Thanks for visiting our website. For us to continue writing great content, we rely on our display ads. Please consider disabling your ad-blocker or whitelisting our website before proceeding.
If you purchase an independently reviewed item through our site, we earn an affiliate commission. Read our affiliate disclosure.
Berry hand pies are the perfect summer dessert, a delicious and sweet (but healthier than usual) treat for breakfast. Here is the ultimate pocket pie recipe, filled with a tasty forest berry filling wrapped in a melt-in-your-mouth pastry for our true honey lovers.
While you can make these pocket pies at home in an oven, they are best made in a pie iron (like this one https://unocasa.com/products/pie-iron) over a campfire. Whether you have a backyard campfire or an upcoming camping trip, you can create and prep these pocket pies to cook over the campfire in advance.
Freeze the uncooked pies on a baking sheet before wrapping them in plastic and storing them in the freezer. Place thawed pocket pies into a greased pie iron and cook as you usually would. Another way of making these ahead of time is to prep the pastry and the honey filling, storing each in the refrigerator. You can prepare the pies on the day right before cooking.
Preparation Saves Time
These pies are a handy quick late-night treat, especially if you have the ingredients prepped in your freezer just in case. These tasty hand pies can be stored in the freezer wrapped in heavy-duty foil or freezer bags for up to six months—Cook from frozen, adding 4 minutes onto the cooking time.
When storing in the fridge, the honey-berry filling can be kept in a sealed glass bottle for up to 2 weeks. Pre-prepped pies can last wrapped in plastic wrap for up to 2 days.
Campside Berry and Cherry Pies
Grab your pie iron and make this recipe for your next berry and honey pie!
For the pie crust:
- 12 ounces all-purpose flour
- 1/4 teaspoon salt
- 6 ounces butter, unsalted and cut into cubes, cold
- 1 large egg
- 1-ounce water, ice-cold
For the filling:
- 16 ounces Forrest berries (a mixture of strawberries, blueberries, raspberries, blackberries, and cherries) you can use frozen fruit
- 2 tablespoons lemon juice, freshly squeezed
- ¾ cup of water
- 1-ounce unsalted butter
- 1/2 cup of honey
- ¼ teaspoon salt
- 1 tablespoon cornstarch
- 30ml water
- Homemade ice cream
- More honey to drizzle
- In a stand mixer, blend the butter, salt, and flour. The mixture should be coarse and look like crumbs. If you don’t have a stand mixture, cut the butter into the flour with a butter knife. Rub the flour and butter mixture between the tips of your fingers until the mixture resembles fine crumbs.
- Make a hole in the flour mixture, crack the egg in and fold the flour in, add the cold water in small amounts. Keep mixing and adding water until the mixture forms a dough.
- The pastry dough should not be sticky or wet. Add a bit of extra flour at a time until you get the right consistency. Once formed, wrap the pie dough in plastic wrap and store it in the refrigerator for 30 – 60 minutes.
The very berry pie filling:
- Wash and prepare your berries. Remove any stones or pits, and discard any stalks. Cut into small pieces. Melt the honey and pour over the fruit in a bowl. Coat the berries with the honey by mixing well.
- Stir in the lemon juice, mixing well.
- In a saucepan, melt the butter using medium heat.
- Pour the berry and honey mixture into the saucepan with a 3/4 cup of water.
- Bring to a simmer, stirring the mixture carefully.
- In a small bowl or a cup, mix the cornstarch into 30ml of water.
- Pour the cornstarch liquid into the berry mixture and stir continuously. Remove from heat once the mixture becomes clear.
- Set the berry filling aside to cool.
- Preheat your oven to 400F or prepare your campfire.
- Once you have brought the pastry to room temperature for 15 minutes, roll the dough out over a floured surface.
- The dough should be 1/8 inch thick.
- Use your pie iron as a template. You can cut out sheets of pastry in the same shape and size as your pie iron. You can cut circles out to make moon-shaped pies too!
- Drop spoonfuls of berry filling onto the pastry; each pie should take between 1-2 tablespoons of filling, depending on the size of your pies.
- Place the second sheet of pastry on top and gently press the edges closed with a fork. If you make half-moon pies, close the pastry by folding in half and pressing the open edge closed.
- You can egg wash your pies at this stage if you feel the need. Chill the pies for 20 minutes.
- Place your pies in the greased pie iron, seal, and place them into the fire or the oven for 20 -25 minutes until the pastry is golden brown and crisp.
- Allow the hand pies to cool for ten minutes, drizzle with some more honey, and serve with a bowl of custard or ice cream.