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Raspberry Hand Pies with Ice Cream & Sauce

Mini Raspberry Hand Pies

Raspberry Mini Hand Pies
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My daughter Riley is a baker – and I am not. So when she helps me in the kitchen, she’s always asking what we can “bake, not cook”. I made a New Year’s resolution to bake with her more often, which also entails finding healthy things *to* bake. (Our house is not to be filled with cupcakes and buttercream frosting, though she would die and go to heaven if it were!)

We found a variation of hand pies online (I believe the blog was The Baking Fairy) that were made with blackberries and 6″ across. We decided to miniaturize them to more like 3″, and Riley opted for bright red filling, so we tried raspberries. Though the smaller pie dough made it a little tougher to fill with fruit sauce, the bonus was plenty of raspberry sauce/compote left over to put over ice cream (pictured!). Also, they turned out adorable.

Raspberry Mini Hand Pies

I’m generally wary of pre-made pie dough, but we have a brand called Immaculate that’s sold in New Seasons and other grocers here, so I was able to avoid the fake-ingredient-laden Pillsbury. It’s got a small amount of canola oil, but that beats hydrogenated vegetable shortening any day. Try it, or use your own homemade!

Also, we didn’t have fresh berries on hand so we used frozen and heated them ever-so-slightly to defrost them. The heat naturally makes them juice, so in retrospect I would recommend you use fresh – or just place the frozen berry mixture directly into the pie doughs and cook for a few extra minutes longer. It’ll be easier to work with.

Coming in at 115 calories per hand pie, these little guys are a way to get your fruit pie craving without falling off the nutrition wagon. Using a 3″ round cookie cutter, we were able to get about 20 pies out of 2 pie crusts.

Raspberry Mini Hand Pies, served warm with vanilla ice cream and extra raspberry sauce
Raspberry Mini Hand Pies, served here warm with vanilla bean ice cream and some extra raspberry sauce

The above complete dessert (using 1/2 cup Breyer’s ice cream) comes out at about 270 calories. Isn’t that enough for a light lunch too? 🙂 Enjoy friends!

Raspberry Hand Pies with Ice Cream & Sauce


1 pkg (2 custs) Immaculate Refrigerated Pie Dough (or homemade)
12 oz fresh raspberries
1/4 c raw sugar
3 T all-purpose organic flour
1 T lemon juice
1/2-1 tsp ground cinnamon
1 egg, beaten (for brushing tops)


Preheat oven to 375 and line two large baking sheets with parchment paper.
To prepare filling: Rinse berries well, cut in half and place in medium non-reactive bowl. Mix in sugar, lemon juice, cinnamon and flour.
On a floured surface, lay out pie crusts. Ensure they are at 1/4″ thickness, rolling further if necessary. Gently cut them into ~3″ circles.
Place dough circles on parchment paper and spoon about 1T fruit filling in the center of each pie. Fold dough over and press with fingertips to seal. (Use the tips of a fork to make pretty ridged marks, if you’re feeling fancy!)
Using a sharp knife such as paring knife, cut three small slits into each pie in the center (see pictures of ours for guidance). Brush tops with the beaten egg. Sprinkle with a little additional sugar crystals if desired.
Place in oven and bake for about 20 minutes, or until golden brown with crispy, flaky tops.
Enjoy immediately or store in a tupperware for up to 5 days. Can be eaten cold, or reheated in the oven for 5 minutes if desired.

Nutrition Per Serving

Calories 115
Protein 1g
Carbs 15g
Fiber 1g
Fat 5.5g
Dinner In Provence
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