Using an air fryer for these individual berry-stuffed pies saves on baking time and keeps your kitchen cool in hot summer months. Rolling the dough into tidy circles takes a little practice, but you can easily trim off any misshapen edges or just fold them into the crimping.
Make the crust: Whisk together the flour, granulated sugar, salt and baking powder in a bowl. Add half of the butter and the shortening; rub it in until the shortening disappears. Work in the remaining butter until it is in pea-size pieces. Using a fork, mix in 4 tablespoons ice water; gradually mix in up to 2 more tablespoons ice water until the dough holds together when squeezed.
Turn out the dough onto a sheet of plastic wrap. Knead it a few times, then shape into a disk, wrap and refrigerate until firm, about 2 hours.
Meanwhile, make the filling: Combine the berries, granulated sugar, cardamom, salt and 1 tablespoon water in a saucepan. Cook over medium heat, stirring, until the berries release their juices and come to a simmer. Continue to cook, stirring, until thickened, 10 minutes. Whisk together the cornstarch and lime juice; stir into the filling. Cook until glossy, about 30 seconds. Remove from the heat; let cool, stirring occasionally.
Divide the dough into 8 pieces. One piece at a time, squeeze the dough into a ball, then flatten on a lightly floured surface. Roll out to a 6-inch round, dusting with flour as needed; top with 2 tablespoons of the filling. Brush the beaten egg around the edge, then fold in half to make a semicircle; fold in the edge and crimp to seal. Refrigerate while you make the rest.
Preheat a 6-quart air fryer to 350˚F. Brush the pies with the egg and cut 2 slits in the top of each. Working in batches, set the pies in the air fryer basket and cook until browned, 15 to 18 minutes. Remove to a rack to cool.
Make the glaze: Whisk the confectioners’ sugar with 2 to 3 teaspoons water until smooth; drizzle over the hand pies.
Tools You May Need
Photograph by Ryan Liebe
Tools You May Need
Price and stock may change after publish date, and we may make money off
these links.
By entering your email address, you agree to our Terms of Use
and acknowledge the Privacy Policy.
Food Network and
its affiliates
may use your email address to provide updates, ads, and offers.
To withdraw your consent or learn more about your rights, see the
Privacy Policy.