One day I saw this very tasty looking photo in a Martha Stewart magazine and got inspired! So I short cut substantially and they still came out great!
On a floured surface roll out pie dough a little thinner than I did.
cut into strips about 2-3” wide. Place some berries
in center of bottom half of each strip.
sprinkle a spoon of maple syrup granuals over berries.Brush edges with egg wash and fold top half over fruit . 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 parchment paper. Chill in freezer.
Preheat oven to 375 degrees Lightly brush pies with egg wash and sprinkle with sanding sugar.
Bake, until pies are golden brown, 35 to 40 minutes.
Serve warm or cooled.
Blueberry and Raspberry Hand Pies
ingredients
- pie crust dough, premade in advance or from the store
- blueberries and raspberries, frozen and thawed or fresh
- maple syrup granuals
- 1 egg for brushing tops of pies
- sanding sugar, for sprinkling
Roll out chilled pie dough and cut into strips about 2-3” wide. Place some berries
in center of bottom half of each strip. sprinkle a spoon of maple syrup granuals over berries. Brush edges with egg wash and fold top half over fruit . 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 parchment paper. Chill in freezer.
Preheat oven to 375 degrees Lightly brush pies with egg wash and sprinkle with sanding sugar. Bake, until pies are golden brown, 35 to 40 minutes. Serve warm or cooled.
