Receta Berries & Cream Hand Pies

by Food Wine Thyme

Using store bought pie crust makes these hands pies are breeze to make. Occasionally I get the urge to bake something. It can’t be overly complicated otherwise I will screw it up. I’m sure with enough practice I would get really good at it but choose not to for the sake of my waist line. It’s all about to change since the season of baking is almost here. As you can tell by this recipe, I started practicing. I don’t know about you but I’m sort of tired of looking at all the pumpkin recipes, especially since I am not very big on pumpkin to start with. Every year I try to like pumpkin pie, but the texture and the flavor does not agree with me. These handpies are a whole separate ball game. They don’t require a lot of skill. A little portion control never hurt anyone as well. They are just the right size whether you’re driving to work in the morning and need a quick snack or as dessert after a big meal. They make a fantastic addition to kids lunch boxes. Hungry yet? I bet you are! Berries & Cream Hand Pies   Print Prep time Cook time Total time   Author: Kathy Steger Serves: 12 Ingredients 2 cups frozen mixed berries ¼ cup granulated sugar juice of ½ lemon 2 tbsp low fat cream cheese 1 package refrigerated pie dough (like Pillsbury) 2 tbsp all purpose flour Instructions In a small bowl combine berries, sugar and lemon. Stir to combine. Let sit out for about 10 minutes. Spread flour on a clean working surface, unroll one pie crust and using a wine glass to cut out circles. Tip: dip the glass edge into flour so that it doesn’t stick to the dough. Re-roll the scraps and continue cutting out circles until you run out of dough, ensuring you end up with an even number of circles. This should make about twelve circles. Spread a little cream cheese on 6 of the dough circles. Fill the circles with the berry mixture. Wet the edges by dipping your finger in water and wetting only the outer part. Then top each with another dough circle. Press to seal. Then using a fork press to make a design and create a better seal. Repeat with the remaining dough. Arrange on a baking sheet lined with parchment paper. Brush each pie with the egg wash, and using a sharp knife, cut two or three vents on the top of each pie. Sprinkle the pies with sugar (optional). Bake at 425 degrees for 15 minutes. 3.2.2124 Be Sociable, Share! Tweet Related posts: Cream Cheese & Strawberry Crescents Banana Soft Serve with Mango, Raspberries and Shaved Coconut Funfetti: Whoopie Pies, Cake Batter and a Martini WIAW # 9 and Falafel Salad with Tahini Dill Dressing