Burgundy Berry Hand Pies
Active Time: 45 Minutes
Total Time: 1 Hour 45 Minutes
Ode to the joy of pie – mix the best berries of the season and pack them in these sweet hand pies. Individually portioned so there’s no fighting over the last piece. We added Perfected Sodium Alginate to stabilize the pie filling so there’s no leaks and no berry stains on your favorite holiday sweater.
Pate Prisee (Pie Dough)
Ingredients
- 520g (4 cups 1 tbsp) Bread Flour (extra for dusting)
- 454g (1lbs) Butter, Cold
- 7.5g (1 1/2 tsp) Salt
- 50g (3 tbsp + 1 tsp) Skim Milk
- 60g (4 tbsp) Water
Equipment
- Cheese Grater
Timing
Active Time: 10 Minutes
Total Time: 1 Hour
Yield
~ 1lb Dough
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Mix Dough
In a bowl, mix together the bread flour and salt.
Use a cheese grater to shred the butter into the flour mixture.
Coat all the shards of butter with flour and salt mixture.
Slowly incorporate the water and milk until it forms a rough dough.
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Knead Dough
Knead the dough a 4-5 times or until it comes together. Do not overwork the dough.
Press the dough into a disc, cover, and place in the refrigerator until needed.
Burgundy Berry Pie Filling
Ingredients
- 325g (¾ lb) Strawberries, Stemmed & Quartered
- 300g (⅔ lb) Raspberries, Whole
- 300g (⅔ lb) Blackberries, Halved
- 100g (6 Tbsp 2 tsp) Sugar
- 7.5g (1 Tbsp ¼ tsp) Perfected Sodium Alginate
- 60g (¼ cup) Red Wine
- (use a dry full flavored wine like Zinfandel, Shiraz, or Rioja)
- 2.5g (1/2 tsp) Salt
- 3 Dashes Angostura Bitters
Equipment
- Medium Mixing Bowl
- Silicone Spatula
Timing
Active Time: 20 Minutes
Total Time: 1 Hour 30 Minutes
Yield
~ 1 Quart of Filling
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Prepare Berries
Reserve blackberries in a separate bowl they will be added last. Blackberries contain natural calcium that will prematurely gel the sodium alginate.
In a bowl dry mix together the sugar and perfected sodium alginate.
In a separate bowl place the strawberries, raspberries, sugar/ perfected sodium alginate mixture, red wine, bitters, and salt. Mix together gently with a rubber spatula until the berries are coated.
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Macerate Berries
Allow this mixture to sit for 1 hour to macerate and thicken.
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Add Black Berries
Add the blackberries and gently mix once again. Do your best to not break up the berries.
Allow it to sit for 10 minutes before use or refrigerate for up to 7 days.
Hand Pies
Ingredients
- 1 Recipe Pate Brisee
- 1 Recipe Burgundy Pie Filling
- 1 Egg
- 30g (1 oz) Water
Equipment
- Pastry Brush
- Rolling Pin
- Ruler
Timing
Active Time: 15 Minutes
Total Time: 15 Minutes
Yield
6 Hand Pies
-
Prepare Pate Brisee
Preheat an oven to 385°F.
Cut the pate brisee dough in half.
On a floured work surface roll out each of the pate brisee to a 1/4th inch thick rectangle The rectangle should roughly be 6 inches wide and 18 inches long.
Use the back of a knife and a ruler to gently mark the perimeter of each hand pie. Each pie will be 3 inches wide and 5.5 inches long. This will make 6 hand pies.
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Add Burgundy Berry Filling
In the center of each pie place a 2-3 oz line of pie filling leave ¾ inch on each side of the filling. Repeat this step until each hand pie has a bottom and filling.
Beat an egg and water for egg wash and brush all the exposed pie crust around the filling.
Gently lift the second sheet of pate brisee and lay it over the top of the base. Gently press around the pies to seal in the filling.
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Cut and Bake Hand Pies
Cut around the pies until they are all separated and crimp edges with a fork.
Place the pies on a sheet pan and brush the tops with egg wash. Cut a vent in the top of the pies before baking.
Bake at 385°F for 9 minutes. Cool completely before serving.
Summary
Recipe Name
Burgundy Berry Hand Pies
Author Name
Modernist Pantry
Published On
Preparation Time
Total Time
