Berry Hand Pies

Name: Berry Hand Pies
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 24 hand pies
Ingredients: 2 boxes refrigerated pie crust; ½ can blueberry pie filling; ½ can strawberry pie filling; 1 egg white; 2 ½ cups powdered sugar; ¼ cup milk; ¼ cup butter; 1 ¼ cup granulated sugar

User Reviews

5.0

3 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
45 mins
Servings
24 hand pies
Calories
181 kcal
Course
Baked Goods
Cuisine
American

Berry Hand Pies

Nicole Henderson

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Combining strawberry and blueberry pie filling results in the most delicious, baked Berry Hand Pies. Perfect for summer, holidays, or anything in between!

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Ingredients

Servings

For the hand pies:

2 boxes refrigerated pie crust 14.1 ounce each
½ can blueberry pie filling 21 ounce
½ can strawberry pie filling 21 ounce
1 egg white beaten

For the glaze:

2 ½ cups powdered sugar
¼ cup milk

For the sugar coating:

¼ cup butter melted
1 ¼ cup granulated sugar

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Instructions

Preheat oven to 425°F. Remove pie crusts from package and allow to come to room temperature.
Unroll pie crusts and cut 6 circles from each crust using a 4-inch biscuit cutter. You may have to re-roll the scraps to get the 6th circle.
Using a 1 tbsp cookie scoop, drop half a scoop of blueberry pie filling and half a scoop of strawberry pie filling into center of each pie crust circle. Fold in half and pinch edges completely. Fold pinched edges over and press with the tines of a fork to seal. Poke hand pie with fork once, to prevent bursting.
Beat egg white in a small bowl until frothy. Brush over the tops of each hand pie. Bake on a parchment paper lined baking sheet (1 inch apart) for about 15 minutes, until browned.
For glazed hand pies, whisk together the powdered sugar and milk until smooth. Remove cooked pies from baking sheet and drop (while warm) into glaze, coating it completely. I use two forks to flip it in the glaze and remove carefully. Return to parchment paper and allow to set (about 5 minutes).
For the sugar coated hand pies, brush the warm hand pies with melted butter and dunk into a bowl with the granulated sugar. Place on parchment paper to cool. ENJOY!

Equipments used:

Notes

For sugar coated hand pies: Brush the baked pies with melted butter while they’re still warm. Then dunk the hand pies immediately into a bowl of granulated sugar.
For glazed hand pies: Whisk together powdered sugar and milk to form a simple icing. Use a fork to drop the warm hand pies into the glaze.
After adding the glaze or the sugar coating, make sure to let your hand pies cool completely before eating. The filling will be very hot when the pies first come out of the oven. You don’t want to burn the roof of your mouth!
I use these round cutters for cutting the pie crust into even circles.

Nutrition Information

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Calories 181kcal (9%) Carbohydrates 31g (10%) Protein 1g (2%) Fat 6g (9%) Saturated Fat 3g (15%) Polyunsaturated Fat 3g Cholesterol 5mg (2%) Sodium 89mg (4%) Fiber 1g (4%) Sugar 23g (46%)