Chocolate Raspberry Hand Pies

By • July 4, 2011 • 18 Comments



Author Notes: I've put up dozens of jars of Christine Ferber's Chocolate Raspberry preserves and used it in tarts and to fill cookies, The techniques from that preserves worked perfectly for the pie filling. Work quickly once you've mixed up the berries and chocolate to fill, cover and crimp. Freeze the pies for one hour or up to one day before baking.MrsWheelbarrow

Serves 8

My Mother's Pie Crust

  • 8 ounces unsalted butter (the better the butter, the better the crust)
  • 2-2/3 cups all purpose flour
  • 1/2 cup ice cold water
  1. Cut the butter into small dice and freeze for an hour.
  2. Cut the butter into the flour using your fingers, a pastry cutter, or by pulsing the mixture in the food processor until the butter is pea sized or smaller.
  3. Add the ice water and mix until the dough comes together. In the food processor, it's easiest to know when it's ready, as the dough will just form a ball.
  4. Divide the dough into two masses. Form into disks, wrap and refrigerate for an hour, or, preferably, overnight.

Making Starry Hand Pies

  • 1 pint ripe fragrant raspberries
  • 3 tablespoons sugar
  • Juice of 1/2 lemon
  • 2 ounces bittersweet chocolate
  • Egg wash - one egg beaten with 1 Tbls. water
  • Turbinado sugar to sprinkle
  1. Work quickly to keep everything cold. Roll out each pie crust into a rectangle-ish shape about 16 x 8. Cut out eight 4" discs from each. Stamp out round vents (stars or hearts are nice) from 8 of the discs. Set aside the cut outs.
  2. Prepare a sheet pan with a sheet of parchment paper or a Silpat.
  3. Pick over the berries, but do not wash, as this reduces their essence (according to C. Ferber). Sprinkle the sugar, cornstarch and lemon juice over the berries. Grate the chocolate over the berries.
  4. Gently mix and without delay, divy up the filling onto eight of the discs, mounding it in the center. (Seriously, don't wait or the filling will get too wet.)
  5. Top the disc with a cut out one, pressing the edges together, then crimping with a fork or making a pretty fold. Place the cut out on the top at a jaunty angle.
  6. Brush the top but not the edges with the egg wash. Sprinkle with sugar. Freeze for one hour (or overnight) on the sheet pan.
  7. Preheat the oven to 400°. Bake the pies directly from the freezer for 15 minutes. Reduce the temperature to 350° and bake for 25-30 more minutes until golden brown and bubbly. Cool before serving.

Tags: great for barbeques or potlucks

Comments (18) Questions (0)

Default-small
Default-small
Dsc00426

almost 3 years ago vvvanessa

"Place the cut out on the top at a jaunty angle" might be the best recipe direction I've ever read.

Cookieglasses

about 3 years ago THEToughCookie

Making them today. What's better than chocolate and raspberries?

Massimo's_deck_reflection_10_27_13

about 3 years ago lapadia

These are beautiful, and chocolate and raspberry...what's not to like? Thanks for sharing it!

Mcs

about 3 years ago mcs3000

Absolutely gorgeous!

Cathybarrow_allrecipes_%c2%a9_2014

about 3 years ago MrsWheelbarrow

Cathy is a trusted source on Pickling/Preserving.

Thank you everyone! I broke down and made another batch We couldn't bear to be without them.

Img_0113

about 3 years ago Sugartoast

I am making these now. Some things just can not wait.
Thanks, Cathy!!!!!

Me

about 3 years ago TheWimpyVegetarian

Oh my! I will have to make these really soon. Really really soon.

Sausage2

about 3 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Yummy! These look totally delicious. And I'm so very, very impressed with your lovely stars and crimping. I'd buy these in a bakery in a heartbeat.

Lorigoldsby

about 3 years ago lorigoldsby

Yes, so impressed with your technique! I'm "pastry phobic" when it comes to rolling out crust!

Cathybarrow_allrecipes_%c2%a9_2014

about 3 years ago MrsWheelbarrow

Cathy is a trusted source on Pickling/Preserving.

Thank you! Fear not the pie crust! :) I believe most failures come from rolling the crust too thin. It should have body! The crust is the best part! (sort of)

Dscn3274

about 3 years ago inpatskitchen

Yum!...I'm ready to eat!

Burnt_offering

about 3 years ago Burnt Offerings

I say break open a jar of the preserves and make some more!

3-bizcard

about 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Yum!

Port2

about 3 years ago nogaga

Mmmm.....!

Cathybarrow_allrecipes_%c2%a9_2014

about 3 years ago MrsWheelbarrow

Cathy is a trusted source on Pickling/Preserving.

Thank you all! There's one left and my husband and I are circling, wondering who will grab it first.

Summer_2010_1048

about 3 years ago Midge

These look amazing!

Dscn2212

about 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

How beautiful! And what would we all do without our mother's pie crust.

Mrs._larkin_370

about 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Lovely!!