Servings: Makes 8 mini pies
Total Time: 25 minutes
Ingredients
- 2 Pie crusts or puff pastry sheets, thawed
- 1 1/2 cup Berries
- 1/4 cup Granulated sugar
- 1 tsp. Lemon zest (about 1/2 of 1 lemon)
- 1 Tbsp. Lemon juice (about 1/2 of 1 lemon)
- 1 Tbsp. Cornstarch
- 1 Egg, beaten
- optional, Turbinado sugar, for topping
Sweeten up breakfast time with these berry-filled and delicious Berry Hand Pies! Perfect for breakfast time with the family or bruch with the girls, these mini pies are sure to keep your tastebuds satisfied.
Directions
1. Preheat oven to 400°F.
2. Cut pie crusts or puff pastry sheets into 8 squares. Combine berries with sugar, lemon zest, lemon juice and cornstarch. Place berry mixture into the center of pastry sheets.
3. Brush edges with egg and fold edges to make a triangle. Crimp edges with a fork to secure the seal. Brush the top with egg and sprinkle with turbinado sugar, if desired.
4. Place on a baking sheet lined with parchment paper. Bake until golden brown, about 15 minutes. Let cool before serving.
Nutrition
Approximate nutrition information per serving (1/8 of recipe; using blueberries): 284 calories; 15 g fat; 7.5 g saturated fat; 210 mg sodium; 35 g carbohydrate; 2.2 g fiber; 11 g sugar; 4.7 g sugar
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