Double-Berry Hand Pies

Double Berry Hand Pie

Nothing says summer like a delicious berry filled hand pie. This Double-Berry Hand Pie is filled with fresh strawberries and fresh blueberries. Using freeze-dried strawberries in the hand pie dough gives an extra dose of berry-goodness to this delightful hand pie. 

We’ve simplified creating this hand pie by using precut parchment from Kana. Each precut sheet perfectly fits into the bottom of a sheet pan, reducing waste and creating a nonstick surface to easily remove these beautiful hand pies from the pan. Kana parchment sheets are responsibly made from wood pulp sourced exclusively from sustainably managed forests in Finland and coated with a natural silicone, giving them a high-performance nonstick and greaseproof finish that offers a healthier way to bake. Not only are these sourced with sustainability in mind, but the sheets are also completely compostable and biodegradable. With an irresistible recipe in hand, it’s an all-around win, so grab a sheet and preheat your oven!

Double-Berry Hand Pies
Makes about 8
  • Strawberry Pie Dough (recipe follows)
  • 1 cup (152 grams) quartered fresh strawberries
  • ¾ cup (128 grams) fresh blueberries
  • 2 tablespoons (28 grams) firmly packed light brown sugar
  • 2 tablespoons (16 grams) all-purpose flour
  • 1 teaspoon (1 gram) lemon zest
  • 1 tablespoon (15 grams) fresh lemon juice
  • 1 teaspoon chopped fresh thyme
  • ¼ teaspoon kosher salt
  • 1 large egg (50 grams)
  • 1 tablespoon (15 grams) water
  • 2 tablespoons (24 grams) turbinado sugar
  • Strawberry Balsamic Reduction (recipe follows)
  1. Line 2 baking sheets with parchment paper.
  2. Roll half of Strawberry Pie Dough to ⅛-inch thickness. Using a 4½-inch round cutter, cut dough, rerolling scraps only once. Repeat with remaining Strawberry Pie Dough. Place rounds between sheets of parchment paper, and refrigerate for 5 to 7 minutes.
  3. In a medium bowl, stir together strawberries, blueberries, brown sugar, flour, lemon zest and juice, thyme, and salt. In a small bowl, whisk together egg and 1 tablespoon (15 grams) water. Brush edges of dough with egg wash. Place 1½ tablespoons strawberry mixture in center of half of rounds. Top with remaining rounds, and press edges with a fork to seal. Place on prepared pans, and freeze for 15 minutes.
  4. Preheat oven to 375°F (190°C).
  5. Brush frozen hand pies with egg wash, and sprinkle with turbinado sugar. Cut small vents in top of dough to release steam.
  6. Bake until golden brown, about 20 minutes. Drizzle with Strawberry Balsamic Reduction. Serve warm.

Strawberry Pie Dough
  • 2½ cups (313 grams) all-purpose flour
  • ½ cup (8 grams) freeze-dried strawberries
  • 1 tablespoon (2 grams) fresh thyme leaves
  • 1 teaspoon (3 grams) kosher salt
  • 1 teaspoon (4 grams) granulated sugar
  • 1 cup (227 grams) cold unsalted butter, cubed
  • 4 to 8 tablespoons (60 to 120 grams) ice water
  1. In the work bowl of a food processor, place flour, freeze-dried strawberries, thyme, salt, and sugar; process until well combined. Add cold butter, and pulse until mixture is crumbly. With processor running, add ice water, 1 tablespoon (15 grams) at a time, just until dough comes together. Turn out dough onto a lightly floured surface, and divide in half. Shape each half into a disk, and wrap in plastic wrap. Refrigerate for at least 2 hours.

Strawberry Balsamic Reduction
  • ⅓ cup (80 grams) white balsamic vinegar
  • 1⅓ cups (202 grams) quartered fresh strawberries
  • 2 tablespoons (28 grams) firmly packed light brown sugar
  • ¼ teaspoon kosher salt
  • ¼ teaspoon lemon zest
  1. In a small saucepan, bring vinegar to a boil over medium heat. Reduce heat to low; simmer until slightly thickened, 2 to 4 minutes. Stir in strawberries, brown sugar, salt, and zest. Increase heat to medium, and bring to a boil. Reduce heat to low; simmer until strawberries have released their juices and softened, about 5 minutes.
  2. Using the back of a wooden spoon, crush strawberries against sides of pan. Continue simmering until sauce has thickened slightly. Remove from heat, and transfer to the container of a blender; purée until smooth. Let cool completely. Refrigerate in an airtight container for up to 6 days.


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