Hand pies are single-serving portions of pie, with a fully enclosed crust. Because they are small and able to be hand-held, they’re completely portable, making them perfect on the go treats!
After Tuesday’s photo and recipe-less blueberry post, I figured I owed you a recipe with blueberries in it. I have to make a dessert for the 4th of July potluck this year.
These Triple Berry and Cherry hand pies are super easy and fool-proof to make.
I used a can of blueberry pie filling as a base, adding fresh and dried blueberries to it for a more intense flavor. There was a small bowl of cherries in the fridge, that no one had touched for a couple of days. I don’t know about your kids, but mine get picky about the fruit if it’s less than perfect. So I pitted, halved and threw in those, too. Adding fresh and dried fruit to the canned berries also cuts down on the sweetness, which is just fine with me. If you prefer your filling sweeter…taste it…add some sugar to the fruit.
These hand pies are easy to grab at a pot luck…no fork needed!
Triple Berry and Cherry Hand Pies
- 1 package puff pastry (frozen section of your grocery store), defrosted in the fridge. Follow directions on the package.
- 1 21 oz can of canned blueberries (I got the kind that didn't have HFC)
- 1 cup fresh blueberries
- 1/2 cup dried blueberries
- 1 cup cherries pitted and halved
- 1/8 to 1/4 teaspoon ground cinnamon to your taste
- 1 tablespoon of fresh lemon juice
- Pre-heat oven to 400*F.
- Heat canned berries over medium low heat with fresh and dried fruit just until heated and fresh fruit begins to soften and release juices, about 5 minutes.
- Stir in lemon juice and cinnamon. Let cool.
- Unfold the puff pastry. It comes in thirds, so I cut each piece into sixths. You'll have 6 rectangles per piece.
- Place about 1 1/2 tablespoons of filling on one side of rectangle, brush edges with egg wash. Fold over and press edges with a fork to seal.
- Place pies on parchment lined baking sheet and return to fridge to chill for about 10 minutes before baking.
- Brush tops with remaining egg wash and sprinkle with sugar
- Put a few slits in the top of each pie and bake at 400* for 20-25 minutes or until deep golden brown.
Looking for more berry desserts?