Air Fryer Berry Hand Pies
- Level: Easy
- Yield: 8 hand pies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 358
- Total Fat
- 16
- Saturated Fat
- 8
- Carbohydrates
- 51
- Dietary Fiber
- 3
- Sugar
- 23
- Protein
- 5
- Cholesterol
- 54
- Sodium
- 156
- Total: 3 hr 20 min (includes chilling time)
- Active: 1 hr
Ingredients
For the Crust:
2 cups all-purpose flour, plus more for dusting
2 tablespoons granulated sugar
1/2 teaspoon kosher salt
1/4 teaspoon baking powder
1 stick cold unsalted butter, cut into small pieces
2 tablespoons cold vegetable shortening
4 to 6 tablespoons ice water
For the Filling and Glaze:
1 cup blueberries
1 cup raspberries
1/2 cup chopped strawberries
1/4 cup granulated sugar
1/4 teaspoon ground cardamom
Pinch of kosher salt
1 tablespoon plus 2 to 3 teaspoons water
1 tablespoon cornstarch
1 tablespoon fresh lime juice
1 large egg, lightly beaten
3/4 cup confectioners’ sugar
Directions
Special equipment:
a 6-quart air fryer- 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.