I am ALWAYS in for raspberries! In anything! It’s my favorite berry by far.

These are made with a butter pastry that is so flaky and delicious and it’s easy to boot! These are a delight for almost any occasion. If you haven’t made a butter pastry before it might sound a little daunting, but it’s really not. There are just a couple of things that will make all the difference. FIRST: do NOT overmix! And SECOND: keep everything cold!

Another thing…….these don’t have to be perfect. You can trim each round when you roll it out if you want, but it’s ok if they are not perfectly formed. Somehow they turn out beautiful anyway.

The combination of the flaky butter pastry and fresh sugared raspberries is just out of this world.

Cut the butter into the dry ingredients until crumbly. I use my hands for this and just kind of rub the butter into the flour mixture. BUT, you don’t want to do it for too long and allow the butter warm up. If you think this is the case stick it in the refrigerator for 15 minutes.

I make a big tumbler of ice water and put it in the refrigerator before I start the dough so that it is REALLY cold.

Sprinkle water over the dough mixture 1 tablespoon at a time. Mix by scooping the fork under the mixture and lifting up over and over. This will help keep from over-mixing.

As soon as the dough starts sticking together, use your hands to form it into a ball.

Wrap in cling wrap and refrigerate for 1 1/2 to 2 hours.

Gently mix the raspberries with the sugar, salt and cornstarch.

Place pastry round on baking sheet with parchment paper. Lay them with the round hanging over the side of the baking sheet a little.

Spoon raspberry mixture on one side of each round.

Fold edges over and pinch together with a fork.
Brush with egg wash and cut vents with sharp knife.

Bake for 25-30 minutes and allow to cool before glazing.

Mix the glaze and drizzle over hand pies.


Raspberry Hand Pies (Turnovers)

Delicious butter pastry wrapped around fresh raspberries. @mostdeliciouslife.com
Course Breakfast, Brunch, Dessert, Party Food
Servings 12


  • 2 cups flour
  • 2 T sugar
  • ½ t salt
  • ¾ cup cold butter **1 ½ sticks
  • 8-12 T ice water

Raspberry Filling

  • 12 ounces fresh raspberries **frozen raspberries give off too much liquid
  • cup sugar
  • 1 T corn starch
  • 1 pinch salt

Egg Wash

  • 1 large egg
  • 1 T water


  • ¾ cup powdered sugar
  • 1-3 T hot water
  • ¼ T lemon juice


  • Preheat oven to 375°.
  • In medium bowl, combine flour, sugar and salt.
  • Cut in cold butter. You may want to use your hands to break up the butter pieces. Mix until a little lumpy and grainy. It's ok it there are little bits of butter in the mixture.
  • Gently mix in ice water 1-2 Tablespoons at a time just until it just starts to stick together. Use hands to into form into a ball and wrap in cling wrap. Refrigerate for 1½-2 hours.
  • Just before rolling out dough, make the raspberry filling by gently mixing the dry ingredients in with the raspberries. Set aside.
  • Remove dough from fridge and divide into 12 pieces.
  • On a lightly floured surface, roll out each piece until quite thin, about 6-6½ inches. in diameter.
  • Spoon raspberry filling onto half of each round, leaving plenty of room around edges to seal.
  • Fold one half over the raspberries. Eold the bottom edge over the top and then crimp with a fork. Cut 3 vents in the top of each hand pie.
  • Bake 25-30 minutes. Cool on rack for 10-15 minutes.
  • Mix together glaze until smooth and a good consistency for drizzling.
  • Drizzle over cooled pies.
Keyword baking, breakfast, pastry, raspberries