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Prep Time:50 minsAdditional Time:1 hr 20 minsTotal Time:2 hrs 10 minsServings:10Yield:10 hand piesJump to Nutrition Facts
Prep Time:50 minsAdditional Time:1 hr 20 minsTotal Time:2 hrs 10 minsServings:10Yield:10 hand pies
Prep Time:50 mins
Prep Time:
50 mins
Additional Time:1 hr 20 mins
Additional Time:
1 hr 20 mins
Total Time:2 hrs 10 mins
Total Time:
2 hrs 10 mins
Servings:10
Servings:
10
Yield:10 hand pies
Yield:
10 hand pies
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1 ½cupsall-purpose flour, plus more for dusting1cupwhite whole-wheat flour2 tablespoons plus 1/3 cup sugar, divided½teaspoonsalt8tablespoonsunsalted butter, cut into small chunks9-11 tablespoons ice water1 ½cupsraspberries1 ½cupsblueberries2tablespoonscornstarch1egg, lightly beaten with 2 tablespoons water
Cook Mode(Keep screen awake)
Ingredients
1 ½cupsall-purpose flour, plus more for dusting
1cupwhite whole-wheat flour
2 tablespoons plus 1/3 cup sugar, divided
½teaspoonsalt
8tablespoonsunsalted butter, cut into small chunks
9-11 tablespoons ice water
1 ½cupsraspberries
1 ½cupsblueberries
2tablespoonscornstarch
1egg, lightly beaten with 2 tablespoons water
DirectionsWhisk all-purpose flour, whole-wheat flour, 1 tablespoon sugar and salt in a medium bowl. Cut butter into the flour using a pastry blender or your fingertips, leaving some pea-sized chunks remaining. Add just enough water to moisten, tossing with a fork to combine. The mixture will become shaggy and start to come together. (Note: There will be 2 to 3 tablespoons dry mixture in the bottom of the bowl.) Empty the shaggy dough onto a large piece of plastic wrap. Use the wrap to press the dough into a disk. Refrigerate for at least 20 minutes. Divide the dough into 10 pieces and form each one into a disk.Arrange two oven racks evenly in upper and lower thirds of oven. Preheat oven to 350 degrees F. Line two large rimmed baking sheets with parchment paper.Lightly dust work surface with flour. Roll each dough disk into a 6-inch round, about 1/8 inch thick. Transfer the dough rounds to the prepared baking sheets, spacing evenly.Stir raspberries, blueberries, cornstarch and 1/3 cup sugar together in a medium bowl. Using about 2 tablespoons berry mixture for each dough round, divide the berry mixture among the dough rounds, placing it on half of each round and leaving a 1-inch border around the edges. Do not overfill. Brush egg mixture along the edge of half of the circle. Fold the dough in half to cover the berry mixture. Crimp edges with a fork to seal.Brush the egg mixture over the crusts. Sprinkle the pies with the remaining 1 tablespoon sugar. Cut three small vent holes in each pie. Bake, switching the positions of the baking sheets halfway through baking, until the crusts are golden and the filling is bubbling, 25 to 35 minutes.Originally appeared: EatingWell.com, May 2018
Directions
Whisk all-purpose flour, whole-wheat flour, 1 tablespoon sugar and salt in a medium bowl. Cut butter into the flour using a pastry blender or your fingertips, leaving some pea-sized chunks remaining. Add just enough water to moisten, tossing with a fork to combine. The mixture will become shaggy and start to come together. (Note: There will be 2 to 3 tablespoons dry mixture in the bottom of the bowl.) Empty the shaggy dough onto a large piece of plastic wrap. Use the wrap to press the dough into a disk. Refrigerate for at least 20 minutes. Divide the dough into 10 pieces and form each one into a disk.Arrange two oven racks evenly in upper and lower thirds of oven. Preheat oven to 350 degrees F. Line two large rimmed baking sheets with parchment paper.Lightly dust work surface with flour. Roll each dough disk into a 6-inch round, about 1/8 inch thick. Transfer the dough rounds to the prepared baking sheets, spacing evenly.Stir raspberries, blueberries, cornstarch and 1/3 cup sugar together in a medium bowl. Using about 2 tablespoons berry mixture for each dough round, divide the berry mixture among the dough rounds, placing it on half of each round and leaving a 1-inch border around the edges. Do not overfill. Brush egg mixture along the edge of half of the circle. Fold the dough in half to cover the berry mixture. Crimp edges with a fork to seal.Brush the egg mixture over the crusts. Sprinkle the pies with the remaining 1 tablespoon sugar. Cut three small vent holes in each pie. Bake, switching the positions of the baking sheets halfway through baking, until the crusts are golden and the filling is bubbling, 25 to 35 minutes.
Whisk all-purpose flour, whole-wheat flour, 1 tablespoon sugar and salt in a medium bowl. Cut butter into the flour using a pastry blender or your fingertips, leaving some pea-sized chunks remaining. Add just enough water to moisten, tossing with a fork to combine. The mixture will become shaggy and start to come together. (Note: There will be 2 to 3 tablespoons dry mixture in the bottom of the bowl.) Empty the shaggy dough onto a large piece of plastic wrap. Use the wrap to press the dough into a disk. Refrigerate for at least 20 minutes. Divide the dough into 10 pieces and form each one into a disk.
Arrange two oven racks evenly in upper and lower thirds of oven. Preheat oven to 350 degrees F. Line two large rimmed baking sheets with parchment paper.
Lightly dust work surface with flour. Roll each dough disk into a 6-inch round, about 1/8 inch thick. Transfer the dough rounds to the prepared baking sheets, spacing evenly.
Stir raspberries, blueberries, cornstarch and 1/3 cup sugar together in a medium bowl. Using about 2 tablespoons berry mixture for each dough round, divide the berry mixture among the dough rounds, placing it on half of each round and leaving a 1-inch border around the edges. Do not overfill. Brush egg mixture along the edge of half of the circle. Fold the dough in half to cover the berry mixture. Crimp edges with a fork to seal.
Brush the egg mixture over the crusts. Sprinkle the pies with the remaining 1 tablespoon sugar. Cut three small vent holes in each pie. Bake, switching the positions of the baking sheets halfway through baking, until the crusts are golden and the filling is bubbling, 25 to 35 minutes.
Originally appeared: EatingWell.com, May 2018
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Nutrition Facts(per serving)261Calories10gFat39gCarbs5gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
