Hand pies are one of my favorite things to make in class. They are small enough for each kid to get their own to make and personalize. Often we go into the basics of pie embellishment and students will add some cute decor to the top. They are delicious and usually a crowd favorite. We also get to make homemade whipped cream or have some vanilla ice cream with them. I love it when students get to eat the exact thing they made with their own hands!
If you are looking for an easy, fun way to get your kids in the kitchen, try this hand pie!
Raspberry Hand Pies
Ingredients
2 packages pie crust (4 crusts total)
12 ounces fresh or frozen raspberries
1/2 cup sugar
1 Tablespoon cornstarch
2 teaspoons vanilla extract
1 egg
Instructions
- Preheat your oven to 375*F.
- Line a sheet pan with parchment paper.
- Follow instructions on your package for using the pie dough. Often you have to remove it from the fridge 15 minutes before using, and longer if it is frozen.
- Mix your raspberries, sugar, cornstarch, and vanilla in a bowl. Squish and stir the mixture every now and then.
- Unroll your pie crust onto a large, lightly floured cutting board. Cut out circles with a 3 ½ inch diameter cookie cutter.
- Place half of your circles on your sheet pan.
- Crack your egg into a small bowl and whisk until all the different parts of your egg are combined. Brush the egg onto your circles.
- Scoop a small amount of your raspberry mixture into the middle of each pie circle.
- Place a second circle on top and press down around the sides with a fork or your fingers to seal.
- Brush the tops with more of your egg wash.
- Bake pies for 15-20 minutes or until tops are lightly browned and bottom of pies are baked through.
Note:
- Serve pies with whipped cream or vanilla ice cream. They are also tasty with a drizzle of heavy cream.
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