Gloria Harrison, manager of both Laytonville and Ukiah farmers markets, generously shared this recipe with us. Harrison, who is an accomplished cook, suggests using fresh berries from local farmers for this recipe during the spring and summer months.
Triple Berry Hand Pies
Equipment
- 1 Food processor
Ingredients
Ingredients for crust
- 4 oz cold butter
- 4 oz cream cheese
- ¼ cup heavy cream
- 1.5 cups flour*
- ½ tsp salt
- 1 beaten egg
Ingredients for filling
- 1 cup blueberries
- ½ cup raspberries
- ½ cup of blackberries
- ½ cup sugar
- 3 tbsp corn starch
- ½ tsp cinnamon, ginger or cardamon
- ½ tsp vanilla
- 1 tbsp lemon juice
- 1 pinch salt
- 2 tbsp cinnamon sugar (for topping)
Ingredients for glaze
- 1 cup powdered sugar
- 1 tsp vanilla
- 1 ½ tbsp water
Instructions
- To make the crust, cut the butter into small cubes. Process the butter, cream cheese, and heavy cream in a food processor, scraping sides frequently, until well blended. Add the flour and salt and process until mixture forms a ball. Remove from the food processor and divide the dough into two parts. Flatten each into a disc and refrigerate for about 30 minutes.
- While you wait for the dough to chill, gently blend all the filling ingredients together (minus the cinnamon sugar) and set the mixture aside.
- After removing the dough from the fridge, preheat your oven to 375 degrees and start assembling the pies. Flour up a cutting board and rolling pin and roll each piece of dough to a thickness of ⅛”. Use a circular cookie cutter to cut 6” circles. Beat the egg in a small bowl and brush the edges of each circle with the egg. Fill each pie crust with one heaping tablespoon of fruit, then fold over and crimp-seal the edges with a fork. Use the fork to gently poke vent holes in the top of each filled pie.
- Place the pies on cookie sheets lined with parchment paper. Brush each one with beaten egg and sprinkle with cinnamon sugar. Bake for 20 to 30 minutes. When done baking, let them cool for at least 15 minutes.
- While the pies are cooling, prepare the glaze. Blend all three ingredients together with a fork until smooth. Use water to adjust the thickness of the glaze. Drizzle glaze over cooled pies and serve.
Notes
*Namaste Perfect Blend flour can be substituted for white flour
