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Photo: Photographer: Kelsey Hansen, Food Stylist: Charlie Worthington, Prop Stylist: Stephanie Hunter
Active Time:30 minsTotal Time:50 minsServings:12Jump to Nutrition Facts
Active Time:30 minsTotal Time:50 minsServings:12
Active Time:30 mins
Active Time:
30 mins
Total Time:50 mins
Total Time:
50 mins
Servings:12
Servings:
12
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1 ½cupsall-purpose flour, plus more for dusting1cupwhite whole-wheat flour2tablespoonsgranulated sugar plus 1/3 cup, divided½teaspoonsalt8tablespoonscold unsalted butter, cut into small chunks9tablespoonsice water1 ½cupsraspberries1 ½cupsblueberries2tablespoonscornstarch1large egg, lightly beaten with 2 tablespoons water
Cook Mode(Keep screen awake)
Ingredients
1 ½cupsall-purpose flour, plus more for dusting
1cupwhite whole-wheat flour
2tablespoonsgranulated sugar plus 1/3 cup, divided
½teaspoonsalt
8tablespoonscold unsalted butter, cut into small chunks
9tablespoonsice water
1 ½cupsraspberries
1 ½cupsblueberries
2tablespoonscornstarch
1large egg, lightly beaten with 2 tablespoons water
Directions
Whisk all-purpose flour, whole-wheat flour, 1 tablespoon sugar and salt in a medium bowl. Cut butter into the mixture using a pastry blender or your fingertips, leaving some pea-sized chunks remaining. Add ice water, 1 tablespoon at a time, tossing with a fork to combine, just until the mixture becomes shaggy and starts to come together. Empty the dough onto a large piece of plastic wrap. Using the plastic wrap, press the dough into a disk. Wrap completely and refrigerate for at least 20 minutes and up to 3 days.
Combine raspberries, blueberries, cornstarch and ⅓ cup sugar in a medium bowl. Spoon 2 tablespoons filling onto half of each dough rectangle, leaving a 1-inch border around the edges; do not overfill.
Brush egg mixture along the edge of half of each square. Fold the dough in half to cover the filling; crimp edges to seal. Brush tops with the egg mixture; sprinkle with the remaining 1 tablespoon sugar. Cut 3 small vent holes on top of each pie. Working in batches as necessary, arrange the pies in a single layer in the basket of an air fryer; cook at 350°F until golden, 12 to 14 minutes.
Tip
Try these filling variations.
Pear-Cranberry:In Step 3, combine 1 1/2 cups chopped pears, 1 1/2 cups thawed frozen cranberries, 1/3 cup sugar and 2 Tbsp. cornstarch in a medium bowl; proceed as directed.
Peach:In Step 3, combine 3 cups chopped peaches, 1/3 cup sugar, 2 Tbsp. cornstarch and 1/4 tsp. grated fresh ginger in a medium bowl; proceed as directed.
Apple:In Step 3, combine 3 cups chopped Granny Smith apples, 1/3 cup packed brown sugar, 2 Tbsp. cornstarch and 1/4 tsp. ground cinnamon in a medium bowl; proceed as directed.
Equipment
Air fryer
To make ahead
Refrigerate dough (Step 1) for up to 3 days or freeze for up to 3 months (thaw in the refrigerator overnight before using).
Originally appeared: EatingWell.com, February 2023
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Nutrition Facts(per serving)218Calories9gFat33gCarbs4gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
