Einkorn Berry Hand Pies

Name: Einkorn Berry Hand Pies
Prep time: 10 min
Cook time: 30 min
Total time: 1480 min
Ingredients: 1 Double Einkorn Pie Crust Recipe; 375-400g (3.5 cups) Mixed berries- blackberries, raspberries, blueberries; 120g (1/2 cup +2tbsp) Maple sugar (not syrup); 2 tbsp Arrowroot powder; 1/2 tsp Lemon zest; 1 pinch Fine grain sea salt; 1/2 tsp Vanilla bean paste or vanilla extract; 1 large Egg; 1 tsp Water; 1-2 tbsp Sanding sugar

Bursting with juicy summer berries and tucked into a flaky, golden einkorn crust, these Einkorn Berry Pies are as beautiful as they are delicious. Made with a mix of blackberries, blueberries, and raspberries, this naturally sweet filling is perfectly balanced with just the right amount of lemon zest and maple sugar. The einkorn crust is tender and buttery, easy to work with, and bakes up with a rustic charm that’s hard to beat. Whether you’re baking one big pie or a few minis for sharing, this recipe celebrates the season in the most nourishing, nostalgic way.

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Jennifer Hall
August 7, 2025
7:18 am
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Why you'll love these hand pies

Golden & Beautiful – Bakes up with beautifully golden tops, rustic edges, and that charming, handmade look.
Naturally Sweet Filling – Bursting with a mix of blackberries, blueberries, and raspberries, perfectly balanced with a touch of lemon and maple sugar a pinch of salt and vanilla bean paste.
Flaky, Tender Crust – Soft, buttery centers with just the right amount of crisp.
Individually Sized & Elegant – A stunning personal dessert that feels special without the fuss.
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Every time I visit our local farmers markets, I can’t resist stopping by the small bakery stands selling fresh berry pies. For me, summer doesn’t truly begin until we’ve baked a homemade berry cobbler or pie using freshly picked fruit.

Around mid to late July, our favorite local berries are finally ready, and it’s become a fun tradition to go out and pick them together as a family. My kids love the experience — and even more so, coming home to turn those baskets of sweet, sun-warmed berries into something truly delectable.

One of our favorite ways to use those berries? Einkorn Berry Hand Pies. These golden, flaky hand pies are filled with juicy summer fruit and tucked into my tender and flaky einkorn pie crust recipe that’s both nourishing and buttery-rich. They’re just the right size for little hands (and grown-up cravings) — perfect for picnics, cookouts, or an easy summer dessert.

Ingredients needed for these berry hand pies

For the Crust:

Einkorn flour all-purpose: You can also use regular flour or pastry flour.
Coconut sugar or granulated sugar- just 2 teaspoons is all you need for the perfect balance.
Salted butter- very cold
Fine grain sea salt- just a little extra since we use salted butter.
Apple cider vinegar– A splash to help cut through the richness and tame the gluten.
Ice cold water

For the Filling:

Mixed berries- I like blackberries, blueberries and raspberries- but you can use any combination you prefer.
Maple sugar- Just enough for the right amount of sweetness.
Lemon zest- Just 1/2 tsp to brighten it up.
Pinch of salt- Salt enhances the flavor of the berry mixture- just a pinch will do.
Arrowroot starch- used to thicken the compote.
Vanilla bean paste

Egg Wash/Topping:

Egg + water- Helps to seal the edges and prevent a soggy bottom.
Sanding sugar

Tinhat Tips

Keep Dough Cold
Cold dough are key to flaky layers and clean edges. If the dough gets too soft while working, pop it in the fridge for 10–15 minutes. After filling and before baking pop back in the fridge for 10 minutes. Remember cold dough= flaky layers.

Don’t Overfill
It’s tempting to load them up, but 1.5-2 tablespoons of filling is enough. Too much = leaks.

Use an Egg Wash to Seal
Brush the edges and the bottom of the dough with egg wash before sealing the top. Crimp with a fork to lock in the filling. This prevents a soggy bottom and a nice sealed edge.

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Step-By-Step Directions-How to make berry hand pies

Need help with the crust? Click here for my step-by-step tutorial on how to make flaky einkorn pie crust. It’s the perfect base for these berry hand pies — buttery, crisp, and easy to work with.

Prepare the filling

Add the washed and dried berries to a 2-quart saucepan along with the maple sugar. Cook over medium heat for about 10 minutes, stirring occasionally, until the berries begin to break down and the liquid reduces slightly. Once cooked down, add remaining ingredients and stir. Continue to cook on low for another minute or two, then remove from heat. The mixture should begin to thicken even more as it cools. Allow to come to room temperature then refrigerate before using.

Roll out & Cut shapes

Using your prepared pie dough, lightly flour your work surface and roll out one disc of dough at a time into a circle about 1/8-inch thick, rotating as you go to prevent sticking. Keep the second disc chilled in the fridge until you're ready for it. Use a 4.1-inch round cookie cutter to cut as many circles as you can from the first dough disc. Then, roll out the second disc on a lightly floured surface and repeat the process. You should get around 8–10 rounds total from a standard einkorn double pie crust recipe.

Egg wash + Filling

Prepare the egg wash by whisking together 1 egg with a splash of water. Brush a thin layer along the bottom and sides of the dough to help seal the edges. Spoon 2 tablespoons of cooled berry compote into the center of each hand pie.

Seal and crimp the edges

Place the top crusts over the filled hand pies, gently pressing around the edges with your fingers to seal them. Then use a fork to crimp all the way around. This step is essential—it helps lock in the filling and prevents leaks while baking.

Final Step: Vent and Bake

Use a sharp knife to cut small venting slits in the center of each hand pie to allow steam to escape. Brush the tops and edges with the remaining egg wash, then sprinkle generously with sanding sugar for a golden, sparkly finish. Place back in the fridge and preheat oven. Bake at 375°F for 20-25 minutes, or until the crust is golden brown and crisp.

FAQs

How do I prevent a soggy bottom crust?

Brush the bottom crust with an egg wash before filling. This helps seal the surface and creates a barrier that prevents moisture from the filling from soaking into the dough, keeping your crust crisp and flaky.

Can I freeze these hand pies?

Yes! Follow the recipe exactly, including the egg wash and a sprinkle of sanding sugar. Place the assembled hand pies on a parchment-lined baking sheet, then transfer the entire sheet to the freezer. Once the pies are fully frozen, move them to a Ziploc or airtight freezer-safe bag. Properly sealed, they’ll keep in the freezer for up to 3 months.

Bake directly from frozen—no need to thaw! 350 degrees Fahrenheit for 30-32 minutes or until golden brown.

Can I substitute different berries?

Yes, you can use any kind of berry you prefer- strawberries or even all blackberries!

Can I use frozen berries?

Yes, you are reducing the berries into a compote so using fresh or frozen is just fine.

How do I store leftover pies?

Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat gently before serving.

How long do I cook frozen hand pies for?Cook

Preheat your oven to 375°F. Place the frozen hand pies directly onto a parchment-lined baking sheet—do not thaw. Bake for 25 minutes, or until golden brown.

Do I have to chill my dough for 24 hours?

Short answer is no, but It is recommended for several reasons.

Better Texture (Flakier, More Tender Crust)
Chilling allows the gluten to relax, which prevents a tough, chewy crust.
It also firms up the butter, so it stays solid when the dough goes into the oven. This helps create those signature flaky layers as the butter steams and puffs the dough while baking.
Makes it easier to roll out- a fully hydrated dough is MUCH easier to work with and einkorn takes a while to absorb liquid.
Improved Flavor

If you cant wait the 24 hours, at minimum make sure you chill for 1 hour and complete the lamination process. After that, chill the dough for as long as you can 1-24 hours.