Introducing Berry Hand Pies that are out of this world, can't keep your hands off them good. They look and taste way to good to be healthy, yet they have no sugar in the pie filling, the crust is gluten-free and are 100% vegan. The crust even has an oil-free option.
The inside large hand pies are made with the gluten-free pie crust found here. The outer, smaller pies are made with a similar gluten-free recipe yet with a touch more flour, instead of oat flour I used amaranth flour. To make cherry hand pies, replace the berries with cherries you can even use cranberries to sweeten, or use any filling you desire. Learn how I made these hand pies by reading below or watch my new video with my first voice-over giving you instructions along the way.
Berry Hand Pies
Brush with:
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
- 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
Brush with:
- 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
