Mixed Berry Christmas Tree Hand Pies

I get so excited around the holidays!  Recently I was going through all my baking goodies to get them all organized and came across a large Christmas tree cutter that I immediately thought would be the perfect hand pie size.  Turns out it was!

These are so fun and easy to make. Here's how I made them:


I always use

Pioneer Woman's pie crust recipe

. I have never found any better!

Or you can use a store-bought refrigerated dough if you want to cut back on time.

To make 12 pies you will need 4 pie crusts-- 2 packages of store-bought dough or double Pioneer Woman's recipe.  You will have 2 pie crusts left over to freeze for another time if you use Pioneer Woman's recipe, as it makes 6 pie crusts.


1 bag frozen mixed berries

1 cup frozen pitted dark cherries

1/2 cup sugar

3 Tbsp. quick-cooking tapioca

Prepare filling by gently combining the filling ingredients in a large bowl.  Set aside.

Preheat oven to 375 degrees.

Prepare your dough and roll out onto a floured surface to about a 1/8-inch thickness. Using your favorite cutter, cut out the shapes.

Carefully place each shape onto a parchment-lined baking sheet and fill the centers with the fruit filling, leaving some room at the edges for pinching them together. You don't want to overfill.

Roll out some more dough, cut your shapes, and then using a ravioli cutter (if you want it to be kind of fancy--I wanted it to look like garland) or a sharp knife, cut a couple of vent holes into each shape.

Brush a little cold water around the edges of each dough shape that is already on the pan with the fruit in it. Now place each top (with the vent holes) on top of each dough shape. Crimp the edges together with the tines of a fork to close each one.

Bake for 20-40 minutes until the edges are golden brown. It's difficult to say an exact time for baking because it will depend on your oven and the amount of filling you have in your hand pies.  Just keep an eye on them starting at 20 minutes and look for that golden color around the edges.

I dusted mine with powdered sugar so I did not brush the tops with an egg wash, but if you are not going to dust yours and want them to be a beautiful golden brown all over, brush the tops of each one with an egg wash before baking.  I've found this to be a good guide to determine what result you want:

Once they are done, remove from the oven and place on a cooling rack.  Allow to cool slightly before serving.

And if you want to add some powdered sugar goodness to yours, just sift the powdered sugar over each hand pie.

Finally, I wrapped each one in parchment paper and tied with a ribbon.  You can store these in an airtight container at room temperature.

Fill with any fruit your heart desires and enjoy!  :)

Until next time...

Lady by the Bay