Get ready to transform your kitchen into a bakery paradise with these mouthwatering Frosted Berry Hand Pies that are about to become your new weekend baking addiction! Imagine biting into a perfectly golden, flaky crust filled with a burst of sweet, juicy mixed berries, topped with a decadent powdered sugar glaze that will make your taste buds dance. These portable little pies are not just a dessert; they're a handheld slice of pure joy that will have everyone begging for your secret recipe.
Prep Time: 25 mins
Cook Time: 20 mins
Total Time: 45 mins
Cuisine: American
Serves: 8 hand pies
Ingredients
- 1 package refrigerated pie crusts
- 1 cup mixed berries (strawberries, blueberries, raspberries)
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 egg, beaten (for egg wash)
- 1 cup powdered sugar (for frosting)
- 1-2 tablespoons milk (for frosting)
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a medium bowl, combine mixed berries, granulated sugar, and cornstarch. Gently mix until berries are evenly coated and sugar begins to dissolve.
- Unroll refrigerated pie crusts on a clean, lightly floured surface. Using a 4-inch round cookie cutter or drinking glass, cut 8 circles from the pie crusts.
- Place approximately 2 tablespoons of berry mixture in the center of each pie crust circle, leaving a small border around the edges.
- Fold each circle in half, creating a half-moon shape. Use a fork to crimp and seal the edges completely, ensuring no filling escapes.
- Transfer hand pies to the prepared baking sheet. Brush the top of each pie with beaten egg wash for a golden finish.
- Cut small slits on the top of each pie to allow steam to escape during baking.
- Bake in preheated oven for 18-20 minutes, or until crust is golden brown and filling is bubbling.
- Remove from oven and let cool on the baking sheet for 10 minutes, then transfer to a wire rack.
- For the frosting, whisk powdered sugar with milk, adding milk gradually until desired consistency is reached.
- Once hand pies are completely cooled, drizzle frosting over the top of each pie in a zigzag pattern.
- Serve immediately or store in an airtight container at room temperature for up to 2 days.
Tips
- Keep your pie crust cold: Refrigerated pie crusts work best when they're still slightly chilled, which helps maintain their flakiness.
- Don't overfill: Use just 2 tablespoons of berry mixture to prevent leaks and ensure clean, sealed edges.
- Crimp edges thoroughly: Use a fork to create a tight seal and prevent filling from escaping during baking.
- Egg wash is your friend: This gives the pies a beautiful golden-brown color and adds a lovely shine.
- Allow proper cooling: Let pies rest for 10 minutes after baking to help the filling set and prevent burning your mouth.
- Frosting hack: Add milk to powdered sugar gradually to control the consistency of your glaze.
- Storage tip: These hand pies are best enjoyed fresh but can be stored in an airtight container for up to 2 days at room temperature.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 3g
Fat: 12g
Saturated Fat: 5g
Cholesterol: 30mg
