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
