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Mini Berry Handpies

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 servings
Author abountifulkitchen


Basic Pastry Crust:

  • 2 cups flour plus more for flouring surface
  • 1 teaspoon salt
  • 1 cup shortening butter flavor or regular, i like to use half cup of each
  • 1/2 cup ice water

Fruit Filling:

  • 2 cups strawberries fresh, washed and sliced about 1/4 inch thick
  • 2 cup blueberries fresh or frozen
  • 1/2 cup sugar
  • 1 1/2 teaspoons cornstarch
  • pinch of salt
  • 2 pinches pepper about 1/8 teaspoon
  • grated zest of one lemon
  • 1/4 cup strawberry or raspberry jam or jelly homemade or store bought
  • 1/2 teaspoon almond extract or vanilla if you don't like almond flavoring
  • 1 beaten egg for brushing tops of pies optional
  • Turbinado Sugar for top of hand pies optional


For Crust:

  1. Mix flour and salt. Cut in shortening with pastry blender or knives.
  2. Add water. Stir with fork until flour is absorbed and dough comes together.
  3. Flour surface and rolling pin well.
  4. Flatten dough with hand a bit. Roll out from center of dough to about ⅛” thickness.
  5. Using round cutter, or glass, cut out shapes to form a bottom crust. Lay the shapes onto a parchment or silicone lined baking sheet. Make sure to line the pan to catch the extra juice that will come out of the hand pie to avoid messy cleanup! Cut out about 10-12 shapes and set on the lined pan. Cut the remaining dough to form the top pieces. Set the remaining shapes on a second pan and chill if possible while making filling, or chill the dough before cutting out the shapes and then roll out. When cutting the shapes, make sure there are an equal amount of shapes so each hand pie has a bottom and top crust.
  6. Turn the oven on to 400 degrees and set the rack on the lower third of the oven.

Mix filing ingredients:

  1. Place all of the filling ingredients in a large bowl, toss together until sugar and cornstarch are blended into fruit and other ingredients.
  2. Using a tablespoon, place about 1 heaping tablespoon of filling onto each bottom crust. Place a top crust on top of the filing and pinch edges slightly to keep filling in the pie ( some of the filling and juice will seep out, don't worry about this).
  3. Repeat until all of the pies are formed. If desired, brush the top of each pie with beaten egg and sprinkle with coarse or granulated sugar. Cut small slits in top of pie to allow steam to escape.
  4. Bake at 400 degrees for about 20 minutes or until crust is golden and filling is bubbly.
  5. Remove from oven and allow to cool slightly before serving.

Recipe Notes

Tips:-I remove the pies to another lined baking sheet or flat serving platter immediately after baking so the juices that have seeped out won't stick to the pie and make it difficult to remove from the pan.-If you like, you can make some hand pies and also an open tart. Use any of the leftover crust and roll into a circular form. Fill with remaining fruit topping, sprinkle with sugar. Fold the edges of the crust in to form a slight edge, leaving the middle of the crust open with the fruit exposed. Bake as directed.-Dough may be easier to handle if chilled for an hour or so if you are a beginner baker. Not necessary, but it may help in handling of dough.-Try ½ regular and ½ butter flavor Crisco.-Don’t cut the flour and shortening too much, the pieces of shortening are what make the crust flaky.