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!
- 3⅓ cups flour
- 1 tsp salt
- 5 tbsp sugar
- 2 sticks butter
- ½ cup ice water
- 1 beaten egg (for egg wash)
- 2 cups berry jelly
- 3 cups berries
- ½ cup sugar
- Preheat the oven to 400°.
- Mix the dry ingredients (flour, salt, and sugar) in a large mixing bowl.
- 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.
- 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 ½ the cup of ice water.
- 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 ¼ of an inch thickness. You may want to divide the dough into two balls to make this easier.
- Using a knife, cut the rolled dough into 4x4 inch squares. Combine and re-roll the edge scraps in order to use up all the dough. You should get about 15 squares.
- 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.
- 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.
- Brush the edges of the dough with the beaten egg wash. Place on two greased trays about 2 inches apart.
- 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.
- Take out of the oven and place in a cooling rack. Serve warm or room temperature, with vanilla ice cream and whipped cream!