Mixed Berry Hand Pies
by Molly Shuster
- 2 cups all-purpose flour
- 1 tsp. sugar
- 1/2 tsp. salt
- 1-1/2 sticks unsalted butter, cut into small pieces, very cold
- 1/2 cup plus 2 Tbsp. well-shaken buttermilk, very cold, plus more for brushing
- 2-1/2 cups mixed berries such as blackberries, blueberries, and raspberries
- 1/2 lemon, juiced
- 1/3 cup sugar
- 1 Tbsp. flour
- Turbinado sugar, for sprinkling
For the dough, whisk together the flour, sugar and salt. Add the butter and, using your fingers, mix until the butter is in pea-sized pieces. Stir in the buttermilk. Work the mixture just so that it comes together to form a dough. Pat into a square. Wrap with plastic wrap and refrigerate until well chilled, at least 2 hours or overnight.
Heat the oven to 400ºF.
Pour some buttermilk into a small bowl and have a pastry brush on hand.
For the filling, gently toss the berries, lemon juice, sugar, and flour together until mixed.
On a lightly floured surface, roll the dough into a 19 x 10-inch rectangle. Trim the edges. Using a ruler, cut into 6 strips that are 3-inches wide. Cut those strips crosswise into 4-inch pieces so that you have twelve 3x4 inch rectangles.
Using a small pastry brush or the tip of your finger, wet the edges of one of the rectangles with buttermilk. Add a large spoonful of berries, then top with a second piece of pastry. Press the edges together, then using the tines of a fork, press the edges to seal. Transfer to a baking sheet and place in the refrigerator. Repeat with remaining pastry and filling, chilling the finished pies while you work.
Brush the tops of the pastry with buttermilk. Sprinkle with turbinado sugar. Using a sharp knife, cut two small slits across the top of the pastry.
Bake until the juices have burst and the pastry is golden, about 25-30 minutes. Serve warm or at room temperature.
Yield: 6 individual pies