Handpies are the sweetest summer treat- there’s something about finger food that feels like the hottest part of the year. I love the way these burst with flavor when you bite in and the extra high crust to filling ratio- I’m a sucker for a good pie crust.
- 1 1/3 cup flour
- 1 tbsp sugar
- 1/3 tsp salt
- 1 stick butter, chilled and diced
- ice water (at least a few tablespoons)
- 3 cups frozen mixed berries
- 1/3 cup sugar
- 2 1/2 tbsp flour
- 1 egg yolk
- 1/3 c turbinado sugar
Preheat an oven to 425 degrees. Mix the 1 1/3 cup flour, tablespoon of sugar, and salt in a food processor until evenly distributed. Pulse in the butter cubes until the mixture forms loose crumbs. Slowly add water, mixing as you go until the mixture just begins to come together and form a ball. Remove and knead together on a lightly floured surface. Divide in two and roll out into disks about 1/8 inch thick. Cover in plastic wrap and let chill for 2 hours.
Meanwhile, combine the frozen berries, 1/3 cup sugar and 2 1/2 tbsp flour in a bowl. Set aside.
Once the dough has chilled, place on a floured surface and cut rounds of the dough using a cookie cutter. Make as many as possible, keeping the number of disks even. Add a tablespoon or so of the berry mix to the center of half of the dough disks. Top with another disk and crimp the edges of the two disks together. Cut a few slashes in the top. Brush the top of each pie with egg yolk and a sprinkle of the turbinado sugar. Place the pies on a baking sheet and cook for 10-15 minutes at 425 degrees Fahrenheit or until the crusts are golden brown. Let cool at least 15 minutes before serving.