Mixed Berry Hand Pies with Glaze
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Buttery, flaky crust is filled with a mixed berry filling and topped with a naturally pink glaze and sprinkles. Spread the love with these Mixed Berry Hand Pies with glaze this Valentine’s Day!
If you’re looking for more naturally pink desserts, check out some of my other favorites like Organic Lofthouse Sugar Cookies, Strawberry Almond Cake, or my Strawberry French Macarons.
Table of Contents
Everyone knows if you make it mini, you make it better! And, these mini pies are no exception. I'm obsessed with these Mixed Berry Hand Pies with Glaze for Valentine's Day. While I'm not super into decorating for holidays, it is fun to have something festive, especially for Valentine's Day!
I love making organic pie because pie has only a few simple ingredients. These Mixed Berry Hand Pies are like a mixed berry pie and a pop tart had a baby! They start with a simple butter pie crust, mixed berry filling, and a sweet pink glaze that's colored naturally without artificial dyes. These mini pies are a twist on a classic, and a fun way to celebrate Valentine's Day!
Why You'll Love This Recipe
Buttery & Flaky: This recipe starts with a buttery and flaky crust! These Mixed Berry Hand Pies are portable mini pies that taste just like a traditional organic pie but in a smaller form.
Mixed Berries: I use a mixed berry jam for these mini pies that includes strawberries, raspberries, blueberries, and cherries. You can use any kind of jam you like with any mix of fruit. You could also use a single fruit jam as well, making this recipe incredibly adaptable.
Naturally Pink: These Mixed Berry Hand Pies are covered in a naturally pink glaze and sprinkles. I use Suncore Foods Organic Pink Dye that is made using beets along with India Tree Natures Colors Pink Sprinkles, making these Mixed Berry Hand Pies incredibly festive for Valentine’s (or Easter) and they have no artificial colors.
Organic Pie: These mini pies are just like a slice of pie, but you get your own individual pie instead. I like to say these are a cross between a traditional mixed berry pie and strawberry pop tarts, but made with organic ingredients!
Ingredients
- Butter: I use Organic Valley Salted Butter, you can use your favorite. You want to be sure your butter is cold, straight from the fridge as cold butter creates a buttery and flaky crust.
- Cane Sugar: I use organic cane sugar, which is less processed than granulated white sugar. This provides a more natural sweetness to this organic pie recipe.
- All Purpose Flour: My favorite is Cairnspring Mills.
- Mixed Berry Jam: I use an organic mixed berry jam, you can make your own or use store bought, either works. You can even use a single fruit jam like strawberry, blackberry, raspberry, or blueberry.
- Honey: I top these mini pies with my all time favorite pie wash that is just a mixture of organic raw honey and water. That makes these naturally eggless and this mixture makes the crust so incredibly golden brown and slightly sweet!
- Powdered Sugar: You'll need organic powdered sugar for the glaze.
- Pink Dye: I use Suncore Foods Organic Pink Dye. This is optional but it makes these super cute and pastel pink!
- Sprinkles: I use India Tree Nature's Colors Pink Sprinkles.
Tools Needed
- Scale: Always use a digital food scale for the best results.
- Stand Mixer: I use my stand mixer for making the pie crust, but you can also do this by hand as well.
- Rolling Pin: You'll need a rolling pin to roll out these mini pies.
- Cookie Cutter: I use a 4 ½-inch cookie cutter (or a glass will work). If you don't want to make these round, you can also just cut the dough into squares or rectangles as well.
- Baking Sheet: You'll need one half sheet pan to bake these mini pies.
- Parchment Paper: I always use nontoxic parchment paper when baking these because the honey topping can be sticky, this way they don't stick to the baking sheet.
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Step by Step Instructions
Step 1
To make the crust: In the bowl of a stand mixer fitted with the paddle attachment, add the flour and cane sugar. Turn on low for two to three rotations to combine the dry ingredients.
Remove the butter from the fridge and chop into small cubes. The smaller the cubes, the flakier the crust: Cut the stick of butter into four and then chop into small cubes from there. Add the cold, cubed butter to the flour mixture. Measure out the cold water and have it ready.
Turn the mixer on low and slowly start to incorporate the ingredients. Gradually turn the mixer to medium speed. Once the butter mixture looks like wet sand, immediately add in all the 1/2 cup cold water. As soon as the dough comes together, stop the mixer.
Form the dough into a disk and wrap in plastic wrap. Allow to cool in the fridge for at least 6 hours or overnight before rolling out the pies.
Step 2
Line a baking sheet with parchment paper. Add 2 tablespoons of water into a small dish.
Step 3
Remove the plastic wrap from dough and place on a floured surface. Roll out to 1/4-inch thick. Using a 4 ½-inch cookie cutter or pastry cutter, cut out 10 circles and transfer 5 of them to the prepared baking sheet.
Step 4
Add about 1 ½ tablespoons mixed berry jam onto the middle of each circle on the parchment paper, leaving a small boarder. Using your hand, dip your finger into the water and go around the boarder of one of the pie circles. Then immediately place one of the additional dough circles, using the water to seal it together. Repeat with the rest of the pies so each one is topped.
Step 5
Place the baking sheet in the fridge for 15 to 20 minutes, until the dough is firm. Preheat the oven to 400°F.
Step 6
In a small dish, add the remaining 1 tablespoon of water and 1 tablespoon of honey. Microwave for 10 seconds until the honey has melted and you can easily combine the ingredients.
Step 7
Remove the baking sheet from the fridge and using a fork, crimp the edges around each pie. Brush each pie with the honey and water mixture and make one vent hole in the middle.
Step 8
Bake for 25 to 30 minutes, or until golden brown. (Be sure to check the Notes at the bottom for high altitude baking time). Let cool completely on the baking sheets.
Step 9
To make the glaze: In a small bowl, add the powdered sugar, pink dye, and water and whisk together until you have a smooth glaze. Using a butter knife, spread glaze the on top of the pies. Top the glaze with sprinkles.
Baker's Tips
- Make sure your butter is cold! This is crucial for making buttery and flaky pie crust. If you are new to making pie crust, check out my article All Butter Pie Crust for tips and tricks.
- You do not need a mixer to make pie crust, but it’s just easier and faster. If you don’t have a mixer, check out my article All Butter Pie Crust for instructions on how to make pie crust without a mixer.
- I used a mixed berry jam for this recipe, but you can use any kind of jam you like! If you want to use a different mixed berry mix you can! And if you want to use a single fruit jam, you totally can!
- I use Suncore Foods Organic Pink Dye to naturally color the glaze pink. This is totally optional and you can omit this if you don’t want to color it. You could also use different colors if you choose a different flavor (like blue for blueberry, orange for apricot, or purple for blackberry!).
- I top these with India Tree Nature’s Colors Pink Sprinkles. This is also totally optional! You could omit these or even use different sprinkles or colors.
- Make sure to store these in a cool dry place. The best way to keep these is just out on the counter on a plate. Do not put them in a cake dome or airtight container as they will get soggy.
FAQ's
Yes! If you want to make these strawberry, raspberry, blueberry, blackberry, apricot… the possibilities are endless! You can even change up the color glaze you make to match the flavor — purple for blackberry, orange for apricot, you get it!
These Mixed Berry Hand Pies with Glaze are a buttery and flaky pastry so they should be stored in a cool, dry place to retain that texture. This really means that you just leave them out on the counter on a plate! Don't store these in an airtight container as they will become soggy.
Yes! With all my recipes, you can easily make them at high altitude (anywhere above 5,000 feet) with just one simple adjustment to the baking time. Make sure to look at Notes at the bottom of the recipe for the high altitude adjustment.
Craving More?
Mixed Berry Hand Pies with Glaze
Equipment
- 4 ½-inch Cookie Cutter
Ingredients
Crust
- 255 grams 2 cups all purpose flour
- ½ teaspoon cane sugar
- 170 grams salted butter (cold)
- ½ cup cold water
Filling
- 170 grams mixed berry jam
- 2 tablespoons water
Pie Wash
- 1 tablespoon raw honey
- 1 tablespoon water
Glaze
- 142 grams powdered sugar (sifted)
- ½ teaspoon Suncore Foods Pink Dye
- 1 to 2 tablespoons tablespoons water
- India Tree Nature’s Colors Pink Sprinkles
Instructions
- To make the crust: In the bowl of a stand mixer fitted with the paddle attachment, add the flour and cane sugar. Turn on low for two to three rotations to combine the dry ingredients.
- Remove the butter from the fridge and chop into small cubes. The smaller the cubes, the flakier the crust: Cut the stick of butter into four and then chop into small cubes from there. Add the cold, cubed butter to the flour mixture. Measure out the cold water and have it ready.
- Turn the mixer on low and slowly start to incorporate the ingredients. Gradually turn the mixer to medium speed. Once the butter mixture looks like wet sand, immediately add in all the ½ cup cold water. As soon as the dough comes together, stop the mixer.
- Form the dough into a disk and wrap in plastic wrap. Allow to cool in the fridge for at least 6 hours or overnight before rolling out the pies.
- Line a baking sheet with parchment paper.
- Add 2 tablespoons of water into a small dish.
- Remove the plastic wrap from dough and place on a floured surface. Roll out to ¼-inch thick. Using a 4 ½-inch cookie cutter or pastry cutter, cut out 10 circles and transfer 5 of them to the prepared baking sheet.
- Add about 1 ½ tablespoons mixed berry jam onto the middle of each circle on the parchment paper, leaving a small boarder. Using your hand, dip your finger into the water and go around the boarder of one of the pie circles. Then immediately place one of the additional dough circles, using the water to seal it together. Repeat with the rest of the pies so each one is topped.
- Place the baking sheet in the fridge for 15 to 20 minutes, until the dough is firm. Preheat the oven to 400°F.
- In a small dish, add the remaining 1 tablespoon of water and 1 tablespoon of honey. Microwave for 10 seconds until the honey has melted and you can easily combine the ingredients.
- Remove the baking sheet from the fridge and using a fork, crimp the edges around each pie. Brush each pie with the honey and water mixture and make one vent hole in the middle.
- Bake for 25 to 30 minutes, or until golden brown. Let cool completely on the baking sheets.
- To make the glaze: In a small bowl, add the powdered sugar, pink dye, and water and whisk together until you have a smooth glaze. Using a butter knife, spread glaze the on top of the pies.
- Top the glaze with sprinkles.
- Store in a cool, dry place for up to 3 days.
Notes
Nutrition
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These are so good!