Make Ahead

Chocolate Raspberry Hand Pies

July  4, 2011
0 Ratings
  • Serves 8
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

What You'll Need
  • 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
  • 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. My Mother's Pie Crust
  2. Cut the butter into small dice and freeze for an hour.
  3. 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.
  4. 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.
  5. Divide the dough into two masses. Form into disks, wrap and refrigerate for an hour, or, preferably, overnight.
  1. Making Starry Hand Pies
  2. 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.
  3. Prepare a sheet pan with a sheet of parchment paper or a Silpat.
  4. 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.
  5. 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.)
  6. 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.
  7. Brush the top but not the edges with the egg wash. Sprinkle with sugar. Freeze for one hour (or overnight) on the sheet pan.
  8. 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.
Contest Entries

See what other Food52ers are saying.

  • vvvanessa
  • THEToughCookie
  • lapadia
  • mcs3000
  • MrsWheelbarrow
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17 Reviews

vvvanessa August 29, 2011
"Place the cut out on the top at a jaunty angle" might be the best recipe direction I've ever read.
THEToughCookie July 15, 2011
Making them today. What's better than chocolate and raspberries?
lapadia July 6, 2011
These are beautiful, and chocolate and raspberry...what's not to like? Thanks for sharing it!
mcs3000 July 6, 2011
Absolutely gorgeous!
MrsWheelbarrow July 5, 2011
Thank you everyone! I broke down and made another batch We couldn't bear to be without them.
Sugartoast July 5, 2011
I am making these now. Some things just can not wait.
Thanks, Cathy!!!!!
Oh my! I will have to make these really soon. Really really soon.
fiveandspice July 5, 2011
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 July 6, 2011
Yes, so impressed with your technique! I'm "pastry phobic" when it comes to rolling out crust!
MrsWheelbarrow July 6, 2011
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)
inpatskitchen July 5, 2011
Yum!...I'm ready to eat!
Burnt O. July 5, 2011
I say break open a jar of the preserves and make some more!
nogaga July 5, 2011
MrsWheelbarrow July 5, 2011
Thank you all! There's one left and my husband and I are circling, wondering who will grab it first.
Midge July 5, 2011
These look amazing!
boulangere July 4, 2011
How beautiful! And what would we all do without our mother's pie crust.
mrslarkin July 4, 2011