Say I LOVE You with easy to make but incredibly berry-licious heart-shaped hand pies.
The filling tastes like freshly picked berries, each one plucked with love to fill each and every hand pie. However, I have a confession: I have eaten those pre-packaged hand pies from time to time, no bad press, they do have their place in the pie world, but for Valentines Day homemade is the way I am going.
You have supreme power to decide what kind of berries to create your luscious filing and you’ll know exactly what’s in it, filling & crust (no mystery preservative or high fructose corn syrup). Fresh out-of-the-oven is always better, no matter how good any store-bought pie is made. You can freeze your unbaked hand pies for a quick dessert another day, it’s like you’ll be professing your love all over again.
But wait, there’s more! You will most likely end up with extra filling, and I want you to save that filling in the freezer for a later date. Pie tarts are coming and they use the same filling!!! No need to re-do what you’re doing now! With this little bit of future time you will acquire, it will give a little window for a walk in the park, pedicure, manicure, massage…. we could go on and on, couldn’t we? Sigh!
For six (6) pies using a heart-shaped cookie cutter that is about 4.25 x 4.0 inches, you will need 1 full double crust recipe, Grandma’s Pie Crust. I doubled the recipe because I made more than one flavor and I wanted more than 6 hand pies.
Roll out the pie crust dough the same as you would for any pie, cutting two for each hand pie. Place on parchment lined cookie sheet and spoon on about 3 Tablespoons of cooled pie filling.
Before you put the top crust on, use a very small tear-drop cutter or a straw (polka-dots would be fun) and make at least 3 steam vents (or you can put on top crust and use a knife to slice in vents). Assembling 2 to 3 pies at a time, wet the bottom crust with water around the edge, don’t worry if some of the filling oozes out, just press firmly with finger tips to seal (as they only bake for about 20 minutes, the filling will not bubble out, which is why the filling is pre-cooked). Brush with beaten egg, sprinkle on sugar and time to bake!
No worries about the little bits of filling that is oozing out a bit, I have never had a full on filling explosion, they baked beautifully (as you can see above).
DON’T FORGET TO SAVE THE LAST HAND PIE FOR YOURSELF!
- 4 to 5 Cups Berries (If Using Strawberries Chop Into Chunks)
- 1-1/4 Cup Sugar
- 3 Tablespoons Clear-Jel Or Tapioca Starch
- 2 Teaspoons Lemon Juice (Orange Juice If Using Black Raspberries)
- 1 Tablespoon Butter
- 1 Beaten Egg (Egg Wash)
- Extra Sugar For Top Crust
- 2 Recipes Grandma's Pie Crust (For 12 4x4 Hand Pies)
- 2 Cups flour
- 1 teaspoon salt
- 1 Tablespoon sugar
- 1/8 tsp. baking powder
- 3/4 to scant 1 cup shortening
- 1/3 to 1/2 cup cold water
- Cut in all dry ingredients until crumbly. Add water all at once and mix just until forms a ball (do not kneed or over mix). Divide dough in half (this will be rather soft). Roll out one half on heavily floured countertop, rolling out to about slightly thicker than 1/8-inch (slightly thinner than you would for full pie crust).
- In a large bowl, mix berries with sugar, lemon juice, and zest. Let sit for a couple of hours (or better if overnight) to draw out juice.
- Strain juice into a saucepan and stir in starch thickener until no lumps. Heat over medium to high heat stirring constantly with a whisk to cook into a beautiful gel-goo, this will only take a few short minutes and it will get very thick.
- Fold the mixture back into the berries, and stir in butter to melt.
- Heat Oven to 375.
- Roll out the pie crust dough the same as you would for any pie, cutting two hearts for each hand pie. Place on parchment lined cookie sheet and spoon on about 3 Tablespoons of cooled pie filling.
- Before you put the top crust on, use a very small tear-drop cutter or a straw (polka-dots) and make at least 3 steam vents (or you can put on top crust and use a knife to slice in vents).
- Assemble 2 to 3 pies at a time, wet the bottom crust with water or egg wash around the edge and press firmly with finger tips to seal, then crimp with fork.
- Brush with egg wash, sprinkle on sugar. Bake 22-25 minutes at 375.