I enjoy baking just about as much as I enjoy cooking. I think I'm one of those accidental bakers/cookers. I have multiple things that I have made once that turn out AMAZING but I swear it's beginners or first timers luck because half the time when I try and repeat a successful recipe, it ends up being not as good as the first time! So, last night I decided to make these cute berry hand pies. I didn't want to commit to a whole pie so these seemed like a yummy alternative and their very nostalgic to me. I remember growing up with my mom, dad, uncle, grandma's and grandpas making the best pies (must run in the blood) so anytime I make one, I think of them!

Here is the recipe for these fool proof morsels. By the way, this recipe has been altered because I added my own touches!

Ingredients:

1 pint of blueberries, washed
16 oz strawberries, washed
1/3 cup raw sugar
1 tbsp lemon juice
1/4 tsp salt
1/4 tsp almond extract
1/4 tsp vanilla extract
1 egg
6 Pillsbury pie crusts/ roll pastry version (chilled)

How To:

Preheat your oven to 375F.

 

Step 1: Take your pie crusts out of the refrigerator and roll out onto cutting board. They are moist enough when cold that you shouldn't need floor. Take a 4" bowl or round cookie cutter and make four cuts per roll. Each box comes with two crusts so you should be able to get eight hand pies out of each box, making a total of 24 pies.

Step 2: Put your blueberries, strawberries (cut into small chunks), sugar, lemon juice, salt, almond extract and vanilla extract in a bowl and mix together. This is your filling. Take your egg and whisk in a separate bowl. This is going to be the egg wash for your pies.

Step 3: Take a spoon full of fruit mixture and put it onto one of your small pie crusts. Fold your dough over so you make a half moon. Then, take a fork and press the dough together so that the fruit mixer and juices don't come out. Note, make sure your pies are full so that the portion of berries and crust is complimentary. No one wants an empty pie!

Step 4: Put parchment paper on your baking sheet and place the pies on the sheet. Take your egg wash and generously brush onto the tops of the pies. Then, take a small knife and cut an 'x' into the tops of the pies. I don't really know if that helps it bake better or not, but I think it looks cute!

Step 5: Bake for 22 minutes or until berry filling is bubbling and the tops of your hand pies are light brown and crispy looking.

Step 6: When done, remove pies from oven and then sprinkle with some raw sugar.  Let cool for a few minutes on the baking sheet and then remove them and place on a cooling rack for further cooling. If you want them warm from the oven, throw them in a bowl with a scoop of ice cream and have at it! Bon Appetit!