Hand Pies Recipe

These hand pies are the perfect blend of buttery, flaky crust and sweet, gooey filling, delivering a delightful treat in every bite. With just over an hour of prep and 25 minutes of baking, you’ll create 15 golden, portable pies that are as fun to make as they are to eat. The filling bursts with comforting flavors, while the crust offers a satisfying crunch that melts in your mouth.

Whether you choose a classic apple filling or experiment with your favorite fruits, these hand pies are versatile and irresistible. Perfect for snacking, dessert, or sharing, they’re a guaranteed crowd-pleaser. The smell of warm spices and buttery pastry wafting through your kitchen will make the effort feel effortless. Dive in and enjoy the magic of homemade pastries!

Ingredients for Hand Pies

• Crust:
  • 2 cups (250 g) all-purpose flour
  • 4 teaspoons granulated sugar
  • ½ teaspoon salt
  • 12 Tablespoons (170 g) unsalted butter (very cold and cut into pieces)
  • ½ cup (120 g) full-fat sour cream
• Berry or Peach Filling (choose one):
  • ⅓ cup (66 g) granulated sugar
  • 2 Tablespoons cornstarch
  • 8 oz (226 g) fresh or frozen berries or peeled, pitted, diced peaches
  • 2 Tablespoons water
  • 1 Tablespoon lemon juice
  • 1 Tablespoon unsalted butter
• Apple Pie Filling (choose one):
  • 8 oz (226 g) peeled, cored apples (diced into very small pieces, about 2 medium-sized apples)
  • ⅓ cup (65 g) light brown sugar (firmly packed)
  • 2 Tablespoons (42 g) unsalted butter
  • 2 teaspoons cornstarch
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon salt
  • ½ teaspoon vanilla extract
• For Assembly:
  • 1 large egg
  • 1 teaspoon water
  • Coarse or granulated sugar for sprinkling (optional)
• Glaze (optional):
  • 1 cup (125 g) powdered sugar
  • 1 Tablespoon milk
  • ½ teaspoon vanilla extract

Step-by-Step Instructions

1. Make the Crust:
   1. Combine flour, sugar, and salt in a food processor. Pulse briefly to mix.
   2. Scatter cold butter pieces over the flour mixture. Pulse until it resembles coarse crumbs.
   3. Add sour cream and pulse until the dough clumps together.
   4. Divide dough into two equal parts, shape into balls, and flatten into discs. Wrap in plastic wrap and chill for 30-60 minutes.
2. Prepare the Filling:
   • Berry or Peach Filling:
     1. Whisk sugar and cornstarch in a saucepan.
     2. Add berries (or peaches), water, and lemon juice. Stir to combine.
     3. Cook over medium heat, stirring constantly, until the mixture bubbles and thickens (like jam).
     4. Remove from heat, stir in butter, and let cool completely.
   • Apple Pie Filling:
     1. Combine apples, brown sugar, and butter in a saucepan over medium-low heat. Stir until butter melts.
     2. Add cornstarch, cinnamon, and salt. Increase heat to medium and simmer until thickened.
     3. Remove from heat, stir in vanilla, and let cool completely.
3. Assemble the Hand Pies:
   1. Preheat oven to 400°F (205°C). Prepare an egg wash by whisking egg and water together.
   2. Roll out one dough disc to ¼” thickness. Use a 3” round cutter to cut dough circles.
   3. Place two circles on a parchment-lined baking sheet. Brush one circle with egg wash and cut two small slits in the other.
   4. Place a tablespoon of filling in the center of the egg-washed circle. Top with the vented circle and crimp edges with a fork to seal.
   5. Brush the top with egg wash and sprinkle with sugar if desired.
   6. Repeat with remaining dough and filling, spacing pies 2” apart on the baking sheet.
4. Bake:
   1. Bake at 400°F (205°C) for 15 minutes or until golden brown. Let cool on the baking sheet.
5. Optional Glaze:
   1. Whisk powdered sugar, milk, and vanilla until smooth. Adjust consistency with a splash of milk if needed.
   2. Drizzle over cooled hand pies and let set before serving.

Creative Filling Ideas for Hand Pies

While berry, peach, and apple fillings are classic, don’t be afraid to get creative! Try chocolate hazelnut spread with a sprinkle of sea salt for a sweet treat, or savory options like shredded chicken with BBQ sauce or spinach and feta. For a tropical twist, mix diced mango with a touch of lime zest and honey. The possibilities are endless—just ensure your filling isn’t too runny to avoid soggy crusts.

Perfect Pairings: Serving Suggestions

Hand pies are versatile and pair beautifully with a variety of accompaniments. Serve sweet pies with a scoop of vanilla ice cream or a dollop of whipped cream for dessert. For savory pies, try a side of garlic aioli or a fresh green salad. A warm cup of coffee or tea is the perfect beverage to enjoy alongside these handheld delights.

Storing and Reheating Your Hand Pies

Store baked hand pies in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, place them in a 350°F (175°C) oven for 5-10 minutes until warm and crispy. For longer storage, freeze unbaked pies on a baking sheet, then transfer to a freezer bag. Bake directly from frozen, adding a few extra minutes to the cooking time.

Time-Saving Tips for Busy Bakers

If you’re short on time, use store-bought pie crust instead of making your own. You can also prepare the filling a day ahead and store it in the fridge. To speed up chilling, place the dough in the freezer for 15-20 minutes instead of the refrigerator. These small adjustments can make the process quicker without sacrificing flavor.

Essential Equipment for Hand Pie Success

While a food processor makes the dough prep easier, you can also use a pastry cutter or your hands to blend the butter into the flour. A 3-inch round cookie cutter is ideal for shaping the pies, but a glass or jar lid works in a pinch. Don’t forget parchment paper for easy cleanup and a pastry brush for applying the egg wash.

Hand Pies

Rahat

These hand pies are the perfect blend of buttery, flaky crust and sweet, gooey filling, delivering a delightful treat in every bite. With just over an hour of prep and 25 minutes of baking, you’ll create 15 golden, portable pies that are as fun to make as they are to eat.

Print Recipe Pin Recipe

Prep Time 1 minute min

Cook Time 25 minutes mins

Chilling Time 30 minutes mins

Total Time 1 minute min

Servings 15 3″ round hand pies

Calories 205 kcal

Ingredients

  

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Crust

• 2 cups all-purpose flour (250 g)
• 4 teaspoons granulated sugar
• ½ teaspoon salt
• 12 Tablespoons unsalted butter (170 g) very cold and cut into pieces
• ½ cup full-fat sour cream (120 g)

Berry or peach filling

• ⅓ cup granulated sugar (66 g)
• 2 Tablespoons cornstarch
• 8 oz fresh or frozen berries or peeled, pitted, diced peaches (226 g)
• 2 Tablespoons water
• 1 Tablespoon lemon juice
• 1 Tablespoon unsalted butter

Apple pie filling

• 8 oz peeled cored apples that have been diced into very small pieces (½” or smaller). (weigh after peeling and coring). This is about 2 medium-sized apples. (226 g)
• ⅓ cup light brown sugar (65 g) firmly packed
• 2 Tablespoons unsalted butter (42 g)
• 2 teaspoons cornstarch
• ½ teaspoon ground cinnamon
• ⅛ teaspoon salt
• ½ teaspoon vanilla extract

For Assembly

• 1 large egg
• 1 teaspoon water
• Coarse or granulated sugar for sprinkling optional

Glaze (optional, alternatively sprinkle with granulated sugar before baking or dust with powdered sugar before serving).

• 1 cup powdered sugar (125 g)
• 1 Tablespoon milk
• ½ teaspoon vanilla extract

Instructions

 

• Combine flour, sugar, and salt in the basin of a food processor (see note if you don’t have a food processor) and pulse briefly to combine.
• Scatter butter over the surface of the flour ingredients, then pulse again until butter is incorporated and mixture resembles coarse crumbs.
• Add sour cream and pulse again until mixture begins to clump together.
• Divide dough into two even parts and form each into a ball. Flatten into a disc and wrap in plastic wrap. Chill in the refrigerator for at least 30-60 minutes before proceeding. While the dough chills, you can prepare your filling.
• To make berry filling, whisk together sugar and cornstarch in a small saucepan.
• Add berries (or peaches), water, and lemon juice and stir until combined.
• Transfer saucepan to stovetop and turn heat to medium. Cook, stirring almost constantly, until the berries release their juices and the mixture begins to bubble. This will take several minutes. If you are using large berries like big strawberries, you may wish to use a potato masher to break up and mash the berries so they fit in the pie crust better.
• Continue to stir while the mixture bubbles until it thickens and your spoon or whisk leaves trails through the mixture. It should be approaching a jam-like consistency, but keep in mind that the filling will thicken as it cools so it should still be a bit loose when it is finished.
• Once filling is thickening, remove from the stovetop and transfer to a heatproof bowl.
• Stir in butter. Allow mixture to cool completely before filling hand pies (you may speed this up by placing it in the refrigerator).
• Prepare your apple filling by combining apple pieces, brown sugar, and butter in a medium-sized saucepan over medium-low heat.
• Stir frequently until butter is melted, then add cornstarch, ground cinnamon and salt.
• Increase heat to medium and bring to a simmer. Simmer mixture, stirring frequently, until it begins to thicken.
• Remove from heat and stir in vanilla extract. Allow mixture to cool completely before proceeding (you may speed this up by placing it in the refrigerator).
• Preheat oven to 400F (205C) and prepare an egg wash by whisking together egg and water. Set aside.
• Remove one disk of pie crust from the refrigerator, unwrap, and transfer to a clean, lightly floured surface.
• Use a rolling pin to roll dough to be ¼” (0.6cm) thick. Use 3” round cookie cutter to cut dough into circles, keeping cuts close to get as many as possible out of the dough (don’t be afraid to add as much flour as is needed, and if at any point the dough becomes too sticky to manage, return it to the fridge).
• Place two circle on a parchment paper-lined baking sheet (one will be the bottom half and one the top). Lightly brush the entire surface of one of the dough circles with egg wash. Use a sharp knife to cut two small slits/vents in the other dough circle.
• Place a rounded tablespoon of filling in the center of the egg-wash brushed circle.
• Take your other circle (with the vents cut in it) and place this over the top of the filling. Use a fork to crimp the edges to seal the filling in the crust. Brush the surface with egg wash and, if desired, sprinkle liberally with coarse sugar.
• Repeat steps above (rolling out the second disk of dough once you have used all of the first), spacing hand pies at least 2” apart on baking sheet, until you have fit as many as you can on the baking sheet. Transfer to 400F (205C) oven and bake for 15 minutes or pies are beginning to turn golden brown. Allow to cool on baking sheet before enjoying. See instructions below if you would like to add glaze topping.
• If using glaze, whisk together sugar, milk, and vanilla extract until smooth. If mixture is too thick, add a splash more milk until it falls off the whisk in a ribbon and holds its shape for several seconds before dissolving back into the bowl.
• Drizzle over hand pies and allow glaze to set before serving.

Nutrition

Calories: 205kcalCarbohydrates: 21gProtein: 2gFat: 13gSaturated Fat: 8gCholesterol: 43mgSodium: 111mgPotassium: 59mgFiber: 1gSugar: 8gVitamin A: 399IUVitamin C: 1mgCalcium: 21mgIron: 1mg

Keyword hand pies, pastry dough, portable snacks, savory fillings, sweet fillings

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