Makes 10-12 hand pies
Here’s what you will need:
1 batch IBC’s Go-To Pie Crust (or 1 box store-bought pie crust)
1 egg, beaten
1 1/2 cups mixed fresh berries (raspberries, blueberries, blackberries)
1/3 cup sugar
2 tablespoons cornstarch
1 teaspoon fresh lemon juice
Coarse sugar to garnish
Begin by preheating your oven to 375 degrees F.
In a bowl, mix together the berries, sugar, cornstarch, and lemon juice. Mix to combine and mash up the berries into smaller pieces with a fork.
Then roll out your pie dough to a 1/8-inch thickness. Use a cookie cutter to cut out 20-24 shapes. Set half of the cut pie pieces to the side.
Brush the border of the remaining pieces with egg wash. Then spoon 2-3 tablespoons of the berry pie filling into the center of each.
Next top them with the remaining pie dough pieces. Press the edges together with the tines of a fork to seal. Place the pies on a baking sheet lined with parchment paper or a silicone mat.
Brush with the egg wash and sprinkle with coarse sugar.
Bake the pies 20-22 minutes until golden brown. Allow to cool for at least 10 minutes before eating.