If you love pie and berries—and who doesn’t? —you will love this recipe for Mixed Berry Hand Pies. It makes 18-20 small hand pies or 9-10 large ones. The pies are gluten-free, egg-free, vegan, and delicious! An added plus is that they are easy and fun to make, especially if you have kids helping you in the kitchen like I do! Let’s get started!
Mixed Berry Filling:
Combine the chopped berries, sugar, and lemon juice in the Rena Ware Saucepan and simmer on medium heat for 10 to 15 minutes until a thick sauce forms. Remove from the heat, stir in vanilla extract and allow to cool completely. This is great to make ahead of time; just refrigerate until you are ready to bake.
In a medium bowl, mix together the flours, 2 tbsp of sugar, salt, and xanthan gum using the Combination Whisk or a fork. Sift out any lumps.
Add the cold butter and work it into the flour using your hands until you get a crumbly mixture similar in texture to corn meal. Sprinkle in cold water, 2-3 tbsp at a time, and continue to work the dough until it comes together into a ball. Wrap the dough ball and refrigerate it for 15-20 minutes.
Preheat the oven to 375°F. Line a large baking sheet with parchment paper and sprinkle a little almond flour on the paper. Spread the dough out with your hands, and then use a 3-4 inch cookie cutter to cut out dough circles. Gently lift the cuts out using the Beveled Turner and place them on the baking sheet. Re-spread the dough scraps to make as many pastry circles as possible. Usually, you can get 18-20 of them depending on the size and thickness of your circles.
Here are 3 ways to form your hand pies. Spoon a couple of tablespoons of the berry filling on a dough ring and fold, then press down with a fork to crimp and seal the edges. You can also top one dough ring with another and press the edges together with your fingers, or use a mold to fold the circle into a half circle.
Brush the edges of the pies with almond milk or any kind of milk you have one hand. This helps create that golden color. Sprinkle with remaining 1 tbsp of sugar, if desired. Gently use a knife to cut 1-2 steam vents into the top of each hand pie so steam releases during baking. Bake 14 minutes or until the pastry is a light golden brown. Allow to cool for 10 minutes before serving.
These freeze really well and are great to have on hand for an easy snack, dessert, or part of a healthy breakfast.
Experiment with making different kinds of hand pies. Your filling can be sweet or savory. Just a couple of rules to follow:
Chill the filling before making the hand pies.
Your welcome to let the dough rest overnight in the fridge.
Work quickly with the dough and always on a cool surface.
Don’t overwork the dough; the less touching the better.
2 cup mixed berries, finely chopped
1/4 cup sugar
2 tbsp lemon juice
1 tbsp vanilla bean
1/2 cup coconut flour
2 cups gluten-free all-purpose flour
3 tbsp sugar
1 tsp xanthan gum
2 tsp salt
1 cup cold butter (2 sticks) cut into small pieces or 1 cup palm shortening. (I prefer using butter for flakiness).
1/2-3/4 cup cold water. (You don’t want the dough too wet, so start with less water and add more if needed).
Optional: 1/4 cup milk of your choice (for brushing the crust)