Mixed Berry Hand Pies with Glaze
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 Soft Sugar Cookies With Pink Frosting, Strawberry Almond Cake, Fresh Raspberry Custard, Strawberry Donut Pound Cake, or Strawberry French Macarons Without Food Coloring.
A Quick Look At The Recipe
- Recipe Name: Mixed Berry Hand Pies with Glaze
- Ready In: 6 hours 45 minutes
- Makes: 6 hand pies
- Main Ingredients: salted butter, all purpose flour, mixed berry jam, powdered sugar
- Flavor Profile: buttery crust with juicy mixed berry
- Dietary Info: eggless, no seed oils
- Difficulty: Medium
- Why You’ll Love It: mini mixed berry pies with a sweet glaze
Summarize & Save This Content On
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 homemade 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. No artificial colors!
- Mini 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!
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 hand pies because they are individual and so fun to eat. These Mixed Berry Hand Pies are like a mixed berry pie and a pop tart had a baby! If you are looking for more berry recipes, check out Chocolate Strawberry Crumb Bars, Olive Oil Strawberry Blondies, Sourdough Strawberry Pop Tarts, or Cherry Pie Bars.
Ingredients
- 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 such as strawberry or blackberries alone are also delicious. If you want to use blueberry, you'll have blueberry hand pies. The jam filling is super flexible.
- Honey: I top these mini pies with my all time favorite pie wash that is just a mixture of organic raw honey and water. I love using this in place of egg wash as it makes these naturally eggless and this mixture makes the crust so incredibly golden brown and slightly sweet!
- Powdered Sugar: I use organic powdered sugar and water to make a glaze because it's so good on top of these little pies! If you want to use lemon juice in place of water you'll get a lemon glaze that's equally delicious.
- 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.
*For a full list of ingredients and measurements, visit the recipe card below.
Baker's Tips for Mixed Berry Hand Pies with Glaze
- Always weigh ingredients for the best results.
- 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.
- If you want to use up sourdough discard, you can make Pie Crust with Sourdough Discard too.
- You do not need a mixer to make pie crust, but it’s just easier and faster. But, you can do this by hand.
- I used a mixed berry jam for this recipe, but you can use any kind of jam you like! Try it with Small Batch Organic Apricot Jam Without Pectin, Organic Strawberry Jam With Fresh or Frozen Berries, or Homemade Blueberry Preserves (No Pectin).
- I use organic beet powder 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 at room temperature 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.
How to Make Mixed Berry Hand Pies with Glaze
Step 1
To make the pie dough: 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 lightly-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
In a small bowl, add the jam and cornstarch and mix together. Using a spoon add about 1 ½ tablespoons of the jam mixture onto the center 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 the top of each hand pie. Brush the top of the crust 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.
Recipe FAQ's
Yes, you can make the pie dough without a stand mixer. If you don't have a stand mixer, you can just use your hands to mix up the dough. A pastry cutter can also help if you have that.
Chilling pie dough overnight is key for a buttery, flaky crust. Chilling the butter allows for steam pockets to form when the dough is baked, and this is what creates a buttery, flaky crust that isn't tough.
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!
I use a 1:1 mixture of honey and water. This mixture creates an incredibly golden brown pie crust without eggs! It also adds a slightly sweet flavor that I'm obsessed with!
The filling can leak out of your hand pies for a couple reasons. The first is if you didn't use the cornstarch and your jam is too runny. This is why cornstarch is key as it helps solidify the fruit filling so it doesn't leak out. The second is if you didn't crimp the edges well enough before baking.
Hand pies are best eaten right after they are baked. To prevent them from getting soggy, make sure to store in a cool, dry place. They are best stored just out on your counter on a platter. Don't put them in an airtight container or under a cake dome as this will make the crust soggy.
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, this is a great treat to make in advance. You can prep these the day before your party. Just store them at room temperature on the counter, don't put in an airtight container as they can 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.
You can, but I don't recommend it as I think pies are best enjoyed right when you make them. If you are freezing, I think freezing them unbaked is best. You can place the assembled, unbaked hand pies on a baking sheet and freeze. Then transfer to a freezer safe container and freeze for up to 3 months. You can transfer to the fridge for 24 hours before baking as instructed. If you must freeze them baked, I recommend not glazing them. This will make it easy to reheat and crisp them up first, then you can add the glaze on after they cooled. To freeze baked, wrap in plastic wrap and then in foil.
More Naturally Pink Desserts
Loved it? Tell us!
Thanks a waffle lot for stopping by 🧇 If you loved this recipe, sprinkle some love by leaving a ⭐⭐⭐⭐⭐ review — it inspires others to try this recipe and helps me organically reach dog loving foodies like you! I personally read and appreciate every message!
Also, be sure to subscribe to our YouTube channel and join John John and me in the kitchen for step by step recipe videos! And subscribe to our newsletter for new and seasonal recipes!
Mixed Berry Hand Pies with Glaze
Equipment
- Digital Food Scale
- Stand Mixer
- Parchment Paper Sheets
- Rolling Pin
- 4 ½-inch Cookie Cutter
- Pastry Brush
Ingredients
Crust
- 255 grams all purpose flour
- ½ teaspoon cane sugar
- 170 grams salted butter (cold)
- ½ cup cold water
Filling
- 170 grams mixed berry jam
- 1 teaspoon cornstarch
- 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 pie dough: 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 lightly-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.
- In a small bowl, add the jam and cornstarch and mix together.
- Add about 1 ½ tablespoons of the jam mixture onto the center 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 the top of each hand pie. Brush the top of the crust 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
- Always weigh ingredients for the best results.
- 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.
- If you want to use up sourdough discard, you can make Pie Crust with Sourdough Discard too.
- You do not need a mixer to make pie crust, but it’s just easier and faster. But, you can do this by hand.
- I used a mixed berry jam for this recipe, but you can use any kind of jam you like! Try it with Small Batch Organic Apricot Jam Without Pectin, Organic Strawberry Jam With Fresh or Frozen Berries, or Homemade Blueberry Preserves (No Pectin).
- I use organic beet powder 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 at room temperature 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.
- High Altitude — Bake at 400°F for 20 to 25 minutes or until golden brown.
Nutrition
The Bake Shop
Visit The Bake Shop for foodie inspired tees, sweatshirts, and accessories. Find my favorite kitchen tools (with discounts!) in the Kitchen Shop. And shop our collection of food inspired dog accessories too!
These are so good!