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Mixed Berry Hand Pies

These Mixed Berry Hand Pies combine a buttery, flaky crust with a sweet-tart berry filling, topped with an elegant lattice design. Perfect for summer picnics, holidays, or whenever you’re craving a portable dessert!
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Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Course Breakfast, Brunch, Dessert
Cuisine N/A
Servings 8 hand pies
Calories 290 kcal

Ingredients
  

For the Crust:

  • 2 1/2 cups all-purpose flour
  • 1 tsp sugar
  • 1/2 tsp salt
  • 1 cup unsalted butter cold and diced
  • 6-8 tbsp ice water

For the Filling:

  • 1/2 cup strawberries chopped
  • 1/2 cup raspberries
  • 1/2 cup blackberries
  • 1/2 cup blueberries
  • 1/3 cup granulated sugar
  • 1 tbsp cornstarch
  • 1 tsp lemon juice
  • 1/2 tsp vanilla extract
  • 1 tsp salt

For Assembly:

  • 1 egg beaten (for egg wash)
  • 1 tbsp water

Instructions
 

  • In a large bowl, whisk together the 2 1/2 cups all-purpose flour, 1 tsp sugar, and 1/2 tsp salt. Add the cold, diced 1 cup unsalted butter and cut it into the flour using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
    2 1/2 cups all-purpose flour, 1 tsp sugar, 1/2 tsp salt, 1 cup unsalted butter
  • Gradually add the 6-8 tbsp ice water, 1 tablespoon at a time, mixing just until the dough comes together. Divide into two discs, wrap in plastic, and refrigerate for at least 30 minutes.
    6-8 tbsp ice water
  • In a medium bowl, combine the 1/2 cup strawberries, 1/2 cup raspberries, 1/2 cup blackberries, 1/2 cup blueberries, 1/3 cup granulated sugar, 1 tbsp cornstarch, 1 tsp lemon juice, 1/2 tsp vanilla extract, and 1 tsp salt. Stir gently to coat the berries evenly. Let sit while you prepare the dough.
    1/2 cup strawberries, 1/2 cup raspberries, 1/2 cup blackberries, 1/2 cup blueberries, 1/3 cup granulated sugar, 1 tbsp cornstarch, 1 tsp lemon juice, 1/2 tsp vanilla extract, 1 tsp salt
  • On a floured surface, roll out one disc of dough to about 1/8-inch thickness. Cut into 3x6 inch rectangles. Repeat with the second disc of dough, re-rolling scraps as needed. From half of the rectangles, cut thin strips to create a lattice topping.
  • Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
  • Place a heaping tablespoon of the berry filling in the center of each solid dough circle, leaving a 1/4-inch border. Lay the lattice strips over the filling, weaving them into your desired pattern. Trim the edges and press to seal. Crimp with a fork or your fingers.
  • Whisk the 1 egg and 1 tbsp water together. Brush over the lattice and edges of the pies. Sprinkle with coarse sugar, if desired. Bake for 20-25 minutes or until the crust is golden brown and the filling is bubbling. Let cool slightly before serving.
    1 egg, 1 tbsp water
Keyword Apple Desserts, Berry Tart