- 2 Cups Berries
- ½ Cup Pitted & Chopped Medjool Dates (soft)
- Pinch of salt
- 1 tsp Lemon Juice
- 2 Tbsp Water
- 1 Tbsp Cornstarch
- 1 – 2 Pie Crusts
- 1 Tbsp Coconut Milk (or preferred non-dairy)
- 1 Tbsp Agave (or preferred sweetener)
Pie Filling Directions:
Place 2 cups of your favorite berries or preferred filling (I used 1 cup freshly sliced strawberries, ¼ cup blueberries, ¼ cup raspberries and ½ cup blackberries) place in a small saucepan. Add the chopped dates, along with 1 tsp lemon juice, a pinch of salt and 2 tbsp of water. Mix together and heat until the berries are soft about 6-8 minutes over low heat, bringing to a simmer. In a small bowl, mix 1 tbsp of cornstarch with a couple spoonfuls of the juice from the berries. Add to the saucepan, bring to a boil for 2 minutes, stirring frequently until you are left with a thick pie filling. Take that and place in a different dish to cool, you can also cover and place in the fridge.
Berry Hand Pie Directions:
Meanwhile, roll out your dough. I find one of my recent pie crust recipes (gluten-free shown) makes 2 very large hand pies, roll to about 8” and fill with a few spoonfuls of the pie mixture. Fold over leaving a small edge. Press shut, roll the excess dough over to seal the pie, then pinch the edges using your knuckles with one hand and your finger to press in-between your knuckles. Repeat until done.
OR roll out your dough, make 4-6” circles to make more hand pies, fill with 2-3 tsp filling, gently fold the dough over, press shut with your fingers and then use a fork around the edges. Easy and beautiful.
Carefully transfer to a baking sheet lined with parchment paper or greased foil. Mix 1 tbsp coconut milk with 1 tbsp agave, brush on. Make 3 slits, place on the pan. Bake at 400 degrees for 25-30 minutes until golden and crisp. Allow to cool for 15+ minutes before eating. Enjoy!!!
Thanks for stopping by!! Happy baking! Love, Christa