70 minutes
Delicious hand pies filled with a sweet and tangy raspberry mixture, enclosed in a flaky, buttery crust.
Piecrust Dough, Chilled
0 disks
All Purpose Flour, For rolling
tablespoons
Large egg, Beaten with water for egg wash
each
Fresh Raspberries, Gently mixed
cups
Granulated Sugar, For raspberry mixture
cups
Fresh Thyme, Finely chopped
teaspoons
Citrus Zest, Finely grated
teaspoons
Unsalted Butter, Chilled and cut into pieces
tablespoons
Demerara Sugar, For sprinkling
cups
1. Prepare and Chill Dough
Preheat the oven to 375°F and line baking sheets with parchment paper. Dust a work surface with all-purpose flour, roll out the piecrust dough to about ⅛ to ¼ inch thick, and chill for 10 minutes.
2. Make Egg Wash
In a small bowl, beat together one large egg with a teaspoon of water to make an egg wash.
3. Prepare Raspberry Filling
Gently mix the fresh raspberries with granulated sugar, finely chopped thyme (if using), and citrus zest in a bowl, slightly breaking the berries to release their juices.
4. Assemble Hand Pies
Cut circles from the rolled dough and place on a baking sheet. Pile raspberry mixture onto each bottom circle, top with a piece of chilled butter, and cover with another dough circle. Seal edges with a fork.
5. Apply Egg Wash and Sugar
Brush the tops of the pies with egg wash, sprinkle with Demerara sugar and a few thyme leaves.
6. Bake Hand Pies
Bake in the preheated oven for 25 to 30 minutes until golden brown and juices begin to bubble. Let cool slightly before serving.
Ensure butter and liquids are very cold to help create flaky layers in your dough. Chilling your mixing bowl and tools can also be beneficial.
Refrigerate pies for 15-30 minutes before baking to help them hold their shape.
Mix just until the dough comes together to prevent overdevelopment of gluten and a tough pastry.
Crimp edges with a fork to prevent leaking, and cut small slits on top for steam to escape.
Rest the dough in the fridge for at least an hour or overnight to relax the gluten for easier rolling.
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