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–+ servings
mixed berry hand pie with glaze with a bite taken out on a cooling rack with more hand pies.

Mixed Berry Hand Pies with Glaze

Mimi Council
Naturally pink, full of mixed berry goodness inside a buttery and flaky crust. These Mixed Berry Hand Pies with Glaze can be enjoyed for breakfast, snack, or even dessert!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 30 minutes
Chill Time 6 hours
Total Time 6 hours 45 minutes
Course Dessert
Cuisine American
Makes 5 hand pies
Calories 556 kcal

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

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

Tips
  • 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

Calories: 556kcalCarbohydrates: 72gProtein: 6gFat: 28gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 73mgSodium: 222mgPotassium: 66mgFiber: 1gSugar: 32gVitamin A: 850IUVitamin C: 0.02mgCalcium: 17mgIron: 2mg
Want more recipes?Follow along on @mimisorganiceats for more inspiration!