open-faced berry pastries
Open-faced berry pastries

Fresh berries and flakey pie crust are two of my favorite things to eat, and these open-faced berry pastries combine them in the best possible way!

I love how the tart but sweet taste of the filling complements the buttery and sweet crust, and a scoop of vanilla ice cream makes the whole experience even better. For my own version of the recipe, I used wineberries, a local and wild favorite we pick in our backyard and make into jelly.

Raspberries, blackberries, blueberries, or even a mix would also work just as well––you can make it your own!


Open-Faced Berry Pastries

  • Author: Abbi Bull
  • Prep Time: 30 mins
  • Cook Time: 35 mins
  • Total Time: 1 hour 5 mins
  • Yield: 15 1x




  • 3 1/3 cups flour
  • 1 tsp salt
  • 5 tbsp sugar
  • 2 sticks butter
  • 1/2 cup ice water
  • 1 beaten egg (for egg wash)


  • 2 cups berry jelly
  • 3 cups berries
  • 1/2 cup sugar


  1. Preheat the oven to 400°.
  2. Mix the dry ingredients (flour, salt, and sugar) in a large mixing bowl.
  3. Cut the cold butter into small pieces and place in with the dry ingredients. Using a pastry cutter, press the butter in until it is about the size of a pea and spread throughout the dry mix.
  4. Add the ice water into the dough a few tablespoons at a time, mixing to check the consistency. The dough should be just sticky enough to hold together, which might not require all 1/2 the cup of ice water.
  5. Place the dough on a floured surface and knead for about thirty seconds. Then, using a floured rolling pin, roll the dough out to about 1/4 of an inch thickness. You may want to divide the dough into two balls to make this easier.
  6. Using a knife, cut the rolled dough into 4×4 inch squares. Combine and re-roll the edge scraps in order to use up all the dough. You should get about 15 squares.
  7. Place 2 tablespoons of jelly in the center of each dough square and spread around with a spoon, about an inch from the edges. Cover the jelly with a layer of berries, about 2 tablespoons. Sprinkle a tsp of sugar over the berries.
  8. Pinch each corner of the square inward, bringing up the sides so the dough becomes a box holding the filling. Each corner should form a small leaf shape over top of the filling.
  9. Brush the edges of the dough with the beaten egg wash. Place on two greased trays about 2 inches apart.
  10. Bake in the oven for 30-35 minutes. Start checking the pastries after 25 minutes to ensure the crust doesn’t burn. The edges should be golden brown, and the filling bubbling.
  11. Take out of the oven and place in a cooling rack. Serve warm or room temperature, with vanilla ice cream and whipped cream!

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