Saturday, August 24, 2013

Everyberry Hand Pies

First, a disclaimer.  These aren't every berry, just every berry I could get my hands on.  I encourage you to seek as many berries as you can, summer is fleeting and there are still so many berries out there.  The idea is every and any berry can go into these hand pies.  

Love, love, love hand pies, they really are the perfect summer dessert. They're right there for you at the beach, at the barbecue, at the baseball game.  They're casual, like summer.  Striped down and simple.  

It goes without saying that the hand pie is for crust lovers so the dough is really important to get right.  I think you will love this crust.  It's super flaky and tender, but can still stand up to the juicy berries.  

And speaking of berries, as with all pies it's a matter of taste.  Taste your berries and if they are tart (or if you like things sweet) add more sugar.   As is, I went very light on sugar.  I didn't even put a glaze on these or a sprinkle of confectioners' sugar and you know how I love doing that.  I just think they're perfect they way they are!

every berry hand pies

2 cups white whole wheat flour
1 tablespoon raw can sugar (plus some for the top)
1/4 teaspoon salt
1/2 cup butter, cut into little pieces and chilled
1/4 cup vegetable shortening
ice water, enough to form dough

4 pints berries
2 tablespoons raw cane sugar
1 teaspoon potato starch
rind of one lemon
2 teaspoons lemon juice
1 egg

In a large bowl whisk together flour, salt and sugar.  Cut in butter and vegetable shorting until mixture resembles a course meal.

Add just enough ice water to form a dough.  Turn dough out of bowl and knead it together.  Form into a disk, wrap and chill for at least one hour.

Preheat oven to 425 degrees.  Combine berries with sugar, potato starch, rind and lemon juice.  Set aside.  Crack egg into small dish and set aside.  Divide dough into 8 equal portions.  Roll each portion into a 5 inch round.  Spoon berry filling onto one side of the dough leaving an inch from the edge. 

Brush the edge of the dough with egg wash.  Fold dough over filling and press the edges together, and trim.  Prick with a fork.  Make 3 cuts in the top of the pie.  Brush with egg wash and sprinkle with sugar.  Transfer to parchment lined baking sheet. 

Bake for 20 minutes or until crust is golden and juices are bubbling.  Carefully remove from from sheet and cool on rack.

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  1. Gorgeous photography as always :) Is there a way to prevent all the bleeding when the pies are baking?

  2. Thanks Granny S! Hahaha, it does look like a Quinton Tarantino movie doesn't it. Give this post an R rating for graphic violence. Leave out the lemon juice and add more potato starch, that should cut down on the bleeding!