raspberry hand pies

Our icy, cold winter has produced unbelievably luscious raspberries so I’m baking RASPBERRY HAND PIES! For whatever reason, I’m fixated on hand piesI know, so strange. I think it might be the idea of not using a fork…

If you’ve stopped by my site over the last few days and found it gone,  I’ll sum it up with the explanation, ‘ I was experiencing some technical difficulty’.  I promise that I didn’t intend to be away so long.That’s a huge understatement but hopefully – fingers and toes crossed – it’s all behind us. Please accept my apologies for any inconvenience. While I was missing in action, the girls were home to celebrate Meggie’s marriage to Theo and their pregnancy. Hmmm…that sounds a little suspicious – lol. Truly, my site was down but here I am and good to go! I can’t wait to share Meggie and Theo’s party with you. I won’t have the photos for a bit so I’m holding off until they arrive. I want you to be able to see the whole picture.

SPOILER ALERT: It was awesome!

RASPBERRY HAND PIES
PASTRY
Makes 25 hand pies
Preheat oven 425*F

5 1/2 cups all – purpose flour
2 teaspoons salt
1 lb lard, room temperature
1 egg
1 tablespoon white vinegar
ice water

raspberry hand pies

FILLING:

1 quart fresh raspberries
1 cup sugar mixed with 2 tablespoons of cornstarch

THE STEPS:

  • Place flour and salt in a large mixing bowl and stir well.
  • Cut lard into the flour with a pastry blender until it resembles a coarse meal.

raspberry hand pies

  • Beat egg in the bottom of a one-cup measure.
  • Add vinegar then fill cup with ice water.
  • Pour mixture over flour and combine with a fork until it forms a mass. At this point, I put on a pair of disposable rubber gloves and finish working the lard into the flour.
  • Place pastry on a floured surface and knead several times.

raspberry hand pies

  • Divide pastry into 5 equal parts.
  • Flour surface again and roll out one piece of dough to ¼“ thickness. Add more flour if the pastry is sticking. Make sure that you are applying even pressure on your rolling-pin so that your pastry is able to bake evenly!
  • With a dry pastry brush, sweep off excess flour.
  • Cut out 5 – 5” circles then place 2 tablespoons of fruit in the center.
  • Brush two connecting edges with beaten egg and fold on the diagonal over the filling, pressing to seal.

raspberry hand pies / bitebymichelle.com

  • Repeat process .
  • Place hand pies on parchment lined baking sheet.
  • Using a pair of clean scissors, snip the center of one side of each hand pie to allow steam to escape.
  • Place baking sheet in oven for 10 minutes then reduce oven temperature to 350*F
  • Bake until crusts are golden brown and filling is bubbling, 15 to 20 minutes.
  • Cool slightly on a wire rack.Serve warm.

THE LOVE: The beautiful thing about pie pastry is how well it freezes. If you’d prefer to make fewer hand pies, freeze the left-over pastry for another use.

print recipe

raspberry hand pies / bitebymichelle.com

one year ago: zucchini, wild mint and toasted hazelnut salad with raspberries

two years ago: fresh raspberry pie

three years ago: zucchini carpaccio

Thanks for reading.

  • Perfection.

    • Michelle

      xo

  • KW

    Maybe I missed it, but where do you put in the sugar/cornstarch mixture?

    • I’m so sorry! You didn’t miss it – I neglected to add that step. After you roll out your pie circles add the filling…

  • OneBirdieMa

    Question: you use the egg with the water/vinegar mixture to make the pastry? And a second egg to seal the edges?