Mixed Berry Pastry
Indulge in the delightful simplicity of our Mixed Berry Pastry recipe, a perfect balance of buttery, flaky pastry and fresh, juicy berries. Bursting with strawberries, blueberries, and raspberries, these hand pies are lightly sweetened and infused with hints of vanilla and zesty lemon juice for a bright, flavorful filling. The homemade pastry dough, made from scratch with cold butter and a touch of sugar, creates a golden, crisp crust that complements the luscious fruit center. With a sprinkle of powdered sugar on top, these pastries make a stunning treat for breakfast, brunch, or dessert. Easy to prepare and bake in just under an hour, this recipe is ideal for showcasing seasonal berries and satisfying your sweet cravings. Keywords: mixed berry pastry, hand pies, flaky pastry, fresh berries dessert, easy homemade pastry.
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Recipe Information
Ingredients
- 250 grams all-purpose flour
- 175 grams cold unsalted butter
- 50 grams granulated sugar
- 60 milliliters ice water
- 1 pinch salt
- 150 grams fresh strawberries
- 150 grams fresh blueberries
- 150 grams fresh raspberries
- 15 grams cornstarch
- 15 milliliters lemon juice
- 5 milliliters vanilla extract
- 20 grams powdered sugar
- 1 large egg
- 15 milliliters milk
Instructions
1. In a large mixing bowl, combine the flour and a pinch of salt. Add the cold, cubed butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
2. Gradually add the ice water, one tablespoon at a time, mixing gently until the dough just comes together and is no longer dry. Be careful not to overwork the dough.
3. Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
4. Preheat your oven to 200°C (400°F).
5. While the dough is chilling, prepare the berry filling. In a medium-sized bowl, combine strawberries, blueberries, and raspberries.
6. Add the granulated sugar, cornstarch, lemon juice, and vanilla extract to the berries. Gently stir to combine well and set aside.
7. On a lightly floured surface, roll out the chilled dough into a rectangle about 0.5 cm thick. Trim the edges to make an even shape.
8. Cut the dough into 8 equal rectangles and place them onto a baking sheet lined with parchment paper.
9. Spoon the berry mixture onto one half of each rectangle, leaving a small border around the edges.
10. Beat the egg with the milk to create an egg wash. Brush the edges of the pastry with the egg wash.
11. Fold the rectangles in half over the filling and press the edges together using the tines of a fork to seal.
12. Brush the tops of the pastries with the remaining egg wash.
13. Bake in the preheated oven for about 20-25 minutes, or until the pastries are golden brown.
14. Remove from the oven and allow to cool slightly before dusting with powdered sugar before serving.
Nutrition Facts
Calories |
2828 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.5 g | 198% | |
| Saturated Fat | 92.6 g | 463% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 603 mg | 201% | |
| Sodium | 290 mg | 13% | |
| Total Carbohydrate | 328.2 g | 119% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 101.2 g | ||
| Protein | 38.4 g | 77% | |
| Vitamin D | 3.7 mcg | 18% | |
| Calcium | 188 mg | 14% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 986 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
