Fresh raspberry hand pies
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.
1 tbsp(s), granulated
Unbaked refrigerated pie crust
Powdered sugar (confectioner's)
- Preheat the oven to 375°F. Line a sheet pan with parchment paper.
- 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.
- 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.
- Bake until lightly browned, 18 to 20 minutes. Sprinkle lightly with powdered sugar.
- Serving size: 1 hand pie