Imagine a dessert so perfect, it fits in the palm of your hand and explodes with juicy berry and cherry flavors that will make your taste buds dance! These Triple Berry Cherry Hand Pies are not just a dessert—they're a portable slice of heaven that combines the sweetness of mixed berries and cherries in a golden, flaky crust. Whether you're looking for a crowd-pleasing treat for a picnic, a quick dessert for family dinner, or a show-stopping addition to your baking repertoire, these hand pies are about to become your new obsession!
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Cuisine: American
Serves: 8 hand pies
Ingredients
- 1 cup mixed berries (strawberries, blueberries, raspberries)
- 1 cup cherries, pitted and halved
- 1/2 cup sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1 package pie crusts (2 crusts)
- 1 egg, beaten (for egg wash)
- Powdered sugar (for dusting)
Instructions
- Prepare the fruit filling by combining mixed berries and cherries in a medium mixing bowl. Gently stir in sugar, lemon juice, and cornstarch until fruits are evenly coated and mixture begins to look glossy.
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Unroll pie crusts on a clean, lightly floured surface. Using a 4-inch round cookie cutter or glass, cut 8 circular shapes from the pie crusts, rerolling scraps as needed to maximize dough usage.
- Place approximately 2 tablespoons of fruit filling in the center of each pie crust circle, leaving a 1/2-inch border around the edges for sealing.
- Fold the pie crust edges over the filling to create a half-moon shape. Use a fork to crimp and seal the edges completely, preventing filling from leaking during baking.
- Carefully transfer hand pies to the prepared baking sheet. Brush the top of each hand pie with beaten egg, which will create a golden, shiny finish when baked.
- Using a sharp knife, cut 2-3 small vents on the top of each hand pie to allow steam to escape during baking.
- Bake in the preheated oven for 22-25 minutes, or until the crust turns a deep golden brown and the filling is bubbling.
- Remove from oven and let cool on the baking sheet for 10 minutes. Transfer to a wire rack to cool completely.
- Once cooled, dust hand pies with powdered sugar using a fine mesh strainer for an elegant, finished look.
- Serve warm or at room temperature. Hand pies can be stored in an airtight container at room temperature for up to 2 days.
Tips
- Keep your pie crust cold: Chilled dough creates flakier crusts, so work quickly and return dough to the refrigerator if it becomes too warm.
- Don't overfill: Too much filling can cause leaks and make sealing difficult. Stick to about 2 tablespoons per hand pie.
- Crimp edges thoroughly: Use a fork to create a tight seal and prevent filling from escaping during baking.
- Egg wash is your friend: It creates a beautiful golden sheen and helps seal the edges of your hand pies.
- Allow proper cooling: Let hand pies rest for 10 minutes on the baking sheet to help the filling set before transferring to a wire rack.
- Store smartly: These hand pies are best enjoyed within 2 days and can be kept at room temperature in an airtight container.
Nutrition Facts
Calories: 134kcal
Carbohydrates: 25g
Protein: 2g
Fat: 4g
Saturated Fat: g
Cholesterol: 23mg
