Raspberry Hand Pies, Raspberry Pie, Raspberry mini pie, easter dessert

Raspberry Hand Pies are a delicious and easy to make on the go snack!

On-the-go snacks are necessary. Whether it’s an easy breakfast on your way out the door or a sweet treat on your next road trip, they make meals simple so you focus on all life’s surprises. And just in time for the hustle and bustle of spring, we’ve got the perfect carry around recipe for you! Try our Raspberry Hand Pies for a touch of tartness and a whole lot of sweetness. And since it’s a hand pie, you’ll see it disappear in big and small hands alike. Watch our video and then try this instant favorite yourself!

Ingredients

    Raspberry Hand Pie Ingredients, Raspberry Hand Pie, Raspberry Swirl, Raspberry Mini Pie

    Add that tart yet sweet touch to any treat simply with our Raspberry Swirl!

    • 2 ½ cups all-purpose flour
    • 2 sticks + 2 tbsp Plugra butter, cold and cubed
    • 1 tsp salt
    • 1 ½ tsp sugar
    • 4 tbsp ice water

Directions

    1. PIE DOUGH: Combine all the dry ingredients.
    2. Add the cold, cubed butter.
    3. Mix until the butter is pea-sized.
    4. Add the ice water and mix until the dough comes together.
    5. Wrap the dough in plastic and chill.
    6. RASPBERRY JAM: In a saucepan over low heat, combine the frozen raspberries and ¼ cup of sugar.
    7. Once the raspberries defrost and the sugar melts, bring the temperature up to medium-low and cook for 15 minutes, stirring occasionally.
    8. Combine the pectin and 1 tablespoon of sugar. Stir together to combine completely.
    9. Add the mixture to the raspberries.
    10. Bring to a boil and cook for 2 minutes, stirring.
    11. Remove from the heat and add the Raspberry Swirl.
    12. Cool the jam before refrigerating it overnight. Chill it in an ice bath if using immediately.
    13. ASSEMBLY: Roll out the dough to 1/8 inch.
    14. Cut it into squares using cookie cutters.
    15. Brush egg wash on the edges.
    16. Fill the centers of half the squares with jam.
    17. Cover each jam-filled square with another square. Press the edges together with a fork.
    18. Brush egg wash on the top of the pies and sprinkle with raw sugar.
    19. Chill them in the freezer for 5-10 minutes.
    20. Bake them at 350 °F degrees for 20-25 minutes.
    21. Dust them with powdered sugar or glaze with white icing.

      • The jam keeps for one week in the refrigerator.
      • To use the jam immediately, chill it in an ice bath.
      • Give them an Easter theme with specially themed stencils!
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