Get ready to tantalize your taste buds with the most addictive dessert you've ever encountered! These Mini Mixed Berry Balsamic Hand Pies are not just a treat – they're a culinary adventure that combines the perfect balance of sweet, tart, and tangy flavors in one adorable, handheld package. Imagine biting into a golden, flaky crust that gives way to a luscious berry filling with a subtle balsamic twist that will make your guests wonder about your secret cooking magic!
Prep Time: 25 mins
Cook Time: 30 mins
Total Time: 55 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 package refrigerated pie crusts
- 2 cups mixed berries (strawberries, blueberries, raspberries)
- 1/2 cup sugar
- 1 tablespoon balsamic vinegar
- 1 tablespoon cornstarch
- 1 egg, beaten (for egg wash)
Instructions
- Prepare the filling by combining mixed berries, sugar, balsamic vinegar, and cornstarch in a medium bowl. Gently mix until berries are evenly coated, ensuring cornstarch is fully incorporated. Let the mixture sit for 10-15 minutes to macerate and develop flavors.
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Unroll the refrigerated pie crusts on a clean, lightly floured surface. Using a 4-inch round cookie cutter or small plate, cut out circles from the pie dough. You should be able to get approximately 6 circles from each pie crust.
- Place approximately 1-2 tablespoons of the berry mixture in the center of each dough circle, leaving a small border around the edges for sealing.
- Fold the dough over to create a half-moon shape, carefully pressing the edges together with your fingers. Use a fork to crimp and seal the edges completely, preventing filling from leaking during baking.
- Transfer the hand pies to the prepared baking sheet. Brush the tops of each pie with beaten egg, which will help create a golden, shiny crust.
- Use a sharp knife to cut 1-2 small vents on the top of each hand pie to allow steam to escape during baking.
- Bake in the preheated oven for 25-30 minutes, or until the crust is 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. The filling will thicken as it cools.
- Optional: Dust with powdered sugar or drizzle with additional balsamic glaze before serving for extra flavor and presentation.
Tips
- Maceration is Key: Let your berry mixture sit for 10-15 minutes before filling the pies. This allows the flavors to meld and intensify, creating a more complex taste profile.
- Keep It Cool: Work with chilled pie dough and keep it cold until you're ready to use it. This ensures a flakier, more tender crust.
- Don't Overfill: Use only 1-2 tablespoons of filling per pie to prevent leaking and ensure proper sealing.
- Crimp Carefully: Use a fork to create a tight seal around the edges, preventing filling from escaping during baking.
- Egg Wash Magic: The beaten egg creates that gorgeous golden shine and helps seal the edges of your hand pies.
- Vent for Success: Those small cuts on top aren't just decorative – they allow steam to escape and prevent soggy bottoms.
- Cooling is Crucial: Let the pies cool for at least 10 minutes after baking. The filling will continue to thicken and set during this time.
Nutrition Facts
Calories: 119kcal
Carbohydrates: 20g
Protein: 1g
Fat: 4g
Saturated Fat: 1g
Cholesterol: 16mg
