Field-Berry-Hand-Pies
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Field Berry Hand Pies

A tender and flaky hand pie, filled with cream cheese and a berry filling.

  • Prep Time: 1 hour 15 minutes
  • Cook Time: 20 minutes
  • Makes: 12 servings
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All You Need

  • 2 cups (500 mL) all-purpose flour
  • 1/4 tsp (1 mL) salt
  • 3/4 cup (175 mL) vegetable shortening, chilled and cubed
  • 9 tbsps (135 mL) ice water, divided
  • 1 cup (250 mL) frozen berries, thawed and drained
  • 1/4 cup (50 mL) Billy Bee Honey
  • 1 tsp (5 mL) fresh lemon juice
  • 1 tsp (5 mL) Club House Pure Vanilla Extract
  • 2 tbsp (30 mL) Club House Minute Tapioca
  • 3 tbsp (45 mL) cream cheese, softened
  • 1 beaten with 1 tbsp (15 mL) water
  • 1/2 cup (125 mL) icing sugar
  • 1 1/2 tbsp (22 mL) milk
  • 1/2 tsp (2 mL) Club House Pure Lemon Extract

Instructions

  1. In a large bowl, combine flour and salt together. Add in chilled, cubed shortening and using a pastry blender, mix together until large crumbs form.

  2. Add in 4 tbsp (60 mL) ice water, and fold mixture on top of itself, pushing in the middle.

  3. Add addition 4 tbsp (60 mL) of water and continue to form dough.

  4. Use your hands to form a ball. If the mixture is still too dry add one additional tbsp water.

  5. Turn out and wrap in plastic wrap for refrigerate for at least one hour.

  6. To make the filling, add thawed berries to a small sauce pan. Add in honey, lemon juice, vanilla extract and the tapioca.

  7. Simmer until thickened. Let cool.

  8. Preheat oven to 425°F (220°C) and line a large cookie sheet with parchment paper.

  9. Turn dough out onto lightly floured surface and roll out dough to about ¼-in (0.5 cm) thick and using a round cookie cutter (3-in/8 cm), cut out 24 rounds.

  10. Place 12 rounds on the lined baking sheet, spreading a ¼ tsp (1 mL) cream cheese onto the bottom. Top each pie round with 1 tsp (5 mL) berry mixture.

  11. Rim each pie round with the egg and water mixture. Add top round and using a fork seal the edges. Add some vents to the top of the pie using the fork as well.

  12. Repeat until all the dough is used.

  13. Brush each hand pie with egg and water mixture. Bake for 20 minutes or until pie crust is golden brown.

  14. Move to wire rack and cool slightly.

  15. To make the drizzle combine icing sugar, milk and lemon extract together until combined. Drizzle over top of hand pies.

  16. Tips: Extracts are a staple in many baking recipes, but switching up the extract allows a recipe to take on a new flavour! Try switching the Club House Pure Lemon Extract for Imitation Caramel Extract – you’ll love it. Add some natural sweetness to the hand pies by drizzling Billy Bee Honey over each.

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