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My hope is to inspire you to be fearless in the kitchen, to try new things, to take the time to make things the homemade way and most importantly, to have fun doing it!

Raspberry Dark Chocolate Hand Pies Cooking View
Annie's Original

Let’s start out this Monday with a little bit of sweetness. In reality I’ll probably be starting out the day with a kale smoothie or something of the sort, but my mind…it will be dreaming of these little pies. I never tire of pie and hand pies in particular are especially irresistible.  Like so many desserts, making them miniature makes them instantly cuter.

These personal sized bites are just begging to be filled with wonderful fresh fruits of the season and I am always drawn to gorgeous ruby red raspberries. Of course I couldn’t resist adding a bit of dark chocolate since it pairs so perfectly with the berries. The smaller size can help with portion control, but with such a delicious filling it’s hard to stop at just one. Don’t worry, I won’t tell if you have two. We can always just drink another kale smoothie tomorrow.

Raspberry Dark Chocolate Hand Pies
Yield: about 8 servings

Ingredients

For the crust: 

  • ¾ cup all-purpose flour
  • ½ cup whole wheat pastry flour*
  • 2 tbsp. granulated sugar
  • Pinch of salt
  • 8 tbsp. (4 oz.) unsalted butter, cut into small pieces
  • 4-5 tbsp. very cold water

For filling: 

  • 3 oz. fresh raspberries
  • 1 tbsp. granulated sugar
  • ½ tsp. cornstarch
  • ½ tsp. lemon juice
  • About ¼ cup chopped bittersweet chocolate

1 large egg beaten with 1 tbsp. water

Cooking View

Directions

  • To make the pie crust, combine the flours, sugar, and salt in a medium bowl. Stir with a fork to blend. Add in the butter and toss gently to coat. Cut the butter into the dry ingredients using a pastry blender or two knives until the mixture is coarse and the largest butter pieces are no bigger than peas. Stir in the water until the dough comes together. Mix very gently so that it forms a cohesive ball, being careful not to overwork the dough. Form into a disc, wrap tightly with plastic wrap and refrigerate until firm, 1-2 hours.

  • To assemble the pies, line a baking sheet with a silicone baking sheet or parchment paper. Place the dough on a lightly floured work surface. Roll out in a thin even layer, a bit less than ¼-inch thick.  Using a smaller round biscuit or cookie cutter (approximately 2¼-inch diameter) to cut out 8 rounds of dough. Transfer these to the prepared baking sheet. Use a slightly larger cutter (approximately 2¾-inch diameter) to cut out 8 more rounds, rerolling dough scraps as needed.  Use a small paring knife to make small slits in each of these to vent steam during baking. Sprinkle a little bit of the chopped chocolate in the center of each dough round on the baking sheet, leaving a clear rim at the edge to seal the pies. In a medium bowl, combine the berries, sugar, cornstarch and lemon juice, folding together until evenly mixed.  Place a few of the berries on top of the chocolate on each round, and top each with one of the larger dough rounds. Gently pinch together the edges of the dough rounds and use the tines of a fork to crimp together. Transfer the baking sheet to the freezer and chill the assembled pies for 30 minutes.

  • Preheat the oven to 375˚ F. Lightly brush the tops of the pies with the egg wash. Bake, rotating halfway through the bake time, until lightly browned and juices begin to bubble through the vents, about 25-27 minutes total. Transfer to a wire rack and let cool slightly before serving.

  • Note: 

    • The whole wheat pastry flour is optional. I like it because I find it gives more depth of flavor to the crust, but you can use 100% all-purpose flour if you prefer.
  • http://eaudebloglette.blogspot.co.uk/ Emily Hewitt

    These look delicious! :)

  • Warm Vanilla Sugar

    These hand pies are so gorgeous!! Love the flavour too. Cherry + chocolate are best friends!

  • Jodi

    These look delicious! One quick question – where do you use the lemon juice sugar and cornstarch?

  • annieseats

    Just added that in, sorry about the omission!

  • Kerry Cooks

    Yum! Mini pies, so adorable!

  • http://www.paperandbirch.com/ Natalie @ Paper & Birch

    You had me at Dark Chocolate. These look delicious! :)

  • http://anniescitykitchen.blogspot.com Annie Lindsay

    These looks so adorable and delicious. Raspberry and chocolate is one of my favorite flavor combinations!

  • http://www.pearlsonastring.com lesleigh frank

    These look and sound amazing! Raspberry and dark chocolate together is my weakness.

    Lesleigh
    pearls on a string

  • Diana

    Ohhhh…I think I need to make these while raspberries are still in season!

  • Francesca @ Love.Bake.Read

    Just stunning, Annie! Those raspberries look amazing.

  • http://www.sofiescolorfulcakes.blogspot.com Sofia Lorda

    They’re adorable. I’m now craving them.

  • http://joanne-eatswellwithothers.com/ Joanne (eats well with others)

    Cute mini food just seems to taste better, doesn’t it? Love that these are fruity and chocolatey at the same time!

  • http://www.badgerkitchen.blogspot.com Kelsey Spencer

    Love it! I’ve never thought to put chocolate in hand pies, it just takes them to a whole different level :)

  • Zsuzsanna Beard

    I love your whole wheat pie crust recipe, and the fact that you have instructions for hand made. I doubled the ingredients for a double pie crust, and it worked beautifully! Thanks for the recipe.

  • http://www.heatherssweetsandtreats.com Heather

    So cute!