!!
Ingredients (Makes approx. 5 pies):
- 2 Pillsbury Pie Crusts (or any pre-made pie crust that is in a roll, not already in a pan)
- 3 cups of raspberries
- 4 tablespoons granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla
- 1 egg
- 1 tablespoon water
To make the glaze:
- 1 1/4 cup powdered sugar
- 2 Tbsp milk
Let’s get baking!!!
Begin by preheating your oven to 400 degrees F. Line a baking sheet with a silicone mat or parchment paper and set aside.
Next, in a medium bowl, combine strawberries, sugar, cornstarch, and vanilla and set aside.
Working with half of your prepared pie dough at a time, on a lightly floured surface, roll out the dough until it is about 1/8 inch thick. Using a 6-inch cookie cutter (or round bowl or plate with a 6-inch diameter), begin cutting out your rounds. Repeat with the remaining half of the dough. Form any excess dough back into a ball, roll out and cut again. Repeat this until you’ve used as much dough as possible. I got about 5 pies cut but you can use a 4inch circle cutter and get more than that.
With all of the rounds cut, in a small bowl, whisk together the egg and water. Lightly brush this around the edges of each pie dough round. Then, place about 2 – 3 tablespoons of the strawberry filling onto one-half of each round. Fold the opposite side of the dough round over to enclose forming a half circle. Using a fork, gently press the edges together to seal; then pierce the top of each pie to allow any steam to escape. Brush the tops of each hand pie with the egg wash.
Bake for about 15-20 minutes until the pies are golden brown. Transfer the pies to a wire rack to cool before adding the glaze.