Favorite Marijuana Recipes: Berry Hand Pie

Marijuana Berry Hand Pie

If you love strawberries and weed, this is among those marijuana recipes you must have in your kitchen. Cannabis-infused Berry Hand Pie is a delight brought to us by edible guru, Laurie Wolf. Your dinner guests will be fighting each other for more. Called “the Martha Steward of Marijuana Edibles,” Wolf is a famous advocate, author of four marijuana cookbooks, and a contributor to various pot publications.

For pie lovers everywhere, this marijuana cookie recipe is a game changer. You can infuse pies in many ways, but if you enjoy making your crusts from scratch, then this recipe will keep you happily busy. This tongue-pleaser is potent and it will make you stoned. If you are having guests over for dinner, do not let them guzzle a second helping too fast. If they overdose on THC, they may not enjoy the evening.

Preparation Time: 1 ½ Hours


You can use any extra bits of dough that you have left over to decorate your pie. Be as creative as you want. Shape the dough bits into little cannabis leaves for artistic little hand pies, or you can sprinkle them with cinnamon sugar and bake them until a drooling golden brown. You will need to have readymade canna-butter before you start. If not, make some first.

Cannabis-Infused Pie Crust

Makes: 2 10-12” Crusts

  • 2 ½ Cups All-Purpose Flour
  • 2 Tablespoons Sugar
  • 1 Teaspoon Salt
  • 2 Sticks Unsalted Butter, cubed and cooled
  • ½ Stick Canna-Butter, cubed and cooled
  • 4 – 6 Tablespoons Iced Water

Berry Hand Pie

Makes: 8 4” Hand Pies

  • Flour for Dusting
  • 2 Infused Pie Crusts
  • 1 Cup Strawberries, chopped
  • ¼ Cup Granulated Sugar
  • 2 Tablespoons Cornstarch
  • 1 Teaspoon Vanilla
  • ½ Cup Lemon Curd
  • 1 Egg, beaten
  • Sugar for Sprinkling, optional


Cannabis-Infused Pie Crust

  • Combine flour, sugar and salt in a food processor.
  • Pulse to blend.
  • Sprinkle both canna-butter and unsalted butter cubes over the mixture and pulse again. You want the dough to resemble oatmeal, so do not pulse it too much.
  • Add water just two tablespoons at a time and pulse until the dough firms into a ball.
  • Divide dough in half and press each half into a five-inch disc. Cover with plastic and chill for an hour.
  • Reroll crust scraps and shape as desired, using cookie cutters or not.

Chef’s Tip: If you prefer a savory crust, then cut the salt by half and do not add the sugar.

Berry Hand Pie

  • Heat oven to 340°F.
  • Dust your work surface with flour. Place the two piecrusts onto the flour and gently roll them. Cut eight circles from each crust using a biscuit or cookie cutter. Keep the crust scraps.
  • Combine berries, sugar, cornstarch and vanilla in a medium bowl.
  • Drop one or two teaspoons of the berry mixture into the center of each circle and top with a teaspoon of lemon curd.
  • Place another circle on top and crimp to close. Using a fork, press edges into each pie.
  • Using a brush, coat each pie with beaten egg generously, making sure to get egg into the seams. Press gently again with a fork and sprinkle with sugar.
  • Bake until golden brown in color, which should take approximately 25 minutes.

Chef’s Tip: If you do not want to make your crust from scratch, then infuse the lemon curd with two tablespoons of melted and cooled canna-butter.