Berry Hand Pies have a cream cheese crust and are filled with blueberries, blackberries and raspberries. These Triple Berry Hand Pies are made for crust lovers and berry lovers, but also are great filled with apples and cherries!! They are perfect for dessert and no need to stop at one!
Cream Cheese Pie Crust
8 T cold or frozen butter
4 oz cream cheese
1/4 c heavy cream
1 1/2 c flour plus 2 T
1/2 t salt
1 beaten egg
1 c blueberries
1/2 c raspberries
1/2 c blackberries (sliced if too big)
1/2 c brown or white sugar
3 T cornstarch
1/2 t cinnamon, ginger or cardamom
1/2 t vanilla
1 T lemon juice
Pinch of salt
Mix all together. Use 1 heaping tablespoon per hand pie.
Cream Cheese Crust
Cut butter into small cubes. Process butter, cream cheese and cream in food processor until well blended. Add flour and salt and process until mixture forms a ball. Divide in two, flatten into discs and refrigerate for about 30 minutes.
While the crust is chilling, mix up the filling in a large bowl.
Roll out each piece on a floured surface, one at a time, into squares about 12″x 12″. Trim edges if needed. Cut in thirds. You should have 3 equal strips, but I am really bad about the equal part. Now you need to cut each strip into 3 squares. These are now ready to be filled with about 1 heaping tablespoon of filling.
Preheat oven to 375.
Place one heaping tablespoon in the middle of the corner of each square. Fold other corner over so the two straight sides meet. Fold in the straight corner and crimp into a half circle. Or shoot, just fold the dang things in half.
Place on parchment lined baking sheet. Brush with egg wash. Sprinkle with sugar. Poke a few holes for a vent and to get those juices flowing.
Chill before baking for about 30 minutes.
Bake at 375 for 20-30 minutes. These are great with an ice cream cone in the other hand!
Thanks Martha Stewart for the crust!
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