A blend of blackberries, blueberries and raspberries with a hint of orange is encased in puff pastry and baked until golden brown and oozing with sweet berry juices. These mixed berry hand pies are easy to make and can be assembled and refrigerated a couple hours before baking.
- 1 Package (17.25 ounces) frozen puff pastry, thawed according to package instruction
- 1/3 Cup sugar
- 2 Tablespoons cornstarch
- 1 Package (6 ounces or 1 1/3 cups) Driscoll's Blackberries
- 1 Package (6 ounces or 1 1/3 cups) Driscoll's Raspberries
- 1/2 Cup Driscoll's Blueberries
- 1/2 Tsp. orange zest
- 1 large egg
Mix together sugar and cornstarch in a large bowl. Add blackberries, raspberries, blueberries and orange zest and toss until evenly blended. Beat egg in a small bowl. Set aside.
Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper. Roll 1 sheet puff pastry to an 11-inch square on a lightly floured surface. Cut 4 large (5-inches each) circles out of each sheet of pastry. Discard trimmings. Place pastry rounds on prepared sheet and put about 1/3 cup berry mixture onto one-half of each round. Lightly brush edge of circle with egg. Fold dough over filling and crimp edges tightly to seal. Cut 3 small vents on top of dough. Repeat with remaining pastry and berry mixture. Brush pies with remaining egg.
Bake until golden, 30 to 35 minutes. Transfer to wire rack to cool slightly.