Equipment
Ingredients
dough
- 15 g all-purpose flour, for dusting
- 1 pie crust
- 2 eggs, lightly beaten
filling
- 350 g mixed fresh berries, sliced if large
- 100 g granulated sugar
- 30 g cornstarch
- 3 g lemon zest
- 20 ml lemon juice
- 1 g fine sea salt
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 355 kcal
- Protein
- 5 g
- Carbohydrates
- 58 g
- Fat
- 13 g
- Fiber
- 4 g
- Sugar
- 32 g
- Sodium
- 319 mg
- Saturated Fat
- 3 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 8 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 47 mg
- Potassium
- 116 mg
- Calcium
- 35 mg
- Iron
- 2.8 mg
- Magnesium
- 22 mg
- Phosphorus
- 88 mg
- Zinc
- 1.2 mg
- Vitamin A
- 20 mcg
- Vitamin C
- 16 mg
- Vitamin D
- 0.3 mcg
- Vitamin E
- 1.0 mg
- Vitamin K
- 9 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.1 mcg
- Thiamin
- 0.19 mg
- Riboflavin
- 0.20 mg
- Niacin
- 1.7 mg
- Folate
- 46 mcg
- Water
- 15 g
- Caffeine
- 4 mg
Sources: Aggregated Public Data, USDA FoodData Central
Method
Roll each dough disk on a floured surface into a 25cm (10-inch) square, roughly 3mm (1/8-inch) thick. Cut four 12.5cm (5-inch) circles from each square. Transfer circles to a baking sheet and chill for 10 minutes.
Stir the berries, sugar, cornstarch, lemon zest, lemon juice, and salt in a medium bowl until the fruit is thoroughly coated.
Apply a thin layer of egg wash to the outer edges of the chilled dough circles. Place approximately 60ml (1/4 cup) of filling onto the center of each circle, leaving a 2.5cm (1-inch) border.
Fold the dough over the fruit to create a half-moon shape. Press the edges together firmly to seal, and crimp with a fork.
Cover the assembled pies and refrigerate for 1 hour to set the pastry.
Preheat the oven to 220°C (425°F) with the rack set in the center. Line a baking sheet with parchment paper.
Brush the tops of the pies with the remaining egg wash and cut three small steam vents in the top of each. Bake at 220°C (425°F) for 20 to 25 minutes until the pastry is golden and the filling bubbles. Cool for 10 minutes.
Allow the pies to cool completely on a wire rack before serving or storing.
Chef's Notes
- For the flakiest crust, ensure your pie crust is well-chilled throughout the process. Cold butter creates steam pockets during baking, leading to a lighter, more tender pastry.
- When mixing the berry filling, avoid over-mixing, which can break down the berries too much. A slightly chunky texture is desirable for hand pies.
- Don't skip the chilling steps. Chilling the dough circles before filling and chilling the assembled pies before baking helps prevent the pastry from shrinking and ensures a crispier crust.
- Adjust the cornstarch slightly based on the juiciness of your berries. If using very ripe or frozen berries, you might need a touch more cornstarch to achieve the desired thickened consistency.
Storage
Refrigerator: 3 days — Store in an airtight container.
Freezer: 1 month — Freeze in a single layer before transferring to a bag.
Reheating: Warm in a 175°C (350°F) oven for 5-8 minutes to restore crispness.
Troubleshooting
Filling leaks out during baking
Cause: Edges were not sealed properly or the pie was overfilled
Fix: Cannot be fixed once baked; serve as is.
Prevention: Ensure a clean 2.5cm border and press firmly with fork tines to crimp.
Soggy bottom crust
Cause: Oven temperature too low or filling was too wet
Fix: Place back in oven on a lower rack for 5 minutes.
Prevention: Ensure oven is fully preheated to 220°C and cornstarch is measured accurately.
Cultural Context
Hand pies, also known as pasties or turnovers, have a long history, with early versions dating back to medieval times. Initially, they were often savory, portable meals for laborers. In American culture, fruit-filled hand pies became a popular sweet treat, especially at picnics, bake sales, and as a convenient dessert for on-the-go enjoyment.
