Recipe details
Desserts
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4 Ingredient Berries & Cream Hand Pie
35min
8 servings
Cook this dish
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
Preheat the oven
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
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.
Prepare the berries
If using frozen berries, thaw and drain excess liquid. If using fresh berries, wash and pat dry.
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.
Serve
Serve warm or at room temperature. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
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.
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.
Seal the pies
Place the remaining 8 dough circles on top of the filled circles. Press the edges together firmly with your fingers.
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.
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.
Bake the hand pies
Place the baking sheet in the preheated oven. Bake for 18-22 minutes until the pies are golden brown.
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.
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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