Forgo the fork! Martha's blackberry hand pies, drinks
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Martha Stewart shares her recipes for delicious blackberry-raspberry hand pies for dessert and non-alcoholic party drinks.
Makes 8 servings
- 1 tablespoon sour cream
- 1 tablespoon fresh lemon juice (from 1 lemon)
- 2 tablespoons ice water, plus more if necessary
- 1 1/4 cups all-purpose flour, plus more for rolling
- Coarse salt
- ⅓ cup plus 1 teaspoon granulated sugar, divided
- 1 stick cold unsalted butter, cut into small pieces
- 3/4 cup fresh blackberries
- 3/4 cup fresh raspberries
- 1 tablespoon plus 11/2 teaspoons cornstarch
- 1 large egg, lightly beaten
- Fine sanding sugar, for sprinkling
Whisk together sour cream, lemon juice, and ice water in a bowl. Mix together flour, ½ teaspoon salt, and 1 teaspoon granulated sugar in a large bowl. Add butter and beat with a mixer on medium-low until mixture resembles coarse meal with some blueberry-size clumps remaining. Gradually beat in sour-cream mixture until just combined but still crumbly. (Squeeze a small amount of dough to see if it holds together. Beat in more water, 1 teaspoon at a time, if necessary.) Divide dough in half, gather into 2 flat rectangles, and wrap in plastic wrap. Refrigerate until just firm, 45 minutes.Meanwhile, stir together berries, remaining granulated sugar, cornstarch, and ¼ teaspoon salt in a bowl. Slide 1 dough rectangle, still on parchment, onto a work surface. With a long side facing you, cut dough crosswise into four 3½-by-7-inch strips.Roll out each rectangle of dough into a 7-by-14-inch rectangle on a piece of floured parchment with a floured rolling pin. (Dough will be very thin.) Transfer rectangles on parchment to 2 baking sheets and refrigerate until firm, 15 minutes.Mound 2 tablespoons berry mixture in center of bottom half of each strip. Brush edges with egg wash and fold top half over fruit to enclose. Press firmly to seal and trim bottom edge, leaving folded top edge uncut. Cut vents in each pie and place about 2 inches apart on baking sheet lined with fresh parchment. Transfer to freezer. Repeat with remaining dough and berry mixture. Freeze hand pies until very firm, at least 45 minutes.Preheat oven to 375° with racks in upper and lower thirds. Lightly brush pies with egg wash and sprinkle with sanding sugar. Bake, rotating sheets and switching racks halfway through, until pies are golden brown, 35 to 40 minutes. Transfer to a wire rack to cool. Serve warm or at room temperature.
You can substitute store-bought dough in a pinch.
- 7 cups store-bought white cranberry juice
- 4 cups store-bought pineapple juice
- 1/2 cup freshly squeezed lemon juice
- 1/2 cup freshly squeezed lime juice
- 4 cups ginger ale
- 1/4 mango, peeled, seeded, and thinly sliced into half moons, for garnish
- 1/4 papaya, peeled, seeded, and thinly sliced into half moons, for garnish
- Ice cubes, for serving
In a large serving pitcher, stir together juices and ginger ale; garnish by floating mango and papaya slices on surface. Serve poured over ice.
- 6 cups water
- 4 Red Zinger tea bags
- 4 Raspberry Zinger tea bags
- 4 Blueberry Zinger tea Bags
- 1 orange, sliced 1/4 inch thick
- 1 lemon, sliced 1/4 inch thick
- Sprigs fresh mint, for garnish
Bring 4 cups water to a boil. Add tea bags and steep for 4 to 6 minutes. Remove and discard tea bags. Add remaining 2 cups water. Refrigerate until cold, at least 1 hour.
For more recipes, go to Martha Stewart Living.