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Mixed Berry Hand Pies

Recipes 14 January, 2020

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 Hand Pies

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.

Mixed Berry Hand Pies

Gluten-free Crust:
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.

Mixed Berry Hand Pies

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.

Mixed Berry Hand Pies

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.

Mixed Berry Hand Pies

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.

Mixed Berry Hand Pies

Mixed Berry Hand Pies

Servings

20

servings
Prep time

30

minutes
Cooking time

13

minutes

Ingredients

  • For the Filling:
  • 2 cup mixed berries, finely chopped

  • 1/4 cup sugar

  • 2 tbsp lemon juice

  • 1 tbsp vanilla bean

  • For the Crust:
  • 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)

Directions

  • 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.

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