Malibu Berry Hand Pies Recipes

BERRY HAND PIES

Steps:

• Prepare the dough: On a floured surface, roll out each disk of dough into a 10-inch square, each about 1/8-inch thick. Using a 5-inch round cookie cutter, cut out 4 disks from each piece of dough. Transfer disks to a baking sheet (it's OK if they overlap slightly), cover and refrigerate until firm, at least 10 minutes.
• Prepare the berry filling: In a medium bowl, combine the berries, sugar, cornstarch, lemon zest and juice, and sea salt. Stir gently until evenly coated, then set aside.
• Remove the disks from the refrigerator and lightly brush the edges of each disk with the egg wash. Spoon about 1/4 cup berry filling onto each disk, leaving a 1-inch border around the rim. (You might have some extra filling.)
• Working with one disk at a time, leaving one half of the dough on the baking sheet, gently fold the other half of each round of dough over the filling to make a half circle and press the edges together with your fingers to seal. If any of the filling is oozing out of the sides, remove a few berries at a time until the hand pie seals easily. Using a fork, crimp the rounded edge of each hand pie. Repeat with remaining disks.
• Cover the hand pies with plastic wrap and refrigerate for 1 hour to set the crusts. Refrigerate the remaining egg wash.
• When you are ready to bake, position a rack in the middle of the oven and heat the oven to 425 degrees. Line another baking sheet with parchment paper.
• Remove the hand pies from the refrigerator and brush the tops with the remaining egg wash. Using a paring knife, cut 3 small slits in the top of each hand pie to create steam vents. Transfer the hand pies to the lined baking sheet. Bake for 20 to 25 minutes, until the hand pies are golden and the filling is bubbly. Let cool for 10 minutes, then serve warm.
• The hand pies can be cooled completely and stored in an airtight container in the refrigerator for up to 3 days.

4 INGREDIENT BERRIES & CREAM HAND PIES RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• Place the pie crust on a cutting board, and cut out circle shapes using the top of a coffee cup. Collect scrap pieces, and roll out again to stamp out more shapes, making 12-14 circles total.
• Fill half the circles with a tablespoon of the cream cheese, followed by a heaping teaspoon of jam.
• Using your finger, lightly wet the edges of the cut rounds with water.
• Cover the tops with the remaining circles, pressing the two dough halves together. Crimp edges with a fork to seal.
• In a bowl, beat the egg with water. Brush the tops of the pies with the egg wash.
• Use a small, sharp knife to cut a ventilation hole, or slit into the top of the pies.
• Arrange the pies on a parchment paper-lined baking sheet.
• Bake for 15-20 minutes until golden brown. Allow to cool completely before serving.
• Enjoy!

BLUEBERRY-MANGO HAND PIES

Steps:

• Heat oven to 375°F. Line large cookie sheet with cooking parchment paper. On well-floured surface, roll 1 pie crust to 15 x 10-inch rectangle about 1/8 inch thick. Cut into 5 rows by 2 rows. Repeat with second pie crust.
• In medium bowl, crush 1/2 cup of the blueberries with fork. Add granulated sugar, cornstarch, lemon peel, lemon juice and ginger; stir to combine. Stir in remaining 1 1/2 cups blueberries.
• Cut mango slices in half; evenly arrange slices on 10 of the pastry rectangles. Top each with heaping tablespoon of blueberry mixture, leaving 1-inch border around edges. Place remaining 10 pastry rectangles on fruit-topped rectangles; press edges firmly with fork to seal. Cut slits in top crust. Place pies on cookie sheet. In small bowl, beat egg and whipping cream. Brush over pies.
• Bake 25 to 30 minutes or until golden brown. Remove from cookie sheet to cooling rack; cool at least 1 hour before serving.
• In small bowl, mix powdered sugar with enough water to make thin glaze. Stir in almond extract. Drizzle glaze over pies.

BERRY CUTE HAND PIES

Steps:

• In food processor, place flour and salt. Cover; process until combined. Add butter. Cover; process with on-and-off pulses until crumbly. With food processor running, add ice water, 1 tablespoon at a time, through feed tube until dough forms. Divide dough in half; shape into 2 flattened rounds. Wrap in plastic wrap; refrigerate 30 minutes.
• Heat oven to 425°F. Line cookie sheet with cooking parchment paper. In 2-quart saucepan, mix strawberries, granulated sugar, cornstarch, orange peel and orange juice. Heat to boiling over medium heat; cook 1 minute or until thickened. Cool 10 minutes.
• On lightly floured surface, roll each pastry round to 1/8-inch thickness. With 4-inch round cutter, cut 6 rounds from each. On cookie sheet, place 6 rounds 2 inches apart. Spoon 1 heaping tablespoon strawberry mixture in center of each round; moisten edges with water. Top with remaining rounds; press edges with fork. Cut slits in tops. Brush with egg; sprinkle with turbinado sugar. Bake 15 minutes or until golden brown. Cool 5 minutes.

MIXED BERRY HAND PIES

Steps:

• Start by preheating the oven to 400 degrees F; then prepare two baking sheets with parchment paper and set aside.
• On a well-floured surface, roll one pie crust into a rectangle to a thickness of about 1/8 of an inch.Slice the pie dough into 12 rectangles and trim the outside edges to make the rectangles more evenly-shaped.Using a thin spatula, gently lift the pie dough slices onto your prepared baking sheets, arranging six slices per sheet at least 1-inch apart.
• In a medium sized bowl, combine the berries, sugar, lemon zest, and cornstarch. (If the berries are large, you can cut them in half). Use a spoon to place about a heaping tablespoon of the berry mixture in the center of each pie dough rectangle.
• Repeat the rolling and slicing process with the other pie crust, making sure once again to roll the dough to a thickness of about 1/8-inch. Arrange the remaining pie dough slices over the berry-covered slices on your baking sheets to create pockets.
• Next, gently press the tines of a fork into the edge of each pie pocket, working around all four sides. (To make sealing the edges of the hand pies a little easier, you can dip the tines of your fork in flour every now and then. This will keep the dough from sticking to the fork as you work around the edges).
• In a small bowl, make an egg wash for the tops of the hand pies by beating together the egg and water until combined. Use a pastry brush to brush a thin coating of egg wash over the pie dough, then sprinkle about a 1/2 teaspoon of sugar over each hand pie.
• Bake the hand pies for about 12-15 minutes or until golden brown; then allow to cool for at least 10 minutes before serving.