Name: Low-Carb + SCD Berry Hand Pies
Prep time: 30 min
Cook time: PT-475987H49M12S
Total time: PT-475987H49M12S
Cuisine: pastry
Ingredients: 2 + 1/4 cups almond flour (Bob’s Red Mill); 1/3 cup coconut flour; 1.5 teaspoons gelatin or 3/4 of a teaspoon of agar powder for vegan; 1/4 teaspoon salt; 5 tablespoons chilled butter (ghee or Earth Balance for vegan or paleo); 1/4 cup + 1 tablespoon of water; 1 + 3/4 cups chopped fresh mixed berries (we used strawberries, blueberries, blackberries + raspberries) Frozen is fine if you defrost them and then strain and discard the extra liquid first. If you don’t have fruit on hand you can use sugar-free jam or SCD jam as your filling.; 1 tablespoon lemon juice; 2 tablespoons Swerve Sugar Replacement (Or 2 tbsp Honey for SCD, maple syrup for vegan); egg wash (1 yolk + 2 tbsp milk) Or coconut milk can work as an egg wash substitute for vegan.; 1/2 teaspoon gelatin or 1/4 teaspoon of agar powder; large cookie cutter of choice–we used a heart shape, but feel free to use a circle, flower shape or whatever you have on hand. If you don’t have a cookie cutter, you can use a large wide rimmed glass to cut circles out or you can do it manually.; You will also need 4 sheets of parchment paper

Description

*6 carbs per serving for Low-Carb version (and low-carb vegan)

*9.6 carbs for SCD version (and vegan version with natural sweetener)

Ingredients

Scale

The Filling:

1 + 3/4 cups chopped fresh mixed berries (we used strawberries, blueberries, blackberries + raspberries) Frozen is fine if you defrost them and then strain and discard the extra liquid first. If you don’t have fruit on hand you can use sugar-free jam or SCD jam as your filling.
1 tablespoon lemon juice
2 tablespoons Swerve Sugar Replacement (Or 2 tbsp Honey for SCD, maple syrup for vegan)
egg wash (1 yolk + 2 tbsp milk) Or coconut milk can work as an egg wash substitute for vegan.
1/2 teaspoon gelatin or 1/4 teaspoon of agar powder
large cookie cutter of choice–we used a heart shape, but feel free to use a circle, flower shape or whatever you have on hand. If you don’t have a cookie cutter, you can use a large wide rimmed glass to cut circles out or you can do it manually.
You will also need 4 sheets of parchment paper

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Instructions

(If you are using jam as filling, skip this step). In a large bowl, add your chopped mixed berries of choice. Make sure the pieces are fairly small-slice large blueberries or blackberries in half. Add lemon juice and toss berries until evenly coated. Add your Swerve or honey and toss again. Finally sprinkle gelatin over top, blend again until evenly combined. Set aside while you work on the dough.
Let the dough rest for 1 minute, then form into a ball.
Roll the dough out in between two pieces of parchment paper so it does not stick to the rolling pin. Do not roll it out too thinly, these cutouts need a little heft to them. You’ll want the good thickness that you’d use to cut out cookies.
Cut out the first round of shapes with your cookie cutter. Then carefully remove the excess dough surrounding these shapes and place that dough to the side for the next rollout. (Do not lift the actual shapes).
Once the excess dough is removed, you’re going to use scissors to cut around the shapes so that you have each shape resting on it’s own piece of parchment paper. Cut out each one. These are going to be the bottom crusts to your hand pies. We keep them with the parchment paper underneath so you’ll be able to flip them over without breakage. (Starch-less + gum-less dough is a little more delicate). Place the shapes you just cut out with your scissors onto your parchment lined baking sheet with some distance between them.
Now you’ll want to roll out the remainder of your dough again between two pieces of parchment paper, cut out your shapes, remove the excess dough surrounding them and again use your scissors to cut around the shapes. These will serve as the top crusts. Place them aside on the counter momentarily. Depending on the size of your cutouts, you will have enough shapes to make 4 or five hand pies. (8-10 pieces).
Return to your filling. (If you’re using jam, reserve about 1.5-2 tablespoons for each pie). Stir your fruit filling again as the juices have collected to the bottom by this point. Place a small amount of fruit onto the shapes you have resting on the cookie sheet. Make sure each glob of fruit has a little bit of the juice with it. Dab the outer edges with egg wash or coconut milk–this will help it adhere to the top layer.
Now take one of your cutouts for the top layer and swiftly turn it over one of the cutouts with filling. Carefully peel back the parchment paper. Cup your hand and gently press your hand over the top layer, pressing it over the filling, using the fingers of your other hand to pinch the sides together. It sounds more complicated than it actually is. If there are any breakages in the top crust, just mend with a touch of water–it’s a lot like working with clay. Crimp the edges with a dry fork-or pinching them together is fine as well. Just make sure to wipe the fork clean after crimping each each pie as the fork starts to collect a bit of dough, rendering it problematic for the next pie.
Continue until all pies are complete. Brush them with egg wash (or full fat coconut milk), and make 3 vents in each.
Bake at 350 degrees covered very lightly with a piece of foil for the first 15 minutes, then without foil for the last 20-25 minutes.
Remove them from the oven and let them cool on the tray for 20 full minutes before transferring them to a plate. If you’re in a hurry, you can pop the baking tray into the freezer for 10 minutes. See Tips section in post above for ice cream recommendations. Serve and enjoy! Refrigerate leftovers in airtight container.

Prep Time: 30 min
Cook Time: 35-40 min
Category: SCD + Low-Carb
Method: baking
Cuisine: pastry