Pie Dough – 2 cups whole wheat pastry flour or all-purpose flour – ½ cup white whole wheat flour or regular whole wheat flour – 1 teaspoon salt – 2 sticks (1 cup) cold unsalted butter – 8 to 12 tablespoons ice water Raspberry Filling – 3 tablespoons maple syrup – 2 teaspoons arrowroot starch or 1 tablespoon cornstarch – ½ teaspoon vanilla extract – ½ teaspoon orange zest – ¼ teaspoon ground cinnamon – 2 packages (6 ounces each) Driscoll’s Raspberrie Egg Wash – 1 egg, beaten Orange Glaze – ⅔ cup powdered sugar – 1 tablespoon fresh orange juice – 1 teaspoon maple syrup – ½ teaspoon orange zest – ¼ teaspoon ground cinnamon – ¼ teaspoon salt
Mix flours and salt in a medium bowl to make dough. Slice one stick of butter lengthwise down the centre, rotate it quarter turn, and slice again.
Cross-cut butter for even cubes. Reuse the butter stick. Put half the cubed butter in the bowl. Squish each butter piece between your fingers in flour to quickly form a flat, irregular disc. Repeat with remaining cubes.
Break up butter by pressing handfuls of buttery flour in your palms. Mix 4 tablespoons ice water into the mixture. Add 2 more tablespoons ice water, then 2. Stir to make dough.
Add 2 tablespoons or more water until the mixture sticks together when squeezed between palms. Half the mixture evenly. Each pie dough disc should be 5 inches round and tightly wrapped in two plastic wrap squares.
Refrigerate for 1 hour or 3 days to make a flaky crust with cold butter. Filling prep: Mix maple syrup, starch, vanilla, orange zest, and cinnamon in a medium bowl. Remove starch clumps with whisk.
Add raspberries and gently stir to coat. Cool the bowl in the fridge. Making a hand pie: Preheat the oven to 375°F and line a large baking sheet with parchment.
On a floured surface, roll half the chilled pie dough into a 12-inch circle, ⅛” to ¼” thick. Cut 12 circles with a 3 ½” glass. Need scraps? Reroll. Carefully place rounds on baking sheets. Repeat with remaining pie dough.
After egg-washing half the rounds, add a heaping tablespoon of raspberry filling. For each raspberry-covered round, another. Seal hand pies by gently pressing the outer ¼” of each round with a fork until fully sealed.
Brush egg wash on each hand pie after poking holes with a fork. Bake hand pies until deep golden brown, 25–30 minutes. Before glazing, cool the hand pies on a rack for 30 minutes.
In a small bowl, mix powdered sugar, orange juice, maple syrup, zest, cinnamon, and salt to make the glaze. Blend the mixture with a whisk. Thicken but pourable (add orange juice if too thick).
Spoon stripes onto cooled hand pies. Let the glaze set for 5–10 minutes before serving. Hand pies can be refrigerated covered for 3 days.