Mixed Berry And Cream Cheese Hand Pies Recipe

Whenever I’m hit with a craving for something sweet and portable, these mixed berry cream cheese hand pies become my go-to treat—there’s just something magical about biting into the flaky crust and finding that creamy, fruity surprise inside!

My Mixed Berry and Cream Cheese Hand Pies have a delightful combination of flavors. I use a convenient package of refrigerated pie crusts, fresh seasonal berries, and softened cream cheese to make these hand pies.

They are quick and easy to make, and the amount of nutrition packed inside them makes them a perfect treat. Make that perfect pair and serve them warm.

I promise they’re even better the second day.

Ingredients

• Mixed Berries: Packed with antioxidants, vitamins, and natural sweetness.
• Granulated Sugar: Adds sweetness; a carbohydrate energizing ingredient.
• Cream Cheese: Provides creaminess; source of protein and calcium.
• Pie Crusts: Offers a flaky texture; primarily carbohydrate-based.
• Lemon Juice: Adds a tangy contrast; source of vitamin C.

Ingredient Quantities

• 1 package (14-16 ounces) of refrigerated pie crusts (2 crusts)
• 1 cup mixed fresh berries (such as strawberries, blueberries, raspberries)
• 1/4 cup granulated sugar
• 1 tablespoon cornstarch
• 1 teaspoon lemon juice
• 1/2 teaspoon vanilla extract
• 4 ounces cream cheese, softened
• 1 tablespoon powdered sugar
• 1 egg, beaten (for egg wash)
• 1 tablespoon milk (for egg wash)
• Coarse sugar, for sprinkling

How to Make this

1. Set the oven to 400°F (200°C) to warm up and prepare a baking sheet with parchment paper.

2. In a tiny bowl, combine the blueberries, strawberries, granulated sugar, cornstarch, and lemon juice and let them sit for a few minutes to meld flavors. Add the vanilla extract and mix well.

3. In a different tiny mixing bowl, equilibrate the cream cheese, now softened, with the powdered sugar until the consistency resembles smoothness.

4. Roll out the pie crusts, which have been kept in the refrigerator, on a very lightly floured surface. With a round cutter or a knife, cut each pie crust into 4-inch circles or 4-inch squares. You should get about 8-10 pieces depending on the size of your cutter.

5. Assemble the pies by putting a teaspoon of cream cheese mixture in the center of each piece of dough, followed by a spoonful (or two) of berry mixture.

6. To make a half-moon shape with the dough over the filling, or if using squares to make a rectangle, fold the dough over the filling. Then press the edges to seal them together. To give a really tight seal to the edges, use a fork to crimp them.

7. In a small bowl, whisk the egg and milk together to prepare the egg wash.

8. Apply egg wash to the top of each hand pie. Follow up by sprinkling coarse sugar on top of the hand pies. This will give them added sweetness and, hopefully, added crunch.

9. Make small incisions on the tops of the pies to allow steam to escape.

10. Put the hand pies onto the baking sheet that you have prepared and bake them for 15 to 20 minutes, or until they are golden brown and the filling is bubbly. Let them cool a bit before serving.

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Small mixing bowl
5. Another small mixing bowl
6. Measuring cups
7. Measuring spoons
8. Rolling pin
9. Round cutter or knife
10. Fork
11. Pastry brush
12. Whisk

FAQ

• Can I use frozen berries instead of fresh?Absolutely, frozen berries can be used. Just be certain to defrost and drain them to prevent any surplus moisture.
• Can I make the pies ahead of time?It is indeed possible to ready the hand pies for baking and keep them stored in the refrigerator until you are ready to bake them. You can also prepare them in advance—up to the point of actually baking them—in three different ways:

  1. Prepare them all the way up to the baking part and put them in the fridge. You can keep them there for up to 24 hours before you must bake them.

• What if I don’t have a pie crust?One can prepare a basic pie crust from scratch using just three ingredients: flour, butter, and water. Puff pastry could, of course, be used, but it would certainly yield a different texture.
• How do I prevent the pie filling from leaking?Make sure the edges are sealed well. Don’t fill the pies too much. Crimping the edges with a fork is a good way to ensure a tight seal.
• Can I use a different filling instead of berries?Of course, you may replace it with other fruits, such as apples or peaches, or even with a filling of your choosing that you happen to find savory.
• What’s the best way to store leftovers?Any hand pie remnants can be stowed in a container that seals air out and placed in the refrigerator, where they will keep in a nearly fresh state for 3 days. After that, they will start to lose their deliciousness. If you reheat them, do so in the oven for best results.

Mixed Berry And Cream Cheese Hand Pies Recipe Substitutions and Variations

You can use frozen mixed berries instead of fresh mixed berries. Just thaw and drain your frozen berries before using them.
Brown sugar can be used as a substitute for granulated sugar when a richer taste is desired.
Arrowroot powder can replace cornstarch as a thickening agent.
Lime juice can be used instead of lemon juice for a hint of different citrus.
Mascarpone can be used instead of cream cheese, and it makes for a much richer filling than any recipe using cream cheese.

Pro Tips

1. Chill the Dough Before rolling out the pie crusts, pop them back in the fridge for about 10 minutes. This will make the dough easier to handle and help it hold its shape better when baked.

2. Enhance the Filling Add a pinch of salt and a little zest from the lemon before juicing it to the berry mixture for an extra burst of flavor that balances the sweetness.

3. Cream Cheese Variation Mix a bit of lemon zest and a dash of cinnamon into the cream cheese mixture for a tangy and spiced dimension to the filling.

4. Prevent Soggy Bottoms Brush a thin layer of egg wash on the inner side of the dough before adding the cream cheese and berry fillings. This creates a barrier to moisture and helps prevent sogginess.

5. Cooling on a Rack Let the hand pies cool on a wire rack instead of the baking sheet. This ensures even cooling and prevents the bottoms from becoming soggy due to condensation.