I used to ride my bike with pink tassels out the handlebars down to Hooper Country Store, where for 50 cents, I’d purchase a plastic-packaged Berry Pie.
It was impossible to make it home, far too much waiting. So, I’d pedal around the back of the store, tuck up against the cool concrete and peel into the glazed goodness that was a Hostess hand pie.
It would be lovely to tell you my affinity for bite-sized pies faded as I grew up. But still, from time to time, I’ll be grabbing headache pills or bandages at the local drugstore, see a Berry Pie, and put it in my basket. Only, I never want to eat the entire pie (the calories! the carbs! the corn syrup!)
And so, I decided to create a whole pan of two-bite Berry Pies. And the results are a must-try new favorite.
The ingredient line-up here is super simple - fresh berries, organic jam, ready-to-go pie dough.
Open two boxes of refrigerated pie dough, unwrap all four rolls of dough. Then, slice each in half to create eight half-moons. Flip four of the moons so the rounded edges are facing each other in the center. The outer edges will form a rectangle.
You’ll prep one of these on a parchment-lined baking sheet. The second is simply prepped on a large piece of parchment paper.
Use a rolling pin to ever-so gently press the layers of dough together. It doesn’t take a lot of smooshing and be careful to keep the rectangle shape intact as much as possible.
Use the back of a knife to gently score the baking-sheet pastry sheet into 30 ravioli-sized squares. Be careful not to cut through the dough, you’re just making a soft grid so you can fill your pie bites perfectly.
Time for the filling. A jar of Cascadian Farms blackberry jam makes a tasty and beautiful filling. Toss with fresh or frozen berries, a bit of cornstarch and a smidge of additional sugar.
Spoon a small amount of filling into the center of each square. Three to four berries per square seems just about right. Take care to not let the filling ooze toward the scored lines of your squares.
Brush a small amount of beaten egg across the scored lines and between your berry filling. This helps the edges of the pastry to stick once you put the dough on top.
Ever so gently, lay the second rectangle of dough over your pie bites. I found it helpful to have this layer be room temperature. The dough is softer and more malleable once it’s been sitting out of the fridge for 20-30 minutes.
Now for the most important part. Use your fingers to press firmly between each pie square, sealing the filling of each into it’s own little bite. Take your time and do this step right! You’ll have a much prettier baked batch if the dough around each square has been nicely pressed together.
Slice each square into individual pieces now. A sharp paring knife or pastry cutter does the trick. Cut an “X” in the top of each bite or use a star-shaped icing tip to press a design.
Wash the tops with egg and sprinkle with sugar.
Bake until your pie squares are golden. If the edges drizzle out a bit while baking, it’s a-ok. The final batch will still look and taste delicious.
And if your house is anything like ours, these tasty little pie bites will be truly irresistible.
And if you’re a dipper (or just love glazed goodness on a hand pie), here’s a simple twist: melt Betty Crocker Vanilla Buttercream Frosting and serve it alongside. You’re welcome. We love you. Now let us eat pie bites.
Brooke blogs at Cheeky Kitchen where she shares crazy simple, healthy family recipes. She joined Tablespoon to share some of her best, so keep an eye on Brooke's profile to see what she cooks up next!