Raspberry Butterfly Shaped Hand Pies. Have you ever heard of something more spring-like than that? If you have ever been in Barcelona, you will know spring is synonymous with sunny 20ºC days, longer afternoons and the beginning of the berry season. Berry season, or rather strawberry season at first, I’d say. And though I absolutely love it, I can’t wait for the raspberries to come.
Of all the fruits, berries are my absolute favourite. But I do discriminate, I have a thing for raspberries. So when I decided to make jam hand pies, it had to be with raspberry jam.
Oh, and haven’t I told you I love pies as much as I love berries? I think I’m the biggest fan of pies…pumpkin pie, chocolate pie, lemon meringue pie, berry pie, gimme allll of them! With spring on the horizon, I chose raspberry butterfly shaped hand pies for this post.
Honestly, this adorable hand pies could be my favorite. Easy to make, not too sweet and they take less time to bake.
Another thing that I love about these hand pies is that you can get as creative as you want with them. You can cut them large and fold the pie crust to make them look more like a turnover or use different cookie cutters to shape them however you like.
How to make raspberry jam?
I used to think it would be a complicated process. But once I’d made it, I realized that it couldn’t be simpler. All this magical jam needs is berries and sugar. And believe me, there’s nothing that makes you feel more like a domestic goddess for so little work.
Simply cook your fruit until it starts to break down. Add in some lemon juice and sugar. Let it cool slightly and transfer to airtight jars.
- For the Homemade Raspberry Jam
- 12 ounces fresh raspberries
- 1 cup granulated sugar
- 1 tablespoons lemon juice
- 2 pinches xantham gum
- For the Butterfly Shaped Hand Pies
- 4-inch butterfly shaped cookie cutter
- 2 packages unroll vegan pie dough
- 3 tbsp free-dairy milk
Put the raspberries, sugar and lemon juice and cook until boiling. Once boiling, turn heat to low and simmer for 15-20 minutes, stirring regularly. Smash the berries while they cook.
Remove from heat and strain out the majority of the jam's liquid.
Take a couple of pinches xanthan gum and sprinkle it evenly into the pan, stirring well to combine. Place in fridge to cool to room temperature.
Preheat oven to 400°F. Line 2 large cookie sheets with parchment paper.
Unroll pie dough and using the cookie cutter, cut dough into butterflies. Place them on the cookie sheet. Scoop about 2 teaspoons jam on each butterfly, then top with an additional butterfly. Press with your fingers to seal.
Grab a fork and press along the edges to create a ripple and to seal the dough again. Cut four slits in the top of the pie crust to allow steam to escape.
Lightly brush the top of the pie crust with the free-dairy milk.
Bake for 10-15 minutes, or until golden brown.
Let cool a few minutes before serving!
Looking for more vegan treats from Simple Green Recipes?
More delicious hand pie recipes from favorite blogs
Apple Hand Pies from Sally’s Baking Addiction
Blueberry Hand Pies from King Arthur Flour