And here we are! One last recipe before we officially say goodbye to summer. As I hinted at in the last post, today I’m showing you a great use for homemade jam, beyond your average toast situation. Triple berry hand pies! Cute individual sized pies baked up in a buttery and flaky homemade pie crust and stuffed with our summer berry jam.
All about that dough!
Like with all pie crusts we want to work quickly so all of the ingredients stay nice and cold. Keeping the dough chilled will keep the butter from becoming too soft and melting. Cold butter = flaky pie crust, which is exactly what we want!
If you don’t have a food processor to make your pie dough with you can just as easily make it by hand. Either cut the butter into the dough using a pastry cutter OR rub the butter/flour mixture between your hands, creating flakes of butter. As always, it’s better to slightly underwork your dough than over-do-it. Having some larger pieces of butter will still create a delicious and flaky crust.
Triple Berry Jam
The true star in these baby hand pies, the filling. We’re jamming (pun intended!) these bad boys full of the last of summer flavors. A super simple but delightfully delicious triple berry jam, full of blackberries, blueberries and raspberries.
In case you missed it, earlier this week I posted the jam recipe along with tips for making sure it’s the perfect consistency. Check out the post here. This recipe will make about 1 pint, plenty enough to use for these hand pies, even if you wanted to make a double batch! Of course I highly recommend trying out the homemade jam in this recipe. But if you’re short on time a store bought version will do the trick.
Dollop the jam right in the center of each cut out square of dough. Don’t spread it to the edges otherwise the jam will ooze out when you put the top layer of dough on. Apply a thin coating of egg wash around the boarder of the bottom piece of dough, around the jam. Gently place another layer of dough on top and use the tines of a fork to seal them together.
Next we cut a small slit in the top to allow steam to release. A quick chill in the freezer and then we’re ready to bake! Once cool go ahead and apply the glaze for some extra sweetness and a nice finishing touch.
I hope you enjoy these triple berry hand pies as much as I did! Feel free to reach out or comment with any questions, or to let me know if you made them. Happy baking!
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Triple Berry Hand Pies
- Prep Time: 2 hours (includes chilling)
- Cook Time: 20 min
- Total Time: 2 hours 20 minutes
- Yield: 6 hand pies 1x
Description
These triple berry hand pies are baked inside a flaky, buttery homemade pie crust and filled with a sweet summer berry jam. Fun, portable, and totally achievable!
Ingredients
Dough
- 1 1/4 cups all-purpose flour
- 1 tbsp granulated sugar
- 1/4 tsp salt
- 1/2 cup (1 stick) very cold unsalted butter, cubed
- 3–4 tbsp ice cold water
- 1 large egg, beaten for egg wash
Filling
- 6–8 tbsp triple berry jam (homemade or store-bought)
Glaze
- 1 cup powdered sugar
- 1/2 tsp vanilla extract
- 1/2 – 1 tbsp whole milk
- Freeze-dried raspberries, optional
Instructions
Dough
- Place flour, sugar, and salt into the bowl of a food processor and quickly pulse a few times to combine. Add in the diced cold butter and pulse again a few times, until the butter is breaking into smaller pieces, roughly the size of large peas.
- Next, add in the ice cold water, a tablespoon at a time, and pulse until the dough begins to hold together. Turn dough out onto a clean work surface and knead until all pieces are combined. Form into a 1 inch thick disk and cover in plastic wrap.
- Chill in the fridge at least 1 hour.
Assembly
- Preheat oven to 400°F.
- On a floured surface, roll out dough to between 1/8 and 1/4 inch thick. Cut out twelve 4 x 2 1/2 inch rectangles.
- Place 6 rectangles, evenly spaced, onto a lined baking sheet. Dollop about 1 tbsp of jam in the center of dough. Brush the edges of each rectangle lightly with the beaten egg. Place a second rectangle of dough on top and press the edges together with a fork to seal. Use a sharp pairing knife to cut a slit in each hand pie to allow steam to release.
- Once all hand pies are assembled place in the freezer for 15 min.
- Brush the chilled pies with the beaten egg wash. Bake for 18-20 min or until puffed and golden brown. Allow to cool completely on a wire rack.
Glaze
- Gently whisk together all ingredients, starting with 1/2 tbsp of milk. Add the remaining milk as necessary to reach a pourable but not too runny consistency.
- Top each cooled hand pie with a bit of the glaze. Sprinkle on dehydrated raspberries if desired.
Notes
- This recipe is easily doubled to make twice as many hand pies!
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