Crispy Berry Hand Pie Cookies

A couple weeks back I made a fresh berry jam. I find they usually have a shorter shelf life than store bought so I always try to find ways to use them up quickly so they don’t go to waste. I am not a big sweets person so these cookies aren’t super sweet. They are subtle and great with tea. My husband loves snacking on these!

AuthorLaLaLaMarsh
Rating

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Yields12 Servings

 2 Premade pie doughsFound in the refrigerated section of the grocery store. Check ingredients to find the least processed.
 ½ cup Blueberry Blackberry JamOr favorite jam or pie filling
 1 Egg, beaten
 ¼ cup Turbinado sugar

1

Set the pie dough out on a cutting board for 10-15 minutes, just to warm up a bit. If its too cold still the dough is brittle and breaks rather than smoothly rolls out. While the dough is warming up get the oven preheating to 375. After its come up in temp roll each dough out flat. Grab a coffee mug or glass, we'll use this to cut the pie rounds. Using as much space as you can cut out 6 round from each dough. I can usually get 4, then I take the left over bits and roll them into 2 balls and roll them out with a cold glass or a rolling pin. Repeat this for the 2nd pie dough. you should have 12-16 rounds. They will look like 12 mini tortillas!

2

Using a normal spoon add one spoon of jam filling to the center of 6 rounds. Then place an unfilled round on top of each filled round. Using a fork press the prongs into the edges of each round sealing them up. With a knife or the prongs of the fork poke vents into each hand pie.

3

Once you've sealed each hand pie place it on a baking sheet covered in parchment paper.

4

With a brush apply a light coat of the egg to each hand pie. This gives it a nice shiny golden color once its baked.

5

Sprinkle each hand pie with a light dusting of the sugar. It gives a nice little texture and extra crunch.

6

Bake these babies for 12-18 minutes. You'll know they are done because they get a luster and become a dark golden or bronze color. Allow them to cool for 15 minutes before trying to eat them.

Ingredients

 2 Premade pie doughsFound in the refrigerated section of the grocery store. Check ingredients to find the least processed.
 ½ cup Blueberry Blackberry JamOr favorite jam or pie filling
 1 Egg, beaten
 ¼ cup Turbinado sugar

Directions

1

Set the pie dough out on a cutting board for 10-15 minutes, just to warm up a bit. If its too cold still the dough is brittle and breaks rather than smoothly rolls out. While the dough is warming up get the oven preheating to 375. After its come up in temp roll each dough out flat. Grab a coffee mug or glass, we'll use this to cut the pie rounds. Using as much space as you can cut out 6 round from each dough. I can usually get 4, then I take the left over bits and roll them into 2 balls and roll them out with a cold glass or a rolling pin. Repeat this for the 2nd pie dough. you should have 12-16 rounds. They will look like 12 mini tortillas!

2

Using a normal spoon add one spoon of jam filling to the center of 6 rounds. Then place an unfilled round on top of each filled round. Using a fork press the prongs into the edges of each round sealing them up. With a knife or the prongs of the fork poke vents into each hand pie.

3

Once you've sealed each hand pie place it on a baking sheet covered in parchment paper.

4

With a brush apply a light coat of the egg to each hand pie. This gives it a nice shiny golden color once its baked.

5

Sprinkle each hand pie with a light dusting of the sugar. It gives a nice little texture and extra crunch.

6

Bake these babies for 12-18 minutes. You'll know they are done because they get a luster and become a dark golden or bronze color. Allow them to cool for 15 minutes before trying to eat them.

Crispy Berry Hand Pie Cookies
 
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