From: Half Baked Harvest
Beyond delicious, super simple, and extra jammy...the perfect summer weekend baking project!
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 1 hour 5 minutes
Servings: 8 pies
Beyond delicious, super simple, and extra jammy...the perfect summer weekend baking project!
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 1 hour 5 minutes
Servings: 8 pies
Ingredients
Dough
- 1 3/4 cups mini pretzel twists
- 1 cup all-purpose flour
- 1 1/2 sticks (12 tablespoons) cold salted butter, cut into 1/2 inch pieces
- 1 tablespoon sour cream or plain Greek yogurt
Filling
- 1 cup fresh raspberries
- 1/2 cup fresh blackberries or chopped strawberries
- 1-3 tablespoons brown sugar, use to your taste
- 2 teaspoons cornstarch
- 1 teaspoon vanilla extract
- 2 teaspoons lemon zest
- 1/4 cup high-quality raspberry or strawberry jam
- 2-3 ounces cream cheese, at room temperature
- 1 egg, beaten
- pretzel salt or coarse sugar, for sprinkling
Instructions
- To make the dough. In a food processor, pulse the pretzels until they become flour (see above photo for reference). Add the flour and butter. Pulse until the mix clumps together to form pea-size balls. Add the sour cream and 1/4 cup cold water, 1 tablespoon at a time, until the dough comes together. If the dough feels dry, add 1-2 tablespoons of additional water.
- Turn the dough out onto a floured surface and form a ball. Divided the dough in half and flatten each into a round disk. Roll out each disk of dough and cut into a total of 15-16 circles (or cut into 15-16 squares). Chill the dough rounds while you make the filling.
- In a medium bowl, toss together the berries, cornstarch, and sugar. Add the vanilla and jam, gently toss to combine.
- Assemble the pies on a parchment-lined baking sheet. Spread 2 teaspoons cream cheese on to the center of half of the circles, then spoon a tablespoon of the filling over the cream cheese, leaving a 1/4 inch border. Brush the edges with the beaten egg. Lay the other half of the dough over the filling and seal the edges by crimping with the back of a fork. Repeat until you've used all the dough. If some of the dough is cracking, don't stress too much about it. It bakes up just fine.
- Use a small, sharp knife to cut slits into the top of the pies. Cover the baking sheets and place in the freezer for 15 minutes.
- Preheat the oven to 425 degrees F. Brush the tops of the pies with beaten egg and sprinkle with coarse salt/sugar. Transfer to the oven and bake for 12-15 minutes or until golden brown. It's OK if the edges get dark. Serve with ice cream. Enjoy!
Recipe Notes
Pie Dough: in a pinch, you can use 2 store-bought pie dough rounds or 2 sheets frozen, thawed puff pastry.
If you don't have a food processor: Replace the pretzels with 1/2 cup whole wheat flour and add 1/2 teaspoon kosher salt. Then, you can use your fingers to mix the butter with the flour until the butter is pea-sized. Slowly drizzle in the cold water as directed.
Cornstarch: I love a runny tart, so I like to use only 1-2 teaspoons of cornstarch. If you would like a thicker berry filling, use 1 tablespoon cornstarch.
If you don't have a food processor: Replace the pretzels with 1/2 cup whole wheat flour and add 1/2 teaspoon kosher salt. Then, you can use your fingers to mix the butter with the flour until the butter is pea-sized. Slowly drizzle in the cold water as directed.
Cornstarch: I love a runny tart, so I like to use only 1-2 teaspoons of cornstarch. If you would like a thicker berry filling, use 1 tablespoon cornstarch.
