Sunday Baking | Hand Pies

I decided to start this new series called "Sunday Baking" where I share our latest comfort food/baking recipes on (as you can guess) Sundays. Especially since it's so cold and all you want is warm treats... and those pumpkin spiced lattes just won't do the trick.

I'm starting off with our hand pies recipe inspired by this recipe.

Crust:

1 1/2 cup of whole wheat flour
1 tsp. of sugar
2 tsp. of cinnamon
1/4 tsp. sea salt
1 1/2 cup (1 stick) of chilled unsalted butter, cut into 1/2 inch pieces

Mix flour, sugar, cinnamon, and sea salt together in a medium bowl. Mix in butter a few squares at a time (a hand-held mixer works best at a low setting). Once mixed, add in 1/4 cup of cold water until thick. Mold dough into a square, wrap in plastic wrap, and put in fridge for 2 hours (dough is good for 3 days).

Filling:

2 cups of mixed berries (we use blueberries, raspberries, and blackberries)
1/2 tsp. of lemon zest
1 1/2 tbsp. fresh lemon juice
1/4 cup of sugar
1/4 tsp. of sea salt
1 large egg whisked with 1 tsp. of water and 2 tsp. of cinnamon

Preheat oven to 375 degrees. Mix berries, lemon zest, lemon juice, sugar, and salt together in a medium bowl. Cut dough into 6-7 thin rectangles. You can either roll them out with a rolling pin (or wine bottle if you're like me) and whole wheat flour (for dusting) or roll them into balls with flour and flatten with your hands. It's honestly easier by hand, but your choice!

Fill each pie with an equal measure of berry mixture (about 1 1/2 spoonfuls). Fold over dough, use a fork to seal, and cut a slit at the top. Brush the egg wash over each pie and top with a dusting of sugar. Cover a flat baking sheet with aluminum foil and spray with cooking spray (Trader Joe's coconut oil spray is awesome for baked goods). Bake for 30 minutes, turning baking sheet at the 15-minute mark.

Serve warm and enjoy!