Raspberry Hand Pies

Raspberry Hand Pies.jpg


Makes 14-16 Hand Pies

Preparation Time: 2 ½ Hours


  • 1 Cup. Frozen Organic Unsweetened Whole Raspberries

  • 1 Cup. Frozen Organic Unsweetened Black Cherries 

  • ½ Cup. Water 

  • 2 ½ Tbsp. Sugar

  • 1 Tsp. Vanilla Extract

  • 1 Tbsp. Lemon Juice

  • 1 ½ Tsp. Lemon Zest

  • 1 Tbsp. Cornstarch 

  • 1 Tbsp. Water


  • 2 Cup All Purpose Flour

  • 1 Tsp. Sugar

  • 1/2 Tsp Salt

  • 10 Tbsp. Unsalted Butter

  • 1/3 Cup Iced Water, plus 1 tablespoon 

  • 2 Tbsp. Heavy Cream

  • 1 Tbsp. Raw Sugar



  1. Combine raspberries and cherries, sugar, lemon zest, juice, and water in a medium saucepan. Cook over medium heat for 15 minutes. Add vanilla extract.

  2. Combine the cornstarch and 1 tablespoon of water until the cornstarch melts. Add this to the raspberry mixture and stir for 2 minutes and turn off heat.

  3. Set aside and allow the fruit mixture to cool completely. 


  1. Combine flour, salt and sugar in a large mixing bowl. Add the butter and work into flour, until butter is distributed through the flour, but still in large, pea-sized chunks.

  2. Add water and combine until it comes together and form a flat disk of dough. Wrap in plastic wrap and refrigerate for at least 1 hour, preferably overnight.

To Assemble:

  1. Line a baking sheet with parchment paper; set aside. 

  2. Roll out dough on a lightly floured surface until very thin, about 1/8-inch thick. Using cookie cutter, cut out 14-16, 4 inch circles. Gather the scraps, re-roll, and cut additional circles.

  3. Evenly distribute filling in center of each circle. Fold the top half of the dough over and tightly seal the dough together. Using a fork to seal the edges. 

  4. Brush the top of the pies with heavy cream, followed with raw sugar.

  5. Poke two holes into the top of each pie using a knife or metal skewer.

  6. Lay pies on a lined baking sheet and bake for 25-30 minutes until golden brown. Enjoy!