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Triple Berry and Cherry Hand Pies

Course: Dessert
Cuisine: American
Author: Cynthia


  • 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.