I use store-bought refrigerated pie crust for this recipe. Why? Well, normally I’m a big advocate of making everything from scratch. I don’t even buy tortillas or bread anymore. But when I was creating this recipe I remembered my favorite pie that my grandmother used to make.
Around the holidays, all the adults ate pecan pie. Pecans are native to Texas, so it’s a natural for us. But my grandma knew that my brother and I didn’t like it, so she made a special cherry pie just for us. I used to get so excited to see her bring it to our house in her small, Depression-era sized pie pan. It was so small in fact, that my Dad teased her that she only used 1 apple to make an apple pie.
After years of wondering how she made her pie so delicious, I found out she used store-bought refrigerated pie dough and a can of cherries. Nothin’ else. So I decided store-bought pie crust is okay by me.
Oh, and now that I’m all grown up, I love pecan pie. Why did no one ever tell me about the sweet custard under all those nuts?
Boysenberry Hand Pies
Makes 3 small hand pies or 6 minis with a 2" cutter.
1/2 of a 14 oz. package of refrigerated pie crust (1 sheet)
a few dashes of flour
1 loosely packed cup of boysenberries (about 15 berries)
1 tablespoon cornstarch
1/4 cup powdered sugar
1 teaspoon lime juice
2-3 teaspoons milk
First, preheat your oven to 425 degrees. Line a small baking sheet with parchment paper. Place the clean and dry boysenberries in a bowl and toss them with the cornstarch. Not all of the cornstarch will stick to them, but just enough will.
Then, take your pie crust and roll it out slightly on a lightly floured counter. You’re looking to make it spread about a 1/2-inch in all directions.
Cut three 6-inch circles out of the dough, using a large cookie cutter or lid. Discard the scraps or save for another use (like cobbler topping, mmm!). You may also use a 2-inch cutter to make 6 mini pies.
Place about 4-5 berries in the center of each dough circle and carefully fold the dough over to form a half-moon. Use a wet fingertip to seal the crusts, then crimp them with a fork.
Carefully move the pies to the baking sheet and bake 20-22 minutes, until golden brown. No matter how hard you try, some berry juice will escape. It is okay.
Let the pies cool slightly. Whisk together powdered sugar, lime juice and enough milk to form a glaze that can be drizzled over the pies. Serve pies slightly warm.
Christina Lane is the author of 3 cookbooks all about cooking and baking for two. She has scaled down hundreds of recipes into smaller servings so you can enjoy your favorite dishes without the leftovers! Valentine's Day is her favorite holiday.