Wick’s Twice Stuffed Razzleberry Hand Pies

Using Wick's Pie 9-inch Dough Rounds makes Hand Pies an ease!

Experience everything you love about a classic fruit pie wrapped up in a crisp, golden, handheld pastry pocket. By quartering two premium Wick's Pies 9-inch dough rounds, I create a beautiful, double-crust wedge that perfectly encases a homemade razzleberry filling. Sweet fresh raspberries and blueberries are meld with cherry jam and almond extract using a microwave trick! Baked to a deep golden brown, these hand-pies boast an incredibly tender, flaky crust and a rich, bubbling berry center that makes them a standout dessert for any occasion.

I have some exciting cooking contest news! Plus, I am sharing a scrumptious flaky raspberry blueberry hand pie recipe! It’s easy to recreate, and I provide a few tricks to having the tastiest crust along with a generous filling.

I have been chosen as one of 30 bloggers to compete in the Wick’s Pies Blogger Recipe Challenge! The competition has two ccategories: Pot Pies and Desserts. Yum!

Wick’s Pies provided the most delicious pie shells in assorted shapes and sizes. Each blogger received the following Wick’s Pie products:

• For the Pot Pie category: Three Wick’s Pie Shells along with 6-inch dough circle sheets, designed as the perfect topper for pot pie creations.

• For the Dessert category: 9-inch dough circle sheets, ideal for creating a wide range of sweet, original recipes.

Making Hand Pies with no waste of dough!

Wick's Pies Social Media & Contact

• Contest Prizes and Judging Criteria: Wick's Blogger Contest

• Website: Wick's Pies

• Facebook: https://www.facebook.com/wickspiesbakery/photos_by/

• Instagram: @Wickspies

Join the Flavorful Fun! Check out my fellow bloggers' recipes through these hashtags:

#BakeWithWicks, #WicksPieCreations, and #WicksRecipeChallenge.

NOW LET'S GET ON TO BAKING WITH WICK’s PIE CRUST ROUNDS

Why Wick’s Pie Crust is the Ultimate Shortcut for Hand Pies

When it comes to making the perfect handheld pastry, the crust flavor and texture is the goal. It has to be sturdy enough to hold a generous amount of jammy fruit filling yet light enough to break and crumble apart. Then there is the proportion of filling to dough.That is exactly why Wick’s 9-inch unbaked pie dough rounds are the ideal these hand pies. In fact, the second time around in making Razzleberry Hand Pies, Hubby said, “now this is the right proportion!”

Wick’s relies on a traditional lard-and-shortening blend, which is the gold standard for old-school baking. Because these two fats melt at different temperatures in the oven, they create tiny pockets of steam that push the dough apart into incredibly distinct, flaky layers.

What I love most about using these premium rounds as a shortcut is their structural integrity. When you roll out a homemade crust, it's easy to get thin spots that leak or tear. Wick's has already rolled their pie dough rounds for you! Simple thaw until no longer freezer-stiff and fill. You can effortlessly slice them into quarters, pile on the fresh berries, and firmly crimp the edges. The flavor and bankability of the dough rounds is the best I have experienced! Truly! It gives you that nostalgic, from-scratch texture with half the prep work!

Just like Grandma’s, Wick’s Pie Crust Ingredients

Simple ingredients, just like Grandma used: Wheat Flour (Unenriched, Unbleached), lard, water, salt, dextrose, baking soda. Well, Grandma Pearl used a pinch of sugar instead of dextrose!

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  Stir blueberries, raspberries, sugar, and cherry jam together.

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  Cover the bowl of berries with plastic wrap and microwave to thicken.

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  After 3 minutes in the microwave the berries have thicken. Time to cool.

The Secret to a Perfectly Thick Filling in Razzleberry Hand Pies

If you’ve ever bitten into a hand pie only to have the filling run down your sleeve—or worse, explode all over the baking sheet—you know that the filling texture is everything. Traditional pie fillings can be loose and juicy, but hand pies require a much tighter, jammy consistency to stay securely inside the dough.

In my first round of testing, I used a standard mix fresh raspberries and blueberries with cornstarch, sugar and lemon juice. I added vanilla and almond extract. It was okay once baked but a pain in funniness with placing the filling onto the dough. I knew I needed a better technique.

For my second attempt, I unlocked the ultimate shortcut: I combined the fresh raspberries and blueberries with the sugar, and cornstarch, and a secret ingredient—cherry jam. I covered the bowl and microwaved the mixture for just three minutes. This quick burst of heat perfectly melded the flavors together and activated the cornstarch, creating a beautifully thick, glossy, and manageable filling that sits perfectly on the Wick's dough rounds without running all over the place. Lemon juice was not needed due to the tartness of the cherry jam. Plus, vanilla extract was not needed but I still added  a touch of almond extract elevates the deep berry flavors to a whole new level.

First Batch Photos

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  Using fresh berries with no cooking resulted in a mess!

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  I actually like the berry juice popping out of the shell but had to eat that way.

Second Batch Photos

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  The second batch of filling doesn't make a mess.

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  The second batch of dough due to the cooked filling stays neater.

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  The second batch of hand pies doesn't have juices running out of the top crust.

So fun to double stuff the hand pies with filling after they bale!

The result over all: A thick berry pie filling for hand pies. YaY!

I won't tell if you grab a can a whipped cream and spray away!

Sharing the hand pie love!

In a few days, my granddaughters will arrive, and I am eager to make these mini fruit pies from scratch! And my grand boys, ages 8 and 10 arrive today for Gammy’s Bake Camp, I know they will love making this easy berry hand pies recipe!

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  The hand pie is tasty with the original filling but heck I want more!

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  After the hand pie cools, carefully cut and add more filling.

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  Only add whipped cream right before serving.

What’s the Twice in Twice Stuffed Razzleberry Hand Pie?

The real secret to these Twice Stuffed Razzleberry Hand Pies happens after they bake. Because Wick's crust puffs up so beautifully in the oven, it creates a gorgeous, airy shell inside. Once the hand pies are baked and cooled, I slice them cleanly in half and spoon an extra tablespoon or of that luscious, vibrant razzleberry filling right into the center. You get the perfect crunch of flaky crust, followed by a double dose of rich, jammy berry goodness in every single bite!

And I won’t tell anyone if you serve the Twice Stuffed Razzleberry Hand Pies with a can of whipped cream to top them off. So Fun!

Although the second batch of filling has fewer ingredients it is yummier.

How to Make Form Hand Pies with Wick’s Pre-made Crust

Overall:

Cut the dough round into quarters: Lay a large sheet of parchment paper on a work surface. Keeping the Wick’s Pies dough round on the original divided paper, place both rounds with large parchment. Once the dough is slightly thawed, cut both rounds into 4 equal quarters, giving you 8 wedges that look like pizza slices.

Trick:

I found cutting a pre-cut 9-inch parchment round (for cake pans) made for a great template. If you don’t have a paper template, a tape measure or ruler will do.

I preferred first cutting or scoring the dough with my largest straight edge knife then cutting through the dough and original paper with kitchen shears. By having each dough quarter on its own paper you can easily move them around, especially with crimping the edges.

Base Layers:

 Lay 4 of the wedges out onto your prepared baking sheet. These are your bottom crusts.

Fill: 

Spoon 2 to 3 tablespoons of the chilled razzleberry filling directly into the center of each of the 4 bottom wedges.

Create the Rim: 

Smooth the filling out slightly, making sure to leave a generous 1/2-inch clean rim all the way around the edges.

Seal: 

Lightly brush the exposed 1/2-inch rim with your egg wash. Place the remaining 4 Wick's dough wedges directly on top of the filling.

Crimp: 

Gently press around the filling mound with your fingers to push out any trapped air. Use the tines of a fork to firmly crimp the edges together, locking the top and bottom crusts in place. Brush the top of the hand pie with egg wash and sprinkle with coarse sugar.

TIP: How to seal hand pies so they don’t leak: Egg Wash!

Hand Pies make a great gift!

Wick’s Twice Stuffed Razzleberry Hand Pies

Recipe Wick's Twice Stuffed Razzleberry Hand pIes .pdf

Download PDF • 60KB

Yield: 4 large hand-pies

Prep time: 20 mins | Bake time: 20-25 mins | Total time: 45 mins (plus chilling)

Ingredients

The Razzleberry Filling:

5-6 oz (1 cup) fresh blueberries

5-6 oz (1 cup) fresh raspberries

3/4 cup cherry jam

1/3 cup granulated sugar

2 tablespoons cornstarch 

1/4 tsp pure vanilla extract

The Crust & Assembly

2 Wick's Pies 9-inch unbaked pie dough rounds

Egg Wash: 1 large egg whisked with 1 tbsp water

Coarse sugar (like turbinado or coarse sugar sprinkles)

Optional Glaze: leftover Razzleberry filling and powered sugar

Instructions

Razzleberry Filling

1. In a microwave-safe bowl, combine blueberries, raspberries, cherry jam, sugar and cornstarch.

2. Cover the bowl, and microwave, on high, for 3 minutes, stirring once during the cooking time. Remove from the heat, uncover, and stir in the almond extract.

3. Transfer the filling to a shallow bowl, and cool completely in the freezer for at least 15 minutes or in the refrigerator for longer.

Cut Wick's Dough Rounds

1. Preheat your oven to 400°F and line a large baking sheet with parchment paper.

2. Lay your two frozen Wick's Pies dough rounds flat on a lightly floured surface until slightly thawed. Cut both rounds into 4 equal quarters, giving you 8 wedges total.

3. Lay 4 of the wedges out onto your prepared baking sheet. These are your bottom crusts.

Form Hand Pies

1. Spoon 2 to 3 tablespoons of the chilled razzleberry filling directly into the center of each of the 4 bottom wedges.

2. Smooth the filling out, in a wedge shape, making sure to leave a generous 1/2-inch clean rim all the way around the edges.

3. Lightly brush the exposed 1/2-inch rim with your egg wash. Place the remaining 4 Wick's dough wedges directly on top of the filling.

4. Gently press around the filling mound with your fingers to push out any trapped air. Use the tines of a fork to firmly crimp the edges together, locking the top and bottom crusts in place.

Finish and Bake

1. Brush the tops generously with your egg wash and sprinkle with coarse sugar.

2. Place the baking sheet in the refrigerator for 15 minutes before baking. (Don't skip this—it helps the Wick's crust firm back up so it bakes up incredibly flaky without shrinking!)

3. Bake at 400°F for 16 -21 minutes. All ovens bake are different! In my oven, I bake the pastry for 16 minutes, rotating the pan halfway through. After 16 minutes, I turn off the oven for 5 minutes, and the hand pies are golden.

4. Let them cool on the baking sheet for 10 minutes before transferring to a wire rack to set completely. Drizzle Razzleberry Glaze over cooled hand pies.

5. After the hand pies have cooled completely, using a serrated bread knife, gently cut each hand pie into halves. Fill each pastry cavity with an additional filling (1 tbsp or more).

Optional Serving ideas:

1. Serve hand pies warm with vanilla ice cream. Heat any additional filling and spoon over the ice cream.

2. Once the baked hand pie has been cut and filled with additional filling, squirt whipped cream into it! Yum!

Optional Raspberry Glaze: Take 3 tablespoons of the leftover filling and dilute with 1 tablespoon water. Push through a fine mesh strainer, and add 1/4 cup or more powdered sugar. Stir in 1/4 teaspoon almond extract. Stir until the glaze is desired thickness.