These flaky hand pies are packed with a juicy raspberry-blackberry filling.
A light sprinkle of sugar on top of these pies provides a sweet crunch.
This recipe is an air-fryer variation of theseMixed Berry Hand Piesby Katie Webster.
Photo: Photographer: Kelsey Hansen, Food Stylist: Charlie Worthington, Prop Stylist: Stephanie Hunter
Cut butter into the mixture using a pastry blender or your fingertips, leaving some pea-sized chunks remaining.
Empty the dough onto a large piece of plastic wrap.
Using the plastic wrap, press the dough into a disk.
Wrap completely and refrigerate for at least 20 minutes and up to 3 days.
Divide the dough into 2 portions.
Lightly dust a work surface with flour.
Roll each portion into a 1312-by-9-inch rectangle, about 18-inch thick.
Cut each rectangle into 6 (412-by-3-inch) rectangles.
Combine raspberries, blueberries, cornstarch and 13 cup sugar in a medium bowl.
Brush egg mixture along the edge of half of each square.
Fold the dough in half to cover the filling; crimp edges to seal.
Brush tops with the egg mixture; sprinkle with the remaining 1 tablespoon sugar.
Cut 3 small vent holes on top of each pie.
Tip
Try these filling variations.
cornstarch in a medium bowl; proceed as directed.
Peach:In Step 3, combine 3 cups chopped peaches, 1/3 cup sugar, 2 Tbsp.
cornstarch and 1/4 tsp.
grated fresh ginger in a medium bowl; proceed as directed.
cornstarch and 1/4 tsp.
ground cinnamon in a medium bowl; proceed as directed.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
