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Blackberry-Raspberry Hand Pies

You can substitute store-bought dough in a pinch.

  • prep: 50 mins
    total time: 3 hours 10 mins
  • yield: Makes 8
Photography: David Malosh

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Ingredients

  • 1 tablespoon sour cream
  • 1 tablespoon fresh lemon juice (from 1 lemon)
  • 2 tablespoons ice water, plus more if necessary
  • 1 1/4 cups all-purpose flour, plus more for rolling
  • Coarse salt
  • 1/3 cup plus 1 teaspoon granulated sugar, divided
  • 1 stick cold unsalted butter, cut into small pieces
  • 3/4 cup fresh blackberries
  • 3/4 cup fresh raspberries
  • 1 tablespoon plus 1 1/2 teaspoons cornstarch
  • 1 large egg, lightly beaten
  • Fine sanding sugar, for sprinkling

Directions

  1. Step 1

    Whisk together sour cream, lemon juice, and ice water in a bowl. Mix together flour, 1/2 teaspoon salt, and 1 teaspoon granulated sugar in a large bowl. Add butter and beat with a mixer on medium-low until mixture resembles coarse meal with some blueberry-size clumps remaining. Gradually beat in sour-cream mixture until just combined but still crumbly. (Squeeze a small amount of dough to see if it holds together. Beat in more water, 1 teaspoon at a time, if necessary.) Divide dough in half, gather into 2 flat rectangles, and wrap in plastic wrap. Refrigerate until just firm, 45 minutes.

  2. Step 2

    Roll out each rectangle of dough into a 7-by-14-inch rectangle on a piece of floured parchment with a floured rolling pin. (Dough will be very thin.) Transfer rectangles on parchment to 2 baking sheets and refrigerate until firm, 15 minutes.

  3. Step 3

    Meanwhile, stir together berries, remaining 1/3 cup granulated sugar, cornstarch, and 1/4 teaspoon salt in a bowl. Slide 1 dough rectangle, still on parchment, onto a work surface. With a long side facing you, cut dough crosswise into four 3 1/2-by-7-inch strips.

  4. Step 4

    Mound 2 tablespoons berry mixture in center of bottom half of each strip. Brush edges with egg wash and fold top half over fruit to enclose. Press firmly to seal and trim bottom edge, leaving folded top edge uncut. Cut vents in each pie and place about 2 inches apart on baking sheet lined with fresh parchment. Transfer to freezer. Repeat with remaining dough and berry mixture. Freeze hand pies until very firm, at least 45 minutes.

  5. Step 5

    Preheat oven to 375 degrees with racks in upper and lower thirds. Lightly brush pies with egg wash and sprinkle with sanding sugar. Bake, rotating sheets and switching racks halfway through, until pies are golden brown, 35 to 40 minutes. Transfer to a wire rack to cool. Serve warm or at room temperature.

Source
Martha Stewart Living, July 2013

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Reviews (3)

  • 9 Jul, 2014

    I agree with all previous comments: These are really, really good but really, really a pain to work with the crust. I was hoping that they would be awful so I would not want to make them again but they were delicious. So, I'll try the circle cuts or maybe become a more accomplished crust roller so I can make them look like the ones from MSL kitchen. Super good, but hard to work with such thin dough.

  • 21 Sep, 2013

    these hand pies are amazing. I love the crust. I am a crust fanatic. So buttery and crisp yet melts in your mouth. Easy to make.
    I am about to make them again. I would like to know the nutritional info.

  • 21 Aug, 2013

    The picture associated with this recipe makes you want to make the hand pies, as does many of Martha's recipes. Beware, though. This is a long recipe and you need patience particularly with all the refrigerating and freezing.... frustrating but what was more frustrating was the way the dough had to be so thin. It was a little difficult to deal with and I don't think I would make these again, at least not in the square shape she recommends. Use a glass and cut out circles. You'll thank me.