Triple Berry Chia Hand Pies

Name: Triple Berry Chia Hand Pies
Prep time: 45 min
Total time: 3 h 10 min
Yield: 8
Ingredients: 1/2 cup fresh blueberries; 1/2 cup fresh raspberries; 1/2 cup chopped fresh strawberries; 3/4 cup granulated sugar; 2 tablespoons fresh squeezed orange juice; 1/2 teaspoon chia seed; 1 box Immaculate Baking Co.™ ready-to-bake pie crusts, softened as directed on box; 1 egg, beaten with 1 tablespoon water; 1 cup powdered sugar; 1/4 teaspoon vanilla; 1 to 2 tablespoons almond milk

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Prep 45 min
Total 3 hr 10 min
Servings 8

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Take your pie on the go with these delicious berry chia jam-filled treats.

by: Tablespoon Kitchens

Updated Dec 22, 2016

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Ingredients

Triple Berry Chia Jam

1/2 cup fresh blueberries
1/2 cup fresh raspberries
1/2 cup chopped fresh strawberries
3/4 cup granulated sugar
2 tablespoons fresh squeezed orange juice
1/2 teaspoon chia seed

Pie Crusts

1 box Immaculate Baking Co.™ ready-to-bake pie crusts, softened as directed on box
1 egg, beaten with 1 tablespoon water

Icing

1 cup powdered sugar
1/4 teaspoon vanilla
1 to 2 tablespoons almond milk

Steps

1

In 1-quart nonreactive saucepan, stir blueberries, raspberries, strawberries, granulated sugar and orange juice. Heat to boiling over medium-high heat. Reduce heat to medium-low. Cook about 15 minutes, stirring frequently, until mixture cooks down and thickens. Remove from heat; stir in chia seed. Transfer jam to medium bowl; cool 30 minutes at room temperature, then refrigerate at least 30 minutes until cooled.
2

Heat oven to 400°F. Line 2 cookie sheets with cooking parchment paper. Unroll pie crusts on work surface; roll each crust to 12-inch circle. With sharp knife or pizza cutter, cut each crust into 8 wedges. Place 4 wedges on each cookie sheet.
3

Spoon about 1 1/2 tablespoons jam in center of each wedge on cookie sheets. Spread to within 1/2 inch of edges. Brush edges of crust with egg wash. Top with remaining pie crust wedges. Press edges with fork to seal. Prick tops 4 times with fork. Brush tops of tarts lightly with egg wash.
4

Bake 12 to 15 minutes or until golden brown. Cool 10 minutes; transfer pies to cooling rack to cool completely, about 1 hour.
5

In small bowl, stir powdered sugar, vanilla and 1 tablespoon almond milk to make smooth icing; if needed, add milk 1 teaspoon at a time to desired consistency. Spread about 1 tablespoon icing on top of each fully cooled pie. Let icing set completely before serving.

Expert Tips

tip 1
Swap almond milk for soy or regular milk, if desired.
tip 2
Swap homemade jam for 1 cup store-bought preserves or jam, if desired.

Nutrition Information

390 Calories, 15g Total Fat, 2g Protein, 61g Total Carbohydrate, 37g Sugars

Nutrition Facts

Serving Size: 1 Pie

Calories: 390

Calories from Fat: 130

Total Fat: 15g; 23%

Saturated Fat: 5g; 26%

Trans Fat: 0g

Cholesterol: 25mg; 8%

Sodium: 260mg; 11%

Potassium: 55mg; 2%

Total Carbohydrate: 61g; 20%

Dietary Fiber: 1g; 4%

Sugars: 37g

Protein: 2g

% Daily Value*:

Vitamin A: 0%; 0%

Vitamin C: 10%; 10%

Calcium: 20%; 20%

Iron: 6%; 6%

Exchanges:

1/2 Starch; 1/2 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.