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Mixed Berry Hand Pies

Preparation Time: 5 minutes 

Cooking Time: 20 minutes 

Servings: 4 


177 ml sugar 

2.84 gram ground cinnamon 

15g cornstarch 

150g blueberries 

150g blackberries 

150g raspberries, divided 

5ml water 

1 package refrigerated pie dough (or your own homemade pie dough) 

1 egg, beaten 


1. Combine the sugar, cinnamon, and cornstarch in a small saucepan. Add the blueberries, blackberries, and 75g of the raspberries. Toss the berries gently to coat them evenly. 

2. Add 5ml of water to the saucepan and turn the stovetop on to medium-high heat, stirring occasionally. 

3. Once the berries break down, release their juice and start to simmer (about 5 minutes), simmer for another couple of minutes and then transfer the mixture to a bowl, stir in the remaining 75g of raspberries and let it cool. 

4. Preheat the air fryer to 187°C. Cut the pie dough into four 5-inch circles and four 6-inch circles. 

5. Spread the 6-inch circles on a flat surface. Divide the berry filling between all four circles. Brush the perimeter of the dough circles with a little water. 

6. Place the 5-inch circles on top of the filling and press the perimeter of the dough circles together to seal. Roll the edges of the bottom circle up over the top circle to make a crust around the filling. 

7. Press a fork around the crust to make decorative indentations and to seal the crust shut. Brush the pies with egg wash and sprinkle a little sugar on top. 

8. Poke a small hole in the center of each pie with a paring knife to vent the dough. 

9. Air-fry two pies at a time. Brush or spray the air fryer basket with oil and place the pies into the basket. Airfry for 9 minutes. 10. Turn the pies over and air-fry for another 6 minutes. Serve warm or at room temperature. 


Calories: 297kcal; 

Fat: 10g; 

Carbs: 15g; 

Protein: 11

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