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–+ servings

Einkorn Berry Hand Pies

Jennifer Hall
Bursting with juicy blackberries, blueberries, and raspberries, these Einkorn Berry Pies are tucked into a tender, buttery einkorn crust with just the right touch of lemon zest and maple sugar. The naturally sweet filling and rustic golden crust make this pie as nourishing as it is nostalgic—perfect for summer baking, whether you go big or bake minis to share.
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Prep Time 10 minutes
Cook Time 30 minutes
1 day
Total Time 1 day 40 minutes
Course Baking
Cuisine American
Servings 10 Hand pies

Equipment

Ingredients
  

Einkorn Pie Crust

Berry filling

  • 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

Egg wash

  • 1 large Egg
  • 1 tsp Water
  • 1-2 tbsp Sanding sugar

Instructions
 

Make the dough - Click here for the full recipe and step-by-step tutorial

    Keep pie dough refrigerated until ready to use

Make the Berry Compote

  • Prepare the Filling: In a saucepan, combine the berries and sugar. Simmer over medium heat for about 10 minutes, stirring occasionally, until the mixture begins to reduce. Add the lemon zest and remaining ingredients, cooking a few more minutes on low heat until thickened. Let the filling cool to room temperature, then transfer to the refrigerator until ready to use. The filling will continue to thicken as it cools.
  • Roll pie dough out- Lightly flour your surface and roll one disc of dough at a time into a circle about 1/8-inch thick, rotating frequently to prevent sticking. Keep the other disc chilled in the fridge until ready to use.
  • Cut shapes- Cut out your pie rounds using a 4.1-inch cookie cutter and place them on a parchment-lined baking sheet. Place in fridge until ready to assemble.
  • Repeat with Second Disc: After using the first dough disc, roll out the second on a lightly floured surface. Cut as many rounds or discs as possible from it. 8-10 is usually what I am able to get with my einkorn double pie crust recipe.
  • Egg wash: Whisk 1 egg with 1 tsp of water to make your egg wash. Brush a thin layer on the bottom half of each dough round—this helps the top layer seal and stay put.
  • Fill the Pies: Spoon about 1.5 tablespoons of cooled berry compote into the center of each round.
  • Seal the Edges: Place the top dough round over the filling. Gently press around the edges with your fingers to seal, then crimp all the way around with a fork. This is key to preventing leaks.
  • Vent and Finish: Cut small slits in the top of each pie to allow steam to escape. Brush the tops and edges with the remaining egg wash, then sprinkle with sanding sugar for a golden, sparkly finish.
  • Chill Before Baking: Place the assembled pies in the fridge for 10-15 minutes. This helps them hold their shape in the oven and improves flakiness. Chill while the oven preheats.
  • Bake: Preheat oven to 375°F (177°C). Bake the hand pies for 20-25 minutes or until golden brown and crisp.
  • Cool and Enjoy: Let them cool for 10–15 minutes before serving. The filling will thicken slightly as they cool — and they taste just as good warm as they do at room temp!

Notes

For a step-by-step process with photos, refer back to the blog post. 
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