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  • Nicole Cook

Raspberry Hand Pies


6 store bought pie shells

4 cups raspberries

1 cup granulated sugar

5 tablespoons corn starch

2 tablespoons chia seeds

1 cup flour

1 egg


1. Let your frozen store-bought pie shells sit at room temperature for about 10-15 minutes. While they defrost, mix the raspberries, sugar, corn starch, and chia seeds in a medium bowl until the raspberries start to break down.

2. Prepare a baking sheet lined with parchment paper. Lightly flour your work surface and one at a time remove your pie shells from their plate and lay them flat on the floured surface. Using a heart shaped (or any shape) cookie cutter, cut your pie bottoms and place on the baking sheet. Top each piece with 1 tbsp of the raspberry mixture, then add another cut piece of the dough on top. Use a fork to press on the edges all around to seal the pie. Use a napkin to wipe any spill out onto the baking sheet.

3. Once you have a baking sheet filled with the pies, beat an egg in a small bowl and brush each pie with the egg. Bake the pies at 350 degrees for 20 minutes or until they are golden brown.

NOTE: this recipe will make about 40 pies (approx. 3-inch round), so I typically make 10-15 and use the rest of the filling to make a standard pie with additional pie shells.


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