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4 Ingredient Berries & Cream Hand Pie

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35min

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8 servings

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These 4 Ingredient Berries & Cream Hand Pies offer a delightful combination of flaky pastry, sweet berries, and creamy filling in a convenient portable package. Using store-bought pie crust as a shortcut, these hand-held treats come together quickly while delivering impressive flavor. The contrast between the crisp, golden exterior and the luscious berry and cream filling creates a satisfying dessert experience. Perfect for picnics, lunchboxes, or casual entertaining, these simple yet elegant hand pies will please berry lovers of all ages.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
2 g
10 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Eggs

Milk

Wheat

Ingredients

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Steps

Read instructions and get ready to cook

1
Preheat the oven

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

2
Prepare the cream filling

In a medium bowl, soften the cream cheese at room temperature. Add sugar to the cream cheese. Mix until smooth and well combined.

3
Prepare the berries

If using frozen berries, thaw and drain excess liquid. If using fresh berries, wash and pat dry.

4
Prepare the pie crusts

Remove refrigerated pie crusts from packaging. Allow to sit at room temperature for 5-10 minutes to become more pliable. Unroll the crusts on a lightly floured surface.

5
Serve

Serve warm or at room temperature. Store any leftovers in an airtight container in the refrigerator for up to 3 days.

6
Add the filling

Place 8 of the dough circles on the prepared baking sheet. Spread about 1 tablespoon of cream cheese mixture in the center of each circle. Leave a 1/2-inch border around the edges.

7
Add the berries

Place about 1 tablespoon of mixed berries on top of the cream cheese mixture. Be careful not to overfill, which could cause leakage during baking.

8
Seal the pies

Place the remaining 8 dough circles on top of the filled circles. Press the edges together firmly with your fingers.

9
Crimp the edges

Use a fork to press around the edges of each pie to seal completely. This creates a decorative edge while ensuring the filling stays inside.

10
Vent the pies

Use a sharp knife to cut 2-3 small slits in the top of each pie. This allows steam to escape during baking.

11
Bake the hand pies

Place the baking sheet in the preheated oven. Bake for 18-22 minutes until the pies are golden brown.

12
Cool slightly

Remove from oven and allow to cool on the baking sheet for 5 minutes. Transfer to a wire rack to cool for an additional 10 minutes.

13
Serve

Serve warm or at room temperature. Store any leftovers in an airtight container in the refrigerator for up to 3 days.

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