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Photo of Fresh raspberry hand pies by WW

Fresh raspberry hand pies

4
Points® value
Total Time
40 min
Prep
20 min
Cook
20 min
Serves
10
Difficulty
Easy
Think of these adorable desserts as a cross between hand pies and linzer tarts. They use store-bought pie dough for convenience, plus a quick, easy, low-sugar fresh raspberry filling that’s bursting with sweet-tart flavour. They hold up well at room temperature for up to 2 days in an airtight container, so they’re a good make-ahead dish.

Ingredients

Raspberries

1 cup(s)

Sugar

1 tbsp(s), granulated

Cornstarch

1½ tsp(s)

Unbaked refrigerated pie crust

7½ oz

Powdered sugar (confectioner's)

1 tsp(s)

Instructions

  1. Preheat the oven to 375°F. Line a sheet pan with parchment paper.
  2. In a small saucepan, mash the raspberries with a fork. Stir in the granulated sugar and cornstarch. Bring to a boil over medium heat; cook until thickened, 2 to 4 minutes. Remove from heat and cool slightly.
  3. On a piece of wax or parchment paper, roll the pie crust dough into a thin 13-inch circle. Cut the dough with a 3-inch heart-shaped cookie cutter to yield 20 pieces, rerolling scraps as needed. Set 10 pieces aside; cut a smaller heart or circle piece out of the remaining 10 pieces. Spoon about 1 tsp of filling onto 1 whole dough piece; top with 1 cut-out piece; press edges to seal, and then press the edges with the tines of a fork. Repeat with the remaining dough and filling.
  4. Bake until lightly browned, 18 to 20 minutes. Sprinkle lightly with powdered sugar.
  5. Serving size: 1 hand pie

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