- Level: Easy
- Total: 2 hr (includes chilling and cooling times)
- Active: 30 min
- Yield: 10 hand pies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 314
- Total Fat
- 16 g
- Saturated Fat
- 10 g
- Carbohydrates
- 38 g
- Dietary Fiber
- 1 g
- Sugar
- 13 g
- Protein
- 4 g
- Cholesterol
- 58 mg
- Sodium
- 284 mg
- Level: Easy
- Total: 2 hr (includes chilling and cooling times)
- Active: 30 min
- Yield: 10 hand pies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 314
- Total Fat
- 16 g
- Saturated Fat
- 10 g
- Carbohydrates
- 38 g
- Dietary Fiber
- 1 g
- Sugar
- 13 g
- Protein
- 4 g
- Cholesterol
- 58 mg
- Sodium
- 284 mg
Ingredients
Pie Dough:
Berry Filling:
Assembly:
Directions
- Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.
- For the dough: Add the flour, granulated sugar and salt to a food processor and pulse to combine. Add the butter and pulse until mealy. Combine the water and vinegar in a liquid measuring cup; slowly drizzle into the flour mixture with the food processor running until the dough begins to become homogeneous—do not overmix. Turn the dough out onto a clean surface and press into a disc. Wrap tightly with plastic wrap and refrigerate for 30 minutes.
- For the filling: Meanwhile, combine the berries, 1/3 cup sugar, lemon juice and salt in a medium heatproof bowl. Cover with plastic wrap and set aside to let the berries macerate, about 30 minutes.
- Transfer the macerated berries along with the juices to a medium saucepan over medium heat. Meanwhile, combine the Zinfandel and cornstarch in a small bowl and whisk together, breaking up any clumps. Add to the berries and cook until thickened, another 5 minutes or so. Transfer the filling to the medium heatproof bowl; add the lemon zest, butter, almond extract and remaining 2 tablespoons granulated sugar and toss to combine. Cover with plastic wrap and let cool in the fridge.
- For the assembly: Divide the dough into 10 even pieces. Roll each piece into a round 5 inches in diameter and 1/4 inch thick. Keep the dough covered with plastic wrap as you work with 1 round at a time. Whisk the egg, salt and 1 tablespoon water. Brush around the edge of a dough round and add about 1 1/2 tablespoons of the filling to one side of the round, leaving 1/2 inch of the dough empty at the edge. Fold the round in half over the filling to create a half-moon shape, crimp the edges with a fork to seal then trim off any excess dough.
- Place all the pies on the prepared baking sheet and brush with more of the egg wash. Sprinkle with sanding sugar if using. Bake pies until golden brown, 20 to 25 minutes, rotating the pan 180 degrees halfway through baking. Transfer the pies to a wire rack to cool.
