Delicious Raspberry Hand Pies
Yummy raspberry pies you can eat with your hands. These raspberry hand pies are a perfect dessert for a picnic or barbecue. No forks needed.
Prep Time20 mins
Cook Time18 mins
Total Time38 mins
- Pie Crust
- 1½ cup Flour
- ¾ teaspoon Salt
- 7 tablespoons Dairy Free Margarine or Butter
- 4-5 tablespoons Water
- Raspberry Filling
- 1 cup Fresh or Frozen Raspberries
- 3 tablespoons Sugar
- 2 tablespoons Water
Mix the flour and salt in a large bowl.
Cut in the butter or margarine, until pieces are the size of small peas.
Mix in the water a tablespoon at a time with a fork. Add just enough water to bring the mixture into a ball.
Wrap in plastic wrap and refrigerate an hour or two.
Mix all the filling ingredients into a small saucepan and heat over medium heat.
Bring to a boil, while stirring constantly, to avoid scorching the berries.
Once boiling, turn down heat to low and simmer until mixture is thickened.
Once thickened, place into a bowl and cool in the refrigerator slightly.
Assemble the Hand Pies
Roll out the Pie dough in a rectangle about 12 inches by 16 inches and cut 12, 4-inch squares.
Place a tablespoon of the cooled raspberry filling in the center of a pie crust square.
Fold over the pie crust to make a triangle and press the edges together.
Using a fork crimp the edges so they are secure. Poke a small vent hole in the top pie.
Repeat for each of the hand pies.
Place the hand pies on a lined cookie sheet and bake in a preheated 400-degree oven for 18 minutes or until golden brown.
Cool slightly (be careful filling will be very hot right out of the oven) and Enjoy!