Triple Berry Hand Pies Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

TRIPLE BERRY MINI PIES

I came up with these berry hand pies one summer day when I had an abundance of fresh blueberries, gooseberries and strawberries. The blend of flavors makes for a mouthwatering treat for breakfast, dessert or anytime in between! I typically make my crust from scratch, and I recommend gooseberries instead of raspberries for this recipe. -Brigette Kutschma, Lake Geneva

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 8 servings.

Number Of Ingredients 7



Triple Berry Mini Pies image

Steps:

  • In a small saucepan, combine 1/2 cup blueberries, raspberries, sugar and cornstarch. Cook and stir until mixture starts to thicken, about 5 minutes. Remove from heat; stir in strawberries, butter and remaining 1 cup blueberries. Transfer berry mixture to a bowl; cool to room temperature., Preheat oven to 425°. On a work surface, unroll crusts. Cut 8 circles with a 4-in. biscuit or cookie cutter. Press crusts onto bottom and up sides of ungreased muffin cups. Spoon berry mixture into muffin cups. Bake until filling is bubbly and crust golden brown, 12-15 minutes. Cool in pan 5 minutes; remove to wire racks to cool.

Nutrition Facts : Calories 211 calories, Fat 10g fat (5g saturated fat), Cholesterol 13mg cholesterol, Sodium 123mg sodium, Carbohydrate 30g carbohydrate (13g sugars, Fiber 2g fiber), Protein 1g protein.

1-1/2 cups fresh or frozen unsweetened blueberries, divided
1/2 cup fresh raspberries or gooseberries
1/3 cup sugar
2 tablespoons cornstarch
1 cup sliced fresh strawberries or frozen unsweetened sliced strawberries
2 tablespoons butter
2 sheets refrigerated pie crust

BERRY HAND PIES

These hand-held pies are sold at breakfast time at Back in the Day Bakery in Savannah, Ga., but they are also a perfect summery dessert. Cheryl Day, an owner, said that she uses less sugar than many Southern bakers do, and likes to round out the flavor of sweet summer fruit with salt and lemon. The difference between a hand pie and a turnover is in the shape. (Hand pies are half moons, and turnovers are triangles.) You can make this recipe either way.

Provided by Julia Moskin

Categories     snack, finger foods, pastries, pies and tarts

Time 2h15m

Yield 8 hand pies

Number Of Ingredients 8



Berry Hand Pies image

Steps:

  • Prepare the dough: On a floured surface, roll out each disk of dough into a 10-inch square, each about 1/8-inch thick. Using a 5-inch round cookie cutter, cut out 4 disks from each piece of dough. Transfer disks to a baking sheet (it's OK if they overlap slightly), cover and refrigerate until firm, at least 10 minutes.
  • Prepare the berry filling: In a medium bowl, combine the berries, sugar, cornstarch, lemon zest and juice, and sea salt. Stir gently until evenly coated, then set aside.
  • Remove the disks from the refrigerator and lightly brush the edges of each disk with the egg wash. Spoon about 1/4 cup berry filling onto each disk, leaving a 1-inch border around the rim. (You might have some extra filling.)
  • Working with one disk at a time, leaving one half of the dough on the baking sheet, gently fold the other half of each round of dough over the filling to make a half circle and press the edges together with your fingers to seal. If any of the filling is oozing out of the sides, remove a few berries at a time until the hand pie seals easily. Using a fork, crimp the rounded edge of each hand pie. Repeat with remaining disks.
  • Cover the hand pies with plastic wrap and refrigerate for 1 hour to set the crusts. Refrigerate the remaining egg wash.
  • When you are ready to bake, position a rack in the middle of the oven and heat the oven to 425 degrees. Line another baking sheet with parchment paper.
  • Remove the hand pies from the refrigerator and brush the tops with the remaining egg wash. Using a paring knife, cut 3 small slits in the top of each hand pie to create steam vents. Transfer the hand pies to the lined baking sheet. Bake for 20 to 25 minutes, until the hand pies are golden and the filling is bubbly. Let cool for 10 minutes, then serve warm.
  • The hand pies can be cooled completely and stored in an airtight container in the refrigerator for up to 3 days.

All-purpose flour, for dusting
1 recipe Extra-Flaky Pie Crust
2 large eggs, lightly beaten with a pinch of fine sea salt, for egg wash
2 cups mixed fresh berries (about 12 ounces/350 grams), such as sliced strawberries or whole blackberries or blueberries
1/2 cup/100 grams granulated sugar
2 tablespoons cornstarch
1 teaspoon freshly grated lemon zest plus 4 teaspoons fresh lemon juice
1/4 teaspoon fine sea salt

TRIPLE BERRY APPLE HAND PIE

Make and share this Triple Berry Apple Hand Pie recipe from Food.com.

Provided by Orchards Finestreg

Categories     Dessert

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 10



Triple Berry Apple Hand Pie image

Steps:

  • HEAT oven to 400°F Coat large cookie sheet with no-stick cooking spray. Prepare recipe for double crust pie. Divide in half. Roll out one half into a 10-inch circle. Place on cookie sheet. Score lightly with a knife to divide into 6 equal wedge shapes. Roll out other half of dough into an 11-inch circle.
  • STIR together preserves, cornstarch and cinnamon in medium bowl. Stir in raspberries. Spoon 2 tablespoons in center area of each wedge. Top with 1 tablespoon chopped apple. Brush water on dough between wedges. Place the 11-inch circle of dough on top. Press down to seal between wedges. Press dough with fork along outside edge of pie to seal. Brush top of pie with 1 teaspoon milk. Cut small vents in top of pie to allow steam to escape. Sprinkle with sugar.
  • BAKE 25 to 30 minutes or until golden brown. Cool 20 minutes on wire rack. Blend powdered sugar and 1 1/2 teaspoons milk in small bowl until smooth. Drizzle over top of crust. Cut into wedges and serve.

Crisco® Original No-Stick Cooking Spray
1 double crust Classic Crisco Pie Crust
1/4 cup Smucker's® Orchard's Finest® Northwest Triple Berry Preserves
1 tablespoon cornstarch
1/8 teaspoon ground cinnamon
1/2 cup red raspberries, washed, drained and patted dry
1/2 cup finely chopped peeled tart apple
2 1/2 teaspoons milk, divided
1 teaspoon sugar
1/4 cup powdered sugar

THREE BERRY PIE

In this recipe you can use blackberries instead of raspberries. Frozen fruit may be used instead of fresh.

Provided by Jenn Hall

Categories     Desserts     Pies     Fruit Pie Recipes     Raspberry Pie Recipes

Time 3h

Yield 8

Number Of Ingredients 9



Three Berry Pie image

Steps:

  • Combine the flour and salt. Using a pastry blender, cut in the shortening until the pieces are the size of small peas. Sprinkle 1 tablespoon of the water over part of the mixture, then gently toss with a fork. Push moistened portion to the side of the bowl. Repeat, using 1 tablespoon of water at a time, until all is moistened. Divide the dough in half. Form each half into a ball and flatten slightly. Wrap in plastic and refrigerate for at least 30 minutes.
  • Transfer one piece of dough to a lightly floured surface. Roll the dough from the center to the edges to form a 12-inch circle. Wrap the crust around the rolling pin. Unroll it onto a 9-inch pie plate. Ease the crust into the pie plate, being careful not to stretch it. Trim the bottom crust evenly with the rim of the pie plate, and return the pastry-lined pie plate to the refrigerator.
  • In a large mixing bowl, stir together the sugar and cornstarch. Add the strawberries, raspberries, and blueberries; gently toss until berries are coated. Allow fruit mixture to stand for about 15 minutes.
  • Preheat the oven to 375 degrees F (190 degrees C). Place a baking sheet in the oven to preheat.
  • Roll out the remaining pastry for the top crust. Stir the berry mixture and pour the filling into the pastry-lined pie plate. Place the top crust over the pie and trim the edges, leaving a 1/2-inch overhang. Fold the top crust under the bottom crust, pressing lightly to seal. Crimp the edges of the crust and cut vents in the top to allow steam to escape. To prevent over-browning, cover the edge of the pie with foil.
  • Bake in the preheated oven on the baking tray for 25 minutes. Remove the foil.
  • Bake for an additional 20 to 30 minutes, or until the filling is bubbling and the crust is golden. Cool on a wire rack.

Nutrition Facts : Calories 361.2 calories, Carbohydrate 48 g, Fat 17.7 g, Fiber 4 g, Protein 3.8 g, SaturatedFat 4.3 g, Sodium 147 mg, Sugar 17.7 g

2 cups all-purpose flour
½ teaspoon salt
⅔ cup shortening, chilled
6 tablespoons cold water
1 cup fresh strawberries, halved
2 cups fresh raspberries
1 ½ cups fresh blueberries
½ cup white sugar
3 tablespoons cornstarch

TRIPLE BERRY PIE - DELICIOUS!!

This is from www.kraftfoods.com. A delicious, easy recipe to enjoy those fresh summer berries. Enjoy!

Provided by Amy020

Categories     Pie

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 7



Triple Berry Pie - Delicious!! image

Steps:

  • Mix berries, sugar and tapioca in large bowl. Let stand 15 minutes.
  • Preheat oven to 400 degrees.
  • Prepare pie crust as directed on package for 2-crust pie, using 9-inch pie plate.
  • Fill with fruit mixture and dot with butter.
  • Cover with second pie crust. Seal and flute edge.
  • Cut several slits in top crust to vent steam.
  • Bake 45-50 minutes or until juices form bubbles that burst slowly.
  • Cool.

Nutrition Facts : Calories 426.2, Fat 16.9, SaturatedFat 5.9, Cholesterol 3.8, Sodium 261.9, Carbohydrate 66.3, Fiber 4, Sugar 31.6, Protein 4

2 cups halved strawberries
1 cup blueberries
1 cup raspberries
1 cup sugar
1/4 cup dry tapioca
1 (15 ounce) package refrigerated pie crusts (2 crusts)
1 tablespoon butter or 1 tablespoon margarine

TRIPLE BERRY PIE

It only seems fitting to make a pie for Pi Day, right? Celebrate with a mixed berry treat that's decorated with the Pi symbol. It's nicely tart but still sweet as pie, and once cooled it slices perfectly every time.

Provided by Lasheeda Perry

Categories     dessert

Time 2h20m

Yield One 9-inch pie

Number Of Ingredients 12



Triple Berry Pie image

Steps:

  • Ease one disc of pie dough into an ungreased 9-inch pie pan. Refrigerate while you prepare the filling.
  • Combine the brown sugar and lemon zest in a medium bowl. Rub together until fully incorporated. Add the cornstarch, nutmeg and salt and mix well. Add the raspberries, blackberries and blueberries and gently toss to coat with the sugar mixture. Set aside.
  • To make a stencil, print out a Pi symbol that is about 4 1/2 by 5 1/2 inches. Trace the symbol onto the back of a paper plate. Cut out the symbol. You now have your template.
  • Place a disc of dough on a lightly floured surface. Lightly flour the pie crust and place the template in the center. Cut out the Pi symbol and remove it carefully from the disc. Leave the remaining dough on the work surface.
  • Add the lemon juice to the bowl of berries and gently toss until incorporated.
  • Remove the pie pan from the refrigerator and spoon the berry mixture into it. Top the pie with the disc of dough you cut the Pi symbol from. Seal the edges and use a paring knife trim away any excess dough. Place the pie in the freezer.
  • Preheat the oven to 400 degrees F. Lightly dust your work surface again with flour if needed. Place the third disc of dough on the surface. Punch out six each of the following, making the digits about 2 inches high: 3 •̣ 1 4.
  • Make an egg wash by beating the egg and 1 tablespoon water until smooth in a small bowl. Remove the pie from the freezer and brush the top with the egg wash. Place the numbers and dots around the edges of the pie in this order 3 • 14, repeating until you have used them all. Brush the top with egg wash again.
  • Place the pie pan on a baking sheet. Bake until the crust is golden brown and the filling is bubbling, about 50 minutes. Allow the pie to cool completely on the sheet pan before slicing.

Three 11-inch discs pie dough
3/4 cup light brown sugar
Zest of 1 lemon
1/3 cup cornstarch
1/8 teaspoon grated nutmeg
1/8 teaspoon fine salt
1 3/4 cups raspberries
1 1/2 cups blackberries
1 cup blueberries
All-purpose flour, for dusting
1 tablespoon lemon juice
1 large egg

More about "triple berry hand pies recipes"

TRIPLE BERRY HAND PIES - BAKER BY NATURE
Web 2013-06-19 Triple Berry Hand Pies – Baker by Nature. Makes 8 hand pies. Ingredients: For the Pie Pastry: 2 1/4 cups all purpose flour. 1/2 …
From bakerbynature.com
Reviews 51
Estimated Reading Time 5 mins
triple-berry-hand-pies-baker-by-nature image


MIXED BERRY HAND PIES | CARRIE’S EXPERIMENTAL KITCHEN
Web 2021-05-15 Use a pastry brush to brush a thin coating of egg wash over the pie dough, then sprinkle about a 1/2 teaspoon of sugar over each hand pie. Bake the hand pies for about 12-15 minutes or until golden brown; …
From carriesexperimentalkitchen.com
mixed-berry-hand-pies-carries-experimental-kitchen image


SUBLIME BERRY FRUIT HAND PIES - THIS IS HOW I COOK
Web 2022-06-21 Cut butter into small cubes. Process butter, cream cheese and cream in food processor until well blended. Add flour and salt and process until mixture forms a ball. Divide in two, flatten into discs and refrigerate …
From thisishowicook.com
sublime-berry-fruit-hand-pies-this-is-how-i-cook image


TRIPLE BERRY HAND PIES - BAKE OR BUST
Web 2019-09-19 Assembly. Preheat oven to 400°F. On a floured surface, roll out dough to between 1/8 and 1/4 inch thick. Cut out twelve 4 x 2 1/2 inch rectangles. Place 6 rectangles, evenly spaced, onto a lined baking …
From bakeorbust.com
triple-berry-hand-pies-bake-or-bust image


BAKED TRIPLE BERRY HAND PIES - COOKING WITH K
Web Preheat oven to 375 degrees F. In a large bowl add the fruits, cornstarch, sugar, and vanilla. Mix/toss all together until well blended; set aside.
From cookingwithk.net


TRIPLE BERRY CHIA HAND PIES RECIPE - TABLESPOON.COM
Web Heat oven to 400°F. Line 2 cookie sheets with cooking parchment paper. Unroll pie crusts on work surface; roll each crust to 12-inch circle. With sharp knife or pizza cutter, cut …
From tablespoon.com


TRIPLE BERRY CHIA HAND PIES RECIPE - LIFEMADEDELICIOUS.CA
Web 2018-04-16 Unroll pie crusts on work surface; roll each crust to 12-inch circle. With sharp knife or pizza cutter, cut each crust into 8 wedges. Place 4 wedges on each cookie sheet.
From lifemadedelicious.ca


TRIPLE BERRY HAND PIES [VEGAN] - ONE GREEN PLANET
Web Add flour, salt, sugar to a food processor and pulse two times. Add in cubed frozen vegan butter and give 3 more pulses. Pour in ice water while pulsing until the dough slightly …
From onegreenplanet.org


FRESH FRUIT HAND PIES {CHERRY AND TRIPLE BERRY}
Web 2012-06-28 Fold over and press edges with a fork to seal. Place pies on parchment lined baking sheet and return to fridge to chill for about 10 minutes before baking. Brush tops …
From whatagirleats.com


TRIPLE BERRY HAND PIES RECIPES
Web Transfer berry mixture to a bowl; cool to room temperature., Preheat oven to 425°. On a work surface, unroll crusts. Cut 8 circles with a 4-in. biscuit or cookie cutter.
From tfrecipes.com


TRIPLE BERRY MINI PIES RECIPE: HOW TO MAKE IT - TASTE OF HOME
Web Preheat oven to 425°. On a work surface, unroll crusts. Cut 8 circles with a 4-in. biscuit or cookie cutter. Press crusts onto bottom and up sides of ungreased muffin cups. Spoon …
From stage.tasteofhome.com


TRIPLE BERRY PIE RECIPE - TASTES BETTER FROM SCRATCH
Web 2019-11-11 Stir cornstarch into the juice until smooth. Bring pot of berries back to a simmer and slowly pour in the cornstarch. Gently stir mixture (being careful not to mash the …
From tastesbetterfromscratch.com


TRIPLE BERRY PIE RECIPE | RECIPES.NET
Web 2022-03-22 Place one prepared pie crust in the bottom of the pie pan and flute the edges. In a bowl, stir together half a cup sugar, half teaspoon cinnamon, and cornstarch. Add …
From recipes.net


Related Search