Brush Stroke

A simple pie with pistachios and berries

For the Filling

– 1 cup mixed berries  – 1/4 cup granulated sugar – 1 tablespoon cornstarch – 1 tablespoon lemon juice – 1/3 cup chopped pistachios

For the Dough

– 2 cups all-purpose flour – 1 tablespoon granulated sugar – 1/2 teaspoon salt – 1 cup unsalted butter, cold and cut into small cubes – 1/4 to 1/3 cup ice water

On a floured surface, roll out the chilled dough to about 1/8 inch thickness. Use a round cutter or a glass to cut out circles, about 4 to 5 inches in diameter.

Roll Out the Dough

– Place a spoonful of the berry and pistachio filling in the center of each dough circle. – Fold the dough over the filling to create a half-moon shape. Seal the edges by pressing with a fork or your fingers.

Assemble the Hand Pies



In a small bowl, beat the egg with 1 tablespoon of water to create an egg wash. Brush the tops of the hand pies with the egg wash for a golden finish.

Egg Wash

Place the assembled hand pies on the prepared baking sheet and bake in the preheated oven for 18-20 minutes or until golden brown


These Pistachio and Berry Hand Pies are a delightful combination of sweet, tart berries and the crunch of pistachios, all wrapped in a flaky pastry.

Cool and Enjoy


Yellow Leaf