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WTF Do I Do With
Driscoll’s Blackberries, Raspberries, and Blueberries ?!


‐ Mixed Berry Hand Pies ‐

1 package (6 oz) Driscoll’s blackberries

1 package (6 oz) Driscoll’s raspberries

½ cup Driscoll’s blueberries

1 package (17.25 oz) frozen puff pastry, thawed

⅓ cup granulated sugar

2 tbsp cornstarch

½ tsp lemon zest

1 large egg

Coarse sugar

 

Prep Time: 20 min

Cook Time: 25 min

Servings: 8


1 Preheat oven to 400° F.

2 On a lightly floured surface, unfold puff pastry sheets and roll out to 11" square. Cut out 4 circles, about 5" each, from each pastry sheet. Place pastry circles onto prepared baking sheet. 

3 Whisk egg in a small bowl. Set aside. 

4 Combine granulated sugar and cornstarch in a large bowl. Add blackberries, raspberries, blueberries, and lemon zest. Toss ingredients lightly. Do not overmix.

5 Spoon about ⅓ cup berry mixture onto ½ of each pastry circle. Brush edges of pastry circle lightly with egg mixture. Fold dough over berry filling and crimp edges tightly with a fork to seal. Place on parchment paper-lined rimmed baking sheet. 

6 Cut 3 small vents on top of dough. Repeat with remaining pastry circles and berry mixture. Brush tops of pies lightly with remaining egg mixture. Sprinkle tops of pies with coarse sugar. 

7 Bake until golden, about 20–25 minutes. Transfer to wire rack to cool slightly.

8 Serve Mixed Berry Hand Pies warm or at room temperature. Enjoy! 


To learn more about Driscoll’s, visit www.driscolls.com