Butter & Baggage

Raspberry Hand Pies

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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
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Raspberry Hand Pies

A raspberry hand pie on a plate with a fork

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.

  • Author: Barbara Curry
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 8 1x
Scale

Ingredients

  • CRUST
  • 2 ½ cups flour
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 20 tablespoons butter, 2 1/2 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

Instructions

1. 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.
2. Preheat oven to 375º. Line 2 baking sheets with parchment paper.
3. Roll the dough onto a lightly floured surface to 1/8 inch thick. Place on the lined pan and chill for about 10 minutes.
4. Place raspberries, sugar, thyme, and orange zest in a small bowl. Gently mix.
5. Beat egg with 1 teaspoon of water and set aside.
6. Cut dough into 16 circles using a 4 1/2 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.
7. 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.

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