Pies & TartsItalian-AmericanMedium

Blackberry Ricotta Hand Pies

Name: Blackberry Ricotta Hand Pies
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 8 servings
Cuisine: Italian-American
Ingredients: 1 cup (250 g) whole milk ricotta cheese, at room temperature; 1½ cups (185 g) fresh blackberries, lightly patted dry; ⅓ cup (110 g) honey; 1 whole lemon, zest only, finely grated; ½ tsp (2½ ml) vanilla extract; ⅛ tsp (0.6 ml) kosher salt; 1 lb (450 g) all-butter puff pastry, thawed, cold; 1 whole large egg, whisked with 1 tablespoon water; 1 tbsp (12 g) turbinado sugar (optional)

From the MyKitchenBank Kitchen

Crispy, golden hand pies filled with creamy ricotta cheese and tart blackberries, sweetened with honey and brightened by lemon zest. These Italian-American pastries are a smaller, handheld version of traditional pies—perfect for a light dessert, afternoon snack, or elegant portable treat. The flaky puff pastry contrasts beautifully with the soft, sweet-tart filling.

Prep: 25 min
Cook: 30 min
Wait: 20 min
Total: 1 hr 15 min
Makes: 8 hand pies

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Steps

Before you start

Thaw puff pastry at room temperature for 30–40 minutes if frozen
Preheat oven to 400°F (200°C)
Line baking sheets with parchment paper
Have an egg wash ready (1 egg whisked with 1 tablespoon water)

1
Mix ricotta filling
- In a small bowl, combine ricotta, honey, lemon zest, vanilla extract, and salt.
- Fold gently with a spoon until evenly mixed.
- Do not overmix or the ricotta will become grainy.
- Gently fold in the blackberries until just distributed—some berries should remain whole and visible for texture.
- Set aside.
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Ready when: Filling is creamy, pale pink from berries, and berries are lightly folded in
Tip: Keep the filling cold and the ricotta gently combined; overworking it makes the filling grainy and dull.
2
Prepare pastry circles
- Remove thawed puff pastry from the refrigerator.
- Lay one sheet on a lightly floured surface.
- Using a 3-inch (7.5 cm) round cutter, cut out 8 circles, re-rolling scraps if needed.
- Place 4 circles on a parchment-lined baking sheet, spacing them 2 inches (5 cm) apart.
- Repeat with the second pastry sheet to cut 8 circles total, placing the second batch on a second baking sheet.
- Cover both sheets with plastic wrap and refrigerate while you prepare for assembly.
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Ready when: 8 circles are cut and placed on chilled baking sheets
Tip: Keep pastry cold to prevent it from becoming sticky and difficult to handle. Re-roll scraps only once to keep the texture flaky.
3
Fill and seal pies
- Remove one baking sheet from the refrigerator.
- Place about 2 tablespoons (30 ml) of ricotta filling in the center of each pastry circle, leaving a ½-inch (1.25 cm) border clear around the edge.
- Fold each circle in half to form a half-moon, gently pressing the edges together.
- Using a fork, press the tines firmly around the sealed edge to create a decorative seal and ensure the filling stays inside during baking.
- Repeat with the second baking sheet.
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Ready when: All 8 pies are folded, sealed with fork marks, and filling edges are crimped closed
Tip: Don't overfill or the pastry won't seal; the filling may burst out during baking and burn on the sheet.
4
Chill and brush pies
- Refrigerate both baking sheets for 10 minutes.
- Remove from refrigerator and brush the top of each pie lightly with egg wash using a pastry brush.
- If desired, sprinkle a pinch of turbinado sugar over each pie for extra crunch and shine.
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Ready when: Egg wash is evenly applied and pies are cold to the touch
Tip: A brief chill prevents the pastry from puffing unevenly and the filling from leaking. Apply egg wash just before baking for a glossy finish.
5
Bake piesOven 400°F / 205°C
- Place both baking sheets in a preheated 400°F (200°C) oven.
- Bake for 28–30 minutes, rotating the sheets halfway through baking (around 14–15 minutes), until the pastry is puffed, golden brown, and the edges are deeply caramelized.
- The pies should rise noticeably and become crispy.
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Ready when: Pastry is deep golden brown, puffed significantly, and edges are caramelized and crispy
Tip: Rotate pies halfway through so they brown evenly. If edges darken too quickly, lower heat to 375°F (190°C) for the final 10 minutes.
6
Cool before serving
- Remove baking sheets from the oven and let the pies rest on the hot sheets for 5 minutes.
- This allows the filling to set slightly so it won't ooze out when you bite in.
- Transfer to a wire rack to cool for 10–15 minutes before serving.
- The pies are best served warm or at room temperature.
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Ready when: Pies feel warm but not hot to the touch, pastry is crispy throughout
Tip: Cooling is essential—eating them straight from the oven will result in molten filling that spills out.

Good to know

Tips

Ricotta quality matters: use the freshest ricotta you can find. Older ricotta sometimes separates and becomes grainy when folded.
Don't skip the chilling steps. Cold pastry puffs better in the oven and creates a crispier exterior.
If your kitchen is warm, work quickly with the pastry and keep it cold between steps. Warm puff pastry won't seal or crisp properly.
For a more indulgent version, add 1 tablespoon of mascarpone or whipped cream to the ricotta filling for extra richness.

Make ahead

Assemble the pies (through the egg wash step) up to 4 hours ahead. Cover with plastic wrap and refrigerate. Bake directly from the fridge, adding 2–3 minutes to baking time.

Storage & reheating

Store cooled pies in an airtight container at room temperature for up to 2 days (the pastry will soften slightly but remain pleasant). Refrigerate for up to 3 days. For longer storage, freeze unbaked pies on a baking sheet, then transfer to a freezer bag for up to 1 month; bake from frozen, adding 5 minutes to baking time. Reheat briefly in a 300°F (150°C) oven for 8–10 minutes to restore crispness.

Substitutions

fresh blackberries → fresh raspberries or blueberries. Use the same weight; blueberries will be slightly firmer and less tart.
whole milk ricotta cheese → mascarpone cheese (use 3/4 cup/185 g) mixed with 2 tablespoons (30 g) Greek yogurt. This blend mimics ricotta's texture and tang. Don't use mascarpone alone, as it's too rich.
honey → maple syrup or light brown sugar (use 1/3 cup/80 g sugar dissolved in 2 tablespoons water). Maple syrup gives earthier sweetness. Brown sugar makes a slightly less smooth filling but works well.
lemon → orange zest or 1/4 teaspoon freshly grated nutmeg. Orange is slightly sweeter and less sharp. Nutmeg adds warmth and works beautifully with blackberries.