Raspberry Hand Pies.

After my raspberry picking fun with my mom and sister, I found myself with 4 quarts of the red gentlemen and knew I better use them up quickly or they would go bad.  Hand pie time!

I’ve been intrigued by hand pies for a while one.  One major reason is that I love anything that you can eat that fits in your hand.  Hence, the hand pie.  I also really have been itching to make my own pie dough and haven’t had an excuse to do so—until I went with Raspberry Hand Pies.

Recipe (I made this up, and have added a few notes about tweaks I would change next time):

Preheat the oven to 425 degrees.

Pie Dough:

2 cups of ice cold butter diced (dice it pretty small or else you’ll have large lumps of butter)

2 cups of flour

½ tsp. of salt

½ tsp. of baking powder

½ cup of cold half and half (I think maybe sour cream would make sense too….it just gives the dough some moisture)

Sift the dry ingredients.  Then mix the butter in using your hands (remove your wedding rings) until the mixture of the consistency of wet sand.  Slowly add in the half and half—the dough will be pretty wet—you can firm it up with some more flour. 

Once it’s all mixed and sticking together nicely, wrap tightly in saran wrap and place in fridge for at least 30 minutes.

Filling:

1-2 cups of red raspberries (you really don’t need a TON of raspberries here—I have lots left over)

½ cup of sugar

1 tsp. of salt

2 Tbsp. of brown sugar

½ tsp. of vanilla

Mix all of this together in a large bowl.  The berries will break down, which is fine.

Once the dough comes out of the fridge, roll it out into an 8x11 rectangle, about 1/8 thick.  Using a 2-3” circular cutter (I used a glass), make circles and place them on a greased cookie sheet.

Fill 1 Tbsp./spoonful of raspberry filling onto the rounds, making sure to leave a border.  The juice will run—it’s not a huge deal. 

Place the tops on each of the other rounds and crimp closed using the tongs of a fork.

Egg Wash:

Whisk together 1 egg and 1 Tbsp. of water.  Lightly brush the tops of each dough pocket.  Using a sharp knife, cut a slit in the top of each pocket.

Place the dough pies into the preheated oven and bake for 15 minutes or until golden brown.  Remove from oven and let rest for 10 minutes.  Once they are cooled—enjoy! 

I’ve been eating mine for breakfast…lunch…and dinner.  Since they’re so small, they’re a great little sweet desert and with the exception of all that butter, pretty healthy….sort of!

If you give them a try, let me know how you like them!

 

Most of the necessities.  Including my bare feet.  That's how I roll. 

Most of the necessities.  Including my bare feet.  That's how I roll. 

Fresh berries from Trapp's Berry Farm.

Fresh berries from Trapp's Berry Farm.

Sugared berries all ready for mashing!

Sugared berries all ready for mashing!

Look! It's from Michigan! Local products are the best. 

Look! It's from Michigan! Local products are the best. 

Lemon and whisk.  Besties. 

Lemon and whisk.  Besties. 

Sugar, berry, lemon juice mixture. 

Sugar, berry, lemon juice mixture. 

Egg for egg wash.  Plus an adorable Pyrex bowl. 

Egg for egg wash.  Plus an adorable Pyrex bowl. 

Rolling the dough out to approximately 8x11x1/8"

Rolling the dough out to approximately 8x11x1/8"

Discs ready for filling. 

Discs ready for filling. 

Tops!

Tops!

See, they're a bit runny, but that's not a big deal.  Oozing fruit juice is never a problem as far as I'm concerned!

See, they're a bit runny, but that's not a big deal.  Oozing fruit juice is never a problem as far as I'm concerned!

Ready for the oven.  Bake for 15 minutes at 425. 

Ready for the oven.  Bake for 15 minutes at 425. 

Note--I only had my iphone out to take these once they came out of the oven--they TASTE way better than they look in this picture.  

Note--I only had my iphone out to take these once they came out of the oven--they TASTE way better than they look in this picture.