Mixed Berry Puff Pastry Hand Pies
Prep Time:
20 minutes
Cook Time:
25 minutes
Serves:
8
Ingredients
- 1 Package (17.25 ounces) frozen puff pastry, thawed according to package instruction
- 1/3 Cup granulated sugar
- 2 Tablespoons cornstarch
- 1 Package (6 ounces) Driscoll's Blackberries
- 1 Package (6 ounces) Driscoll's Raspberries
- 1/2 Cup Driscoll's Blueberries
- 1/2 Tsp. lemon zest
- 1 large egg
- Coarse sugar
Directions
- PREHEAT oven to 400°F.
- LINE a large rimmed baking sheet with parchment paper.
- SPRINKLE countertop lightly with flour.
- UNFOLD puff pastry sheets and ROLL OUT to 11-inch square.
- CUT OUT 4 circles, about five inches each, from each pastry sheet.
- PLACE pastry circles onto prepared baking sheet.
- CRACK 1 egg into a small bowl, WHISK egg thoroughly, and SET ASIDE egg mixture.
- PLACE 1/3 cup granulated sugar into a large bowl.
- ADD 2 tablespoons cornstarch.
- STIR to combine ingredients.
- ADD 1 package blackberries, 1 package raspberries, and 1/2 cup blueberries.
- ADD 1/2 teaspoon lemon zest.
- TOSS ingredients lightly. Do not overmix.
- SPOON about 1/3 cup berry mixture onto one-half of one pastry circle.
- BRUSH edges of pastry circle lightly with egg mixture.
- FOLD dough over berry filling and CRIMP edges tightly with fork tines to seal.
- CUT 3 small vents on top of dough.
- REPEAT with remaining pastry circles and berry mixture.
- BRUSH tops of pies lightly with remaining egg mixture.
SPRINKLE tops of pies with coarse sugar.
- BAKE until golden, about 20 to 25 minutes.
- TRANSFER to wire rack to cool slightly.
- SERVE Mixed Berry Hand Pies warm or at room temperature.
- SERVE warm or at room temperature.
