You may or may not choose to serve these Mixed Berry Hand Pies with utensils. But you should definitely serve them—for dessert tonight!
What You Need
Original recipe yields 8 servings
1/2 cup butter, softened
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread
1-1/2 cups flour
1 cup each fresh blueberries and raspberries
1/3 cup granulated sugar
2 tsp. cornstarch
1 tsp. lemon zest
1 tsp. water
1 Tbsp. coarse sugar
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Let's Make It
Use pulsing action to process butter, cream cheese spread and flour in food processor until mixture is well blended and forms ball. Divide dough in half; shape each half into ball. Wrap individually in plastic wrap. Refrigerate 1 hour.
Heat oven to 375ºF. Toss berries with granulated sugar, cornstarch and lemon zest.
Roll out 1 ball of dough into 14x7-inch rectangle on lightly floured surface. Cut lengthwise in half, then cut each strip crosswise in half. Repeat with remaining dough.
Beat egg and water until blended. Spoon 1/4 cup berry mixture onto one end of each dough strip. Brush edges of dough with egg; fold in half. Seal edges with fork; place on parchment-covered baking sheets. Cut small slits in tops to allow steam to escape; brush with any remaining egg. Sprinkle with coarse sugar.
Bake 35 to 40 min. or until juices are bubbly and pastries are golden brown.
Enjoy these flakey homemade fruit pies on a special occasion.
Substitute 2 cups blueberries for the mixed berries.
These delicious pies are equally delicious whether served warm or cooled to room temperature.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 10g
Trans Fat 0.5g
Total Carbohydrates 34g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.