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Air Fryer Berry Hand Pies

This recipe outlines how to craft delicious berry hand pies using an air fryer. A tender, flaky homemade crust encases a vibrant mixed berry filling, subtly spiced with cardamom and brightened with lime. The individual pies are then air-fried until golden and finished with a delicate confectioners' sugar glaze, perfect for a delightful dessert or snack.
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Total Time 3 hours 20 minutes
Servings: 8 people
Course: lunch/dinner
Cuisine: british
Calories: 2867.5
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups all-purpose flour plus more for dusting
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon baking powder
  • 1 stick cold unsalted butter cut into small pieces
  • 2 tablespoons cold vegetable shortening
  • 4 to 6 tablespoons ice water
  • 1 cup blueberries
  • 1 cup raspberries
  • 1/2 cup chopped strawberries
  • 1/4 cup granulated sugar
  • 1/4 teaspoon ground cardamom
  • Pinch of kosher salt
  • 1 tablespoon plus 2 to 3 teaspoons water
  • 1 tablespoon cornstarch
  • 1 tablespoon fresh lime juice
  • 1 large egg lightly beaten
  • 3/4 cup confectioners’ sugar

Equipment

  • 1 Large Mixing Bowl For pastry and filling preparation.
  • 1 Rolling Pin Essential for evenly rolling out pie dough.
  • 1 3-inch Round Cutter For uniform hand pie shapes. A glass rim can be a substitute.
  • 1 Air Fryer The primary cooking method for these hand pies.
  • 1 Whisk For preparing dry ingredients, cornstarch slurry, and the glaze.

Method
 

  1. Prepare the pastry: Whisk together flour, 2 tablespoons granulated sugar, salt, and baking powder. Cut in cold butter and shortening until coarse crumbs form. Gradually add ice water, mixing until dough comes together. Form into a disk, wrap, and chill for at least 30 minutes.
  2. Prepare the berry filling: In a medium bowl, combine blueberries, raspberries, chopped strawberries, 1/4 cup granulated sugar, ground cardamom, and a pinch of salt.
  3. In a small separate bowl, whisk 1 tablespoon water with cornstarch and lime juice until smooth; stir this slurry into the berry mixture.
  4. On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Use a 3-inch round cutter to cut out approximately 16 circles.
  5. Place about 1 tablespoon of the berry filling onto one half of each dough circle, leaving a small border around the edge.
  6. Lightly moisten the edges of the dough with a little water, then fold the other half of the circle over the filling. Press to seal, then crimp the edges firmly with a fork.
  7. Brush the tops of the hand pies with the lightly beaten egg wash for a golden finish.
  8. Preheat your air fryer to 350°F (175°C). Arrange pies in a single layer in the air fryer basket, ensuring not to overcrowd. Air fry for 8-10 minutes, or until golden brown and puffed.
  9. While pies cool, prepare the glaze: In a small bowl, whisk confectioners’ sugar with 2 to 3 teaspoons of water until a smooth, pourable consistency is achieved.
  10. Drizzle the confectioners’ sugar glaze over the cooled berry hand pies before serving.

Notes

Achieving a truly flaky pastry hinges on keeping your butter and shortening extremely cold and handling the dough minimally. Overworking develops gluten, leading to a tough crust. For the filling, tasting and adjusting the sweetness based on your berries' ripeness is key; a tiny pinch of lemon zest can also brighten the flavors. When air frying, avoid overcrowding the basket to ensure even cooking and a golden-brown finish. Cook in batches if necessary. An egg wash provides that beautiful golden sheen, and a well-chilled dough is less prone to sticking and easier to work with.