• 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
  • Course sugar
  1. PREHEAT oven to 400°F.
  2. LINE a large rimmed baking sheet with parchment paper.
  3. SPRINKLE countertop lightly with flour.
  4. UNFOLD puff pastry sheets and ROLL OUT to 11-inch square.
  5. CUT OUT 4 circles, about five inches each, from each pastry sheet.
  6. PLACE pastry circles onto prepared baking sheet.
  7. CRACK 1 egg into a small bowl, WHISK egg thoroughly, and SET ASIDE egg mixture.
  8. PLACE 1/3 cup granulated sugar into a large bowl.
  9. ADD 2 tablespoons cornstarch.
  10. STIR to combine ingredients.
  11. ADD 1 package blackberries, 1 package raspberries, and 1/2 cup blueberries.
  12. ADD 1/2 teaspoon lemon zest.
  13. TOSS ingredients lightly. Do not overmix.
  14. SPOON about 1/3 cup berry mixture onto one-half of one pastry circle.
  15. BRUSH edges of pastry circle lightly with egg mixture.
  16. FOLD dough over berry filling and CRIMP edges tightly with fork tines to seal.
  17. CUT 3 small vents on top of dough.
  18. REPEAT with remaining pastry circles and berry mixture.
  19. BRUSH tops of pies lightly with remaining egg mixture.
  20. SPRINKLE tops of pies with course sugar.
  21. BAKE until golden, about 20 to 25 minutes.
  22. TRANSFER to wire rack to cool slightly.
  23. SERVE Mixed Berry Hand Pies warm or at room temperature.
Calories 328.93
Total Fat 17.34 g
Saturated Fat 4.73 g
Cholesterol 26.88 mg
Sodium 311.20 mg
Total Carbohydrates 37.80 g
Dietary Fiber 2.44 g
Protein 5.83 g