Mini Fruit Hand Pies Recipe


Berry Mixture

  •  4 C Mixed Berries (Fresh or Frozen)
  • 4 Tbsp Honey
  • ¼ C Sugar
  • 2 Tbsp Cornstarch
  • 2 Tbsp Water
  • Dash of Lemon Juice

Pie Dough

  • 2 1/2 C Flour
  • ½ Tbsp Sugar
  • ½ tsp Sea Salt
  • ½ lb. COLD Unsalted Butter, Diced into ¼” Pieces
  • 6 Tbsp Ice Water
  • 3 Tbsp Milk
  • 1 Egg

Mixed Berries

  • Place berries, honey and sugar unto a medium saucepan and cook over high heat until the berries have begun to release their juices
  • Mix together the water, dash of lemon juice and cornstarch and add to mixture; stirring often, continue to cook the berries until the sauce has thickened, place in bowl and refrigerate until cold
  • Once berries and pie crust(s) have rested, remove the pie crust and using a large circle cutter, cut pie crust, using as much dough as possible
  • Afterwards take your cold mixed berries and place 1-2 Tbsp of mixture inside the dough circles and fold into a crescent moon shape. 
  • Close together with a fork making fluted lines along the top of the turnover; brush with a small amount of milk and 1 egg, then bake at 375 degrees F until golden brown
  • Finish with berries and caramel sauce

Pie Crust

  • Place flour, sugar and salt into the bowl of a food processor and pulse a few times to combine

  • Add cold diced butter and pulse the mixture until coarse crumbs form with some pea-sized pieces, then stop mixing. Mixture should be dry and powdery
  • Add ice water and pulse until moist clumps or small balls begin to form 
  • Transfer dough to a clean work surface and gather together into a ball (DO NOT KNEAD)
  • Divide dough in half and flatten, cover in plastic wrap and refrigerate for 1 hour before using

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