Forest Berry Hand Pies

Forest Berry Hand Pies: A Sweet Taste of Storybook Magic, Inspired by Nina, the Bear's Child

If you’ve ever wondered what it might be like to gather berries with woodland creatures, to laugh with foxes and giggle with rabbits beneath a sun-dappled canopy, then you’ll love Forest Berry Hand Pies—a sweet and simple recipe inspired by Nina, the Bear’s Child.

In this whimsical short story retelling, Nina is no ordinary girl. She's full of laughter, kindness, and a wild creativity that makes even forest animals feel like family. When her world is turned upside down, it's those very creatures who help her find her way—not just through the woods, but through her heartache too.

And what better way to celebrate her courage and companionship than with a berry-picking adventure turned magical baking moment?

These hand pies are just the kind of treat we imagine Nina would whip up for her furry friends after a long morning of gathering summer berries. They’re cozy, charming, and perfectly kid-approved—ideal for family kitchen fun.

What You’ll Love About These Hand Pies:

• They’re easy to make (yes, even with little helpers!)

• Filled with juicy summer berries—blueberries, strawberries, raspberries, blackberries—whatever you have on hand

• Perfect for tiny hands—the dough is forgiving, and the crimping is fun!

• Magical to share—you can gift them with a note that says “Baked with Forest Love”

Kid Tips & Whimsical Twist:

• Let children choose their own berry blend—mix and match to their foresty hearts’ content.

• Use tiny leaf or heart-shaped cookie cutters to make steam vents in the tops of each pie.

• Add a sprinkle of sparkling sugar before baking for that extra enchanted crunch.

• Make it a full storytelling afternoon: Read Nina, the Bear’s Child together while the pies cool. Talk about kindness, bravery, and how even the smallest friend can change everything.

Whether you're a baker, a dreamer, or just someone who loves a tale with heart and fur, Forest Berry Hand Pies bring a bit of Nina’s magic into your home. Bake them for a weekend treat, a woodland-themed birthday party, or a quiet afternoon when the world just needs to feel softer.

And if you haven’t read Nina’s story yet . . . oh, sweet friend, joy awaits you. It’s a tale of love, wilderness, and finding your place in the world—even when it’s nothing like what you expected.

Bake with love. Share with wonder.

Forest Berry Hand Pies

Prep Time: 30 mins

Bake Time: 18 to 20 mins

Total Time: ~1 hr

Yield: 8–10 hand pies

Ingredients

Store-bought pie dough/pastry dough

For the Filling:

2 cups blueberries, strawberries, blackberries, or raspberries, fresh or frozen

2 tablespoon (14g) cornstarch

1/3 cup (67g) granulated sugar

1/8 teaspoon table salt

1 tablespoon (14g) lemon juice

*For frozen berries, use 2 1/2 tablespoons cornstarch

For the Topping:

1 large egg, beaten

2 tablespoons (25g) coarse sparkling sugar, for garnish

Instructions

1. To make the filling: If you're using fresh berries, rinse and drain well. Place fresh or frozen berries in a saucepan. Whisk the cornstarch or ClearJel with the sugar, and pour over the berries. Add the salt and lemon juice, stirring to combine.

2. Place the saucepan on a burner set to medium-high heat and cook, stirring, until the small amount of liquid in the bottom of the pan comes to a simmer. Reduce the heat to medium and continue to cook, stirring frequently, until the mixture starts to thicken, about 5 minutes. Transfer the cooked berries to a bowl and let cool to room temperature. It's fine to make the filling ahead of time, and refrigerate until you're ready to use it.

3. Preheat the oven to 425°F; place a rack on the middle shelf. Line a baking sheet with parchment paper.

4. To assemble the pies: With a pastry wheel or a shaped cookie cutter, cut out sixteen shapes.

5. Divide the filling among eight of the shapes, using about a heaping tablespoon for each; a slightly heaped tablespoon cookie scoop works well here. Brush some of the beaten egg along the edges of each filled shape.

6. Use a knife or a smaller cookie cutter to cut a vent into each of the remaining eight shapes.

7. Top each filled shape with a vented piece, and press along the edges with the tines of a fork to seal.

8. Brush the top of each pie with the remaining beaten egg, and sprinkle with sparkling sugar. Transfer the pies to the prepared baking sheet. Note: If at any time during this process the pies become sticky and hard to work with, simply refrigerate them for about 20 minutes, until firm.

9. Bake the pies for 18 to 20 minutes, until they're a light golden brown. Remove them from the oven, and let cool for 20 minutes before serving.

10. Store pies, lightly wrapped, at room temperature for a couple of days; freeze for longer storage.