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    Home » Recipes » Desserts » Fruit Desserts » Raspberry Hand Pies

    Raspberry Hand Pies

    Published: Feb 11, 2018 · Modified: Apr 25, 2022 by Barbara Curry · This post may contain affiliate links.

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    Two plates of raspberry hand pies surrounded by raspberries.

    Hand pies with the flakiest butter crust and a raspberry filling, are easier than they look and just the thing to share for Valentines day. Some unusual additions make these one of my favorites.

    A raspberry hand pie on a plate with a fork

    Everyone has their favorite method for making pie crust.  Mine has evolved over the years from using shortening to adding vodka.  This method which uses butter and apple cider vinegar is the one I have been using lately and creates the flakiest crust for these amazing hand pies. While some folks use their hands, I have better luck using the food processor for my crusts.

    A Raspberry Hand Pie on a plate

    The filling is simple with just a little sugar and orange zest along with some fresh thyme. The thyme really makes all the difference.  Before you seal up your cute little pie, add a slice of butter.

    Round dough with raspberry filling on a cookie sheet

    I’m not sure if this helps with the consistency of the filling or just adds to the depth of flavor, but don’t leave it out.  This is another fabulous recipe I found from Alison Roman’s book Dining In.  The only thing I changed was that I used orange zest instead of lemon.  Lemon was great but I thought the orange was just a little better. I’ve made six things so far from this cookbook that I have loved!

    A plate with a Raspberry Hand Pie

    How adorable are these.  I made mine into circles using a large mug as an outline and a sharp knife.  These would be perfect for Valentines dinner. I made them for Mikes’ birthday.

    Adapted from Dining In

    A raspberry hand pie on a plate with a fork

    Raspberry Hand Pies

    Author: Barbara Curry
    Hand pies with the flakiest butter crust and a raspberry filling, are easier than they look and just the thing to share for Valentines day. Some unusual additions make these one of my favorites.
    5 from 1 vote
    Print Pin
    PREP: 20 minutes
    COOK: 25 minutes
    TOTAL: 45 minutes
    Servings: 8

    Ingredients
     

    Crust

    • 2 ½ cups flour
    • 2 teaspoons sugar
    • 1 teaspoon salt
    • 20 tablespoons butter 2 ½ sticks chilled
    • 1 tablespoon apple cider vinegar
    • ¼ cup ice water

    Filling

    • 4 cups raspberries 2 pints
    • ¼ cup sugar
    • 1 teaspoon fresh thyme
    • 1 teaspoon orange or lemon zest
    • 4 tablespoons butter chilled cut into 8 pieces
    • ¼ cup Demerara sugar
    • 1 egg
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    Instructions
     

    Crust

    • In a food processor, add flour, sugar and salt and pulse to combine. Add butter, cut into 1 inch pieces, and pulse until it looks like coarse meal with no large chunks remaining. Add vinegar and water and pulse until the dough starts to come together. Place on floured surface and knead until all flour is incorporated, it won’t be smooth. Divide in half and pat into two flat disks about 1 inch thick. Wrap in plastic wrap and refrigerate for at least 2 hours.
    • Preheat oven to 375º. Line 2 baking sheets with parchment paper.
    • Roll the dough onto a lightly floured surface to ⅛ inch thick. Place on the lined pan and chill for about 10 minutes.

    Filling

    • Place raspberries, sugar, thyme, and orange zest in a small bowl. Gently mix.
    • Beat egg with 1 teaspoon of water and set aside.

    Assemble

    • Cut dough into 16 circles using a 4 ½ inch biscuit cutter or use a paring knife and cut around a cup that is the size you prefer. Divide the berry mixture among the 8 circles and top with a slice of butter. Brush the edge of the circle with the egg wash and add another circle on top. Press them together and seal with the tines of a fork. Brush with egg wash and sprinkle with extra thyme and Demerara sugar.
    • Cut one to two slits in the top of the pies to allow steam to escape . Bake for 25-30 minutes or until golden brown. Let cool before eating.

    Nutrition

    Serving: 1serving | Calories: 536kcal | Carbohydrates: 51g | Protein: 6g | Fat: 35g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 571mg | Potassium: 155mg | Fiber: 5g | Sugar: 16g | Vitamin A: 1111IU | Vitamin C: 16mg | Calcium: 37mg | Iron: 2mg
    Follow Me On SocialDid you make this recipe? Mention @ButterandBaggage or tag #ButterandBaggage on Instagram!

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    Comments

    1. cheryl says

      February 12, 2018 at 8:22 am

      Absolutely fantastic. They are a really special treat and not even hard to make. And, the best crust ever!

      Reply
      • Barbara Curry says

        February 17, 2018 at 6:10 am

        The crust may be my favorite part!

        Reply

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    Barbara Curry is the culinary adventurer of Butter & Baggage. With a dedicated enthusiasm for real butter made from happy cows she is in constant pursuit of delicious recipes and tasty dishes. She shares her experiences, ventures, and occasional misadventures because let’s face it things can get messy in any kitchen.

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