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Flaky Boysenberry Hand Pies with Vanilla Bean Glaze

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These flaky boysenberry hand pies feature a tender, buttery crust and a sweet-tart homemade boysenberry filling, finished with a smooth vanilla bean glaze. Perfect for quick baking and ideal for gatherings or a cozy treat.

Ingredients

Scale
  • 2 ½ cups (312g) all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1 cup (226g) unsalted butter, cold and cut into cubes
  • ½ cup (120ml) sour cream, cold
  • 1 large egg (for egg wash)
  • 2 cups (300g) fresh or frozen boysenberries
  • ¾ cup (150g) granulated sugar
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla extract
  • 1 cup (120g) powdered sugar, sifted
  • 2 to 3 tablespoons whole milk or dairy-free milk
  • ½ teaspoon vanilla bean paste or seeds from ½ vanilla bean

Instructions

  1. Make the dough: In a large bowl, whisk together flour, salt, and sugar. Add cold butter cubes and cut into flour with a pastry cutter until pea-sized bits remain (about 5 minutes). Stir in cold sour cream until dough holds together but is slightly crumbly. Turn dough onto floured surface, knead gently a few times to form a ball. Flatten into disk, wrap in plastic, and chill at least 30 minutes.
  2. Prepare the boysenberry filling: Combine boysenberries, sugar, and lemon juice in a small saucepan over medium heat. Stir until sugar dissolves and berries release juices (about 5 minutes). Mix cornstarch with 1 tablespoon cold water until smooth, whisk into berries. Cook, stirring constantly, until thickened (2-3 minutes). Remove from heat, stir in vanilla extract. Let cool completely.
  3. Preheat oven to 375°F (190°C). Line baking sheet with parchment paper.
  4. Roll out dough on lightly floured surface into 12×16 inch rectangle, about 1/8 inch thick. Cut into 12 squares (about 4×4 inches each).
  5. Assemble pies: Spoon about 2 tablespoons cooled filling onto center of 6 squares. Brush edges lightly with water. Top with remaining squares, press edges to seal and crimp with fork. Cut small slit in top of each pie to vent steam.
  6. Egg wash: Beat egg with 1 tablespoon water. Brush tops of pies lightly for golden finish.
  7. Bake pies on baking sheet for 25-30 minutes until golden brown and filling bubbles through vents. Rotate pan halfway through baking.
  8. Cool pies on rack. When warm (not hot), drizzle with vanilla bean glaze made by mixing powdered sugar, milk, and vanilla bean paste until smooth and pourable.

Notes

Keep all ingredients cold to ensure flaky layers. Do not overwork dough to avoid toughness. Vent pies before baking to prevent soggy crust. Use water to seal edges instead of egg wash to avoid sealing too tightly. Rotate baking sheet halfway for even baking. For dairy-free, substitute butter with coconut oil and sour cream with coconut yogurt. For gluten-free, use a gluten-free flour blend like Cup4Cup.

Nutrition

Keywords: boysenberry hand pies, flaky crust, vanilla bean glaze, homemade pies, berry dessert, handheld pies, quick dessert, easy baking

Find it online: https://tastypierecipes.com/flaky-boysenberry-hand-pies-with-vanilla-bean-glaze-easy-homemade-recipe/