BLACKBERRY-RASPBERRY HAND PIES
You can substitute store-bought dough in a pinch.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 3h10m
Yield Makes 8
Number Of Ingredients 12
Steps:
- Whisk together sour cream, lemon juice, and ice water in a bowl. Mix together flour, 1/2 teaspoon salt, and 1 teaspoon granulated sugar in a large bowl. Add butter and beat with a mixer on medium-low until mixture resembles coarse meal with some blueberry-size clumps remaining. Gradually beat in sour-cream mixture until just combined but still crumbly. (Squeeze a small amount of dough to see if it holds together. Beat in more water, 1 teaspoon at a time, if necessary.) Divide dough in half, gather into 2 flat rectangles, and wrap in plastic wrap. Refrigerate until just firm, 45 minutes.
- Roll out each rectangle of dough into a 7-by-14-inch rectangle on a piece of floured parchment with a floured rolling pin. (Dough will be very thin.) Transfer rectangles on parchment to 2 baking sheets and refrigerate until firm, 15 minutes.
- Meanwhile, stir together berries, remaining 1/3 cup granulated sugar, cornstarch, and 1/4 teaspoon salt in a bowl. Slide 1 dough rectangle, still on parchment, onto a work surface. With a long side facing you, cut dough crosswise into four 3 1/2-by-7-inch strips.
- Mound 2 tablespoons berry mixture in center of bottom half of each strip. Brush edges with egg wash and fold top half over fruit to enclose. Press firmly to seal and trim bottom edge, leaving folded top edge uncut. Cut vents in each pie and place about 2 inches apart on baking sheet lined with fresh parchment. Transfer to freezer. Repeat with remaining dough and berry mixture. Freeze hand pies until very firm, at least 45 minutes.
- Preheat oven to 375 degrees with racks in upper and lower thirds. Lightly brush pies with egg wash and sprinkle with sanding sugar. Bake, rotating sheets and switching racks halfway through, until pies are golden brown, 35 to 40 minutes. Transfer to a wire rack to cool. Serve warm or at room temperature.
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malati rai
[email protected]I'm allergic to raspberries, so I used all blackberries instead. They were still delicious!
Theresa Adjei
[email protected]These hand pies are a bit too sweet for my taste. I think I'll try using less sugar next time.
Dr Fernando Gomez pinto
[email protected]I'm not sure what I did wrong, but my hand pies turned out dry and crumbly. Maybe I didn't add enough butter to the dough?
Oceana Kirk
[email protected]These hand pies are so delicious, I could eat them every day!
Tasmia Jahan
[email protected]I made these hand pies with my kids and they had a blast. They loved helping me make the dough and filling.
Midas Tamang
[email protected]These hand pies are the perfect combination of sweet and tart. The crust is flaky and the filling is delicious.
Orapeleng Kgosana
[email protected]I love that these hand pies can be made ahead of time. They're perfect for a quick and easy snack or dessert.
shaiem Bryson
[email protected]These hand pies are so easy to make, even for a beginner baker. I'm definitely going to be making these again and again.
Shalom Onyeanwusi
[email protected]I'm not a big fan of blackberries, but I loved these hand pies! The raspberries really balance out the tartness of the blackberries.
Hunter Butala
[email protected]These hand pies are the perfect summer treat! The berries are sweet and juicy, and the crust is buttery and flaky.
Md Shoel Rana
[email protected]I made these hand pies for a bake sale and they sold out in no time! They were so easy to make and everyone loved them.
randall crocker
[email protected]These hand pies were a huge hit at my last party! Everyone loved the combination of blackberries and raspberries, and the crust was flaky and delicious. I'll definitely be making these again.