The secret to a great pie filling in my opinion is texture. Inside my raspberry pies I include dried blueberries. Not only do they soak up the berry juices but they add a slightly chewy texture that gives these pies both body and more flavor.
Pie crust is always a great option to the outer layer of these hand held desserts but sometimes I just want a light, flaky and quick way to encase sweet berries. Puff pastry works great in this regard as is easy for anyone to use no matter what their level of expertise in the kitchen.
Moist, sweet raspberries cooked down into a thick stew with dried blueberries inside a buttery, flaky puff shell.
Raspberry Hand Pies
12 oz frozen raspberries
1/2 cup dried blueberries
1 tbl plus 2 tsp cornstarch
1/2 cup organic cane sugar, plus more for sprinkling
1 tsp vanilla extract
2 tbl ap flour
1 sheet frozen puff pastry, thawed
In a small pot combine the raspberries, dried blueberries, 1 tbl plus 1 tsp cornstarch,
cane sugar and vanilla. Toss to combine and bring to a boil. Reduce to a simmer and let thicken,
4-5 minutes. Remove from heat and let cool.
Lightly flour a countertop and roll out the creases in the puff pastry sheet.Cut the sheet
in half horizontally then cut twice vertically for a total of 6 rectangles.
Combine 1 tsp of cornstarch with 2 tbl of water and brush the edges of the rectangle
lightly with the cornstarch slurry. Dollap 2 spoonfuls of fruit in the center and fold over
like a book. Pinch to seal and use a fork to prick the edges. Brush the tops with the
cornstarch mixture and sprinkle with some sugar. Prick three dots on the top of each
pie to allow steam to vent out and chill for 30 minutes.
Preheat the oven to 375. Line a baking sheet with parchment and spray with cooking
oil. Lay out each handpie and bake for 20-25 minutes until golden brown and puffy.
Let cool for 10 minutes then serve.