If you’re looking for a flaky, golden, and portable dessert, hand pies are exactly what you need. These small, individually-sized pastries pack all the charm of a traditional pie into a snackable form that’s easy to share or save for later.
Whether you prefer berry, peach, or apple filling, this detailed hand pie recipe will walk you through every step-from creating the buttery crust to mastering the filling and achieving the perfect bake. Using simple ingredients and basic tools like a food processor and cookie cutter, you’ll be making bakery-worthy hand pies in no time.
This guide explores everything you need to create homemade hand pies, including crust preparation, choosing between apple and berry fillings, assembling your pies properly, and adding that final sweet glaze. By the time you finish reading, you’ll be equipped to make a batch of irresistibly flaky, juicy, and flavorful hand pies.
Contents
Preparing the Perfect Hand Pie Crust
– Essential Ingredients for the Dough
The foundation of a great hand pie starts with the crust. For this recipe, you’ll need all-purpose flour, granulated sugar, salt, unsalted butter, and full-fat sour cream. Each ingredient plays a vital role. The butter provides richness and flakiness, while the sour cream adds tenderness and a slight tang.
Ingredients Summary for the Crust:
- 2 cups all-purpose flour
- 4 teaspoons granulated sugar
- ½ teaspoon salt
- 12 tablespoons cold unsalted butter, cut into pieces
- ½ cup full-fat sour cream
These simple ingredients come together to form a dough that’s pliable, easy to work with, and bakes up crisp and golden.
– Mixing the Dough with or without a Food Processor
If you have a food processor, use it to pulse the dry ingredients together first. Then scatter in the butter and pulse until you have coarse crumbs. Add the sour cream last, pulsing until the dough starts to clump together. If you don’t have a food processor, combine the dry ingredients in a large bowl and use a pastry cutter or grater to cut in the butter. Mix in the sour cream with a spoon or your hands.
– Chilling the Dough for Flaky Layers
Once mixed, divide the dough into two even portions. Form each half into a ball, flatten into discs, wrap in plastic wrap, and chill for at least 30 to 60 minutes. This resting time is essential—it allows the butter to firm back up, which helps create those beautiful, flaky layers during baking. Don’t skip this step if you want perfect hand pies.
– Rolling Out the Dough and Cutting Shapes
After chilling, roll out one dough disc on a lightly floured surface until it’s about ¼ inch thick. Use a 3-inch round cookie cutter to create uniform circles. If you don’t have a round cutter, use a glass or cut the dough into squares or rectangles instead. Keep your cuts close to minimize scraps and reroll the excess dough as needed.
This completes the first crucial step in crafting hand pies that are tender and crisp with every bite. In the next part, we’ll focus on preparing delicious fruit fillings to match this buttery crust.
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Hand Pie Recipe
- Total Time: 1 hour 55 minutes
- Yield: 15 hand pies
- Diet: Vegetarian
Description
Golden, flaky hand pies filled with your choice of sweet apple, berry, or peach filling, wrapped in a buttery crust. Perfect for any occasion.
Ingredients
Crust:
2 cups (250 g) all-purpose flour
4 teaspoons granulated sugar
½ teaspoon salt
12 Tablespoons (170 g) unsalted butter, very cold and cubed
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 diced peaches
2 Tablespoons water
1 Tablespoon lemon juice
1 Tablespoon unsalted butter
Apple Filling (choose one):
8 oz (226 g) peeled and diced apples (about 2 medium)
⅓ cup (65 g) packed light brown sugar
2 Tablespoons 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)
Optional Glaze:
1 cup (125 g) powdered sugar
1 Tablespoon milk
½ teaspoon vanilla extract
Instructions
1. In a food processor, pulse flour, sugar, and salt to combine.
2. Scatter cold butter over the flour and pulse until crumbly.
3. Add sour cream and pulse until dough starts clumping.
4. Divide dough into 2 discs, wrap, and refrigerate for 30–60 minutes.
5.
6. **If making berry/peach filling:**
7. Whisk sugar and cornstarch in a saucepan.
8. Add fruit, water, and lemon juice. Stir and cook on medium heat until thickened.
9. Stir in butter, remove from heat, and cool completely.
10.
11. **If making apple filling:**
12. Combine diced apples, brown sugar, and butter in a saucepan over medium-low heat.
13. Add cornstarch, cinnamon, and salt. Stir and simmer until thick.
14. Remove from heat, stir in vanilla, and cool.
15.
16. Roll out one disc of chilled dough to ¼” thick.
17. Use a 3″ cutter to cut dough into circles.
18. Place half the circles on parchment-lined sheet.
19. Add 1 tbsp filling to center of each.
20. Brush edges with egg wash.
21. Top with second dough circle (cut with vents).
22. Crimp edges with fork and brush with egg wash.
23. Sprinkle with coarse sugar if desired.
24.
25. Bake at 400°F (205°C) for 15 minutes or until golden brown.
26. Cool before adding glaze.
27.
28. **For Glaze:**
29. Whisk powdered sugar, milk, and vanilla until smooth.
30. Drizzle over cooled hand pies and let set.
Notes
Use a pastry cutter or grater if you don’t have a food processor.
A 3” cookie cutter works well, or cut dough into 3” squares.
Filling must cool completely before assembly.
Freeze baked or unbaked pies in airtight containers.
Best enjoyed fresh within 2 days.
Yields approximately 15 hand pies using a 3-inch cutter.
- Prep Time: 1 hour
- Cook Time: 25 minutes
- Category: Pies
- Method: Baking
- Cuisine: American
Crafting a Delicious Berry or Peach Filling
– Choosing Between Berries or Peaches
The beauty of this hand pie recipe is its flexibility. Whether you crave the tart-sweet flavor of berries or the mellow sweetness of ripe peaches, this filling is adaptable to both. You can use fresh or frozen fruits, depending on what’s in season or available in your kitchen.
For berries, a mix of blueberries, raspberries, or chopped strawberries works beautifully. For peaches, choose ripe, peeled, pitted, and diced fruit for the best texture and flavor. Just make sure the fruit pieces are small enough to fit neatly inside each hand pie.
– Ingredients You’ll Need
To make the fruit filling, you’ll need:
- ⅓ cup granulated sugar
- 2 tablespoons cornstarch
- 8 oz fresh or frozen berries, or peeled and diced peaches
- 2 tablespoons water
- 1 tablespoon lemon juice
- 1 tablespoon unsalted butter
Each ingredient serves a purpose. The sugar sweetens, the cornstarch thickens, and the lemon juice balances the sweetness with brightness. The butter finishes the mixture with a touch of richness.
– Cooking the Filling to the Right Consistency
Begin by whisking together sugar and cornstarch in a small saucepan. Add in the fruit, water, and lemon juice. Stir everything well and place the pan on medium heat. As the fruit begins to release juices, the mixture will bubble and gradually thicken.
If you’re using large fruits like strawberries, mash them slightly with a spoon or potato masher to create a smoother texture that fits easily inside the crust. The goal is to cook the mixture until it reaches a jam-like consistency that still flows slightly—this ensures it doesn’t ooze out too much during baking, yet keeps the pies juicy inside.
Once thickened, remove from heat and stir in the butter until melted. Then, transfer the filling to a bowl and let it cool completely. You can speed this up by placing it in the refrigerator. A cool filling is easier to handle and less likely to melt your dough when assembling the hand pies.
– Storage Tips for Make-Ahead Preparation
If you’re planning to prep in stages, the fruit filling can be made up to a day in advance and stored in an airtight container in the refrigerator. This can save time and make your baking process more efficient. Just be sure to bring the filling slightly closer to room temperature before using to make spreading easier.
Making a Warm, Spiced Apple Filling
– Why Apple Filling is a Classic Choice
Apple hand pies are a nostalgic favorite, combining cozy spices with the soft texture of cooked apples. They’re ideal for fall, but honestly, they taste amazing any time of the year. The key to the perfect apple filling is chopping the fruit small enough to cook evenly and fit easily inside the dough, then simmering it until thick, caramelized, and flavorful.
– Ingredients for Apple Pie Filling
Here’s what you’ll need to create this spiced apple mixture:
- 8 oz peeled, cored, and diced apples (small cubes, ½ inch or less)
- ⅓ cup packed light brown sugar
- 2 tablespoons unsalted butter
- 2 teaspoons cornstarch
- ½ teaspoon ground cinnamon
- ⅛ teaspoon salt
- ½ teaspoon vanilla extract
Use firm apples that hold their shape during cooking, such as Granny Smith, Honeycrisp, or Braeburn. Dice them small so they cook quickly and fit well inside the crust.
– Cooking the Apple Filling
Start by placing the diced apples, brown sugar, and butter in a medium saucepan. Set the heat to medium-low and stir frequently until the butter melts and the sugar dissolves into a syrup.
Next, stir in the cornstarch, cinnamon, and salt. Raise the heat slightly to bring the mixture to a gentle simmer. Stir often to prevent sticking or burning. As it cooks, the filling will thicken to a spoonable consistency.
Once thick and bubbling, remove it from the heat and stir in the vanilla extract for depth and warmth. Allow the filling to cool completely before using. Just like the berry version, a chilled apple filling will help preserve the integrity of your crust during assembly.
– Customizing Your Apple Filling
Feel free to adjust the spice level to your taste. Add nutmeg or allspice for extra warmth, or swap brown sugar for maple syrup for a deeper flavor. Just keep the consistency thick enough so the filling doesn’t leak during baking.
Assembling the Hand Pies Like a Pro
– Getting Ready: Tools and Preparation
Before you begin assembly, make sure your workspace is clean and lightly floured. You’ll need your rolling pin, a 3-inch round cookie cutter (or similar-sized glass), a baking sheet lined with parchment paper, and a small bowl to mix your egg wash.
Remove one chilled dough disc from the fridge. Keep the second one cold while you work to prevent the butter in the dough from softening too quickly.
– Rolling and Cutting the Dough
On your floured surface, roll the dough out to about ¼ inch thickness. Rotate the dough occasionally as you roll to prevent sticking. Once it’s flat and even, use your cookie cutter to cut as many circles as possible. Reroll any scraps to maximize your yield.
Place half of the dough circles on the parchment-lined baking sheet. These will serve as the base for your hand pies.
– Filling the Hand Pies Properly
Spoon about 1 rounded tablespoon of filling into the center of each dough base. Whether you’re using berry, peach, or apple filling, avoid overfilling. Too much filling can burst through the seams during baking.
Use the remaining dough circles as the tops. Before placing them over the filling, cut two small slits in each to act as vents. This helps steam escape and prevents soggy crusts.
– Sealing and Brushing
Brush the edges of the bottom dough circles lightly with egg wash (a beaten egg mixed with a teaspoon of water). Place the vented top circles over each and gently press the edges to seal. Then use a fork to crimp the edges securely.
Brush the tops of each pie with egg wash. If you like a crunchy finish, sprinkle a bit of coarse or granulated sugar on top for sparkle and texture.
– Final Touches Before Baking
Space the hand pies about 2 inches apart on the baking sheet. If the dough has softened during assembly, chill the pies in the fridge for 10–15 minutes before baking. This helps prevent spreading and ensures a crisper texture.
Baking and Glazing the Hand Pies
– Preheating the Oven and Baking Time
Start by preheating your oven to 400°F (205°C). A properly hot oven ensures the crust bakes quickly, setting the layers before the butter melts too much. This helps create a crisp, flaky exterior without soggy bottoms.
Place the assembled hand pies in the center of the oven and bake for 15 minutes, or until the tops begin turning golden brown. Depending on your oven and the thickness of your dough, they may take an extra minute or two. Keep an eye on them during the final minutes of baking.
– Cooling Before Adding Glaze
Once your hand pies are golden and firm to the touch, remove them from the oven and allow them to cool on the baking sheet. Don’t try to move them immediately—they’re fragile while hot and can break apart easily.
Let them rest at room temperature for at least 15–20 minutes before glazing. If you skip the cooling step, the glaze will melt and slide off the surface instead of setting nicely.
– How to Make the Optional Glaze
If you prefer your pies glazed rather than sugared, mix together:
- 1 cup powdered sugar
- 1 tablespoon milk
- ½ teaspoon vanilla extract
Whisk these ingredients together in a small bowl until smooth. The glaze should fall off the whisk in a ribbon and hold its shape briefly before settling. If it’s too thick, add a few drops of milk. If it’s too runny, add more powdered sugar.
Use a spoon or whisk to drizzle the glaze over the cooled pies. You can make straight lines or random zig-zags. Let the glaze firm up before serving or storing.
– Choosing Between Glaze and Sugar Topping
Both glaze and sugar toppings are delicious. Sugar gives a crispy, crackly bite and a rustic look. The glaze adds extra sweetness and a polished, bakery-style appearance. You can even skip both if you prefer your hand pies less sweet or want to dust them lightly with powdered sugar instead.
– Storage After Baking
Hand pies are best eaten fresh, but you can store them in an airtight container at room temperature for 2 days or in the refrigerator for up to 4 days. If glazed, place parchment between layers to avoid sticking. To reheat, warm them in a low oven for 5–7 minutes. Avoid microwaving if possible—it softens the crust.
Pro Tips, Variations, and Customization Ideas
– Making the Dough Without a Food Processor
Don’t worry if you don’t own a food processor. You can still make a perfect crust using basic tools. Combine your dry ingredients in a large mixing bowl. Use a pastry cutter or even two forks to cut the cold butter into the flour mixture until it resembles coarse crumbs. Alternatively, grate the butter using a box grater and toss it into the flour. Then stir in the sour cream just until the dough comes together.
The key is to work quickly and avoid overmixing. Keep everything cold to ensure your crust bakes up flaky and tender.
– Adapting the Shape of Your Hand Pies
If you don’t have a 3-inch round cutter, use a glass or jar lid of similar size. You can also cut the dough into 3-inch squares or rectangles using a sharp knife. Just be sure the top and bottom pieces are uniform so the pies seal correctly.
Square or rectangular hand pies can look just as beautiful and may actually be easier to crimp along the edges with a fork.
– Flavor Variations to Try
This recipe is incredibly flexible. Here are some simple flavor twists to explore:
- Cinnamon sugar topping: After brushing with egg wash, sprinkle with a mix of cinnamon and sugar for a fragrant crunch.
- Lemon glaze: Swap the vanilla extract in the glaze for lemon juice to add brightness to berry or peach pies.
- Nut-filled hand pies: Add a spoonful of finely chopped pecans or walnuts to the apple filling for extra texture.
- Spiced peach: Add cinnamon and a dash of nutmeg to the peach filling for warm, comforting flavor.
– Scaling the Recipe
This recipe yields about 15 hand pies using a 3-inch cutter. To make a larger batch, simply double all ingredients. Prepare the dough and fillings in two stages to avoid overworking the ingredients and keep everything cold.
If you want fewer pies, cut the recipe in half. You can also freeze one disc of unrolled dough for up to 2 months. Thaw it overnight in the fridge before using.
– Freezing and Make-Ahead Tips
Hand pies are a great make-ahead dessert:
- To freeze unbaked pies: Assemble completely, then freeze on a baking sheet until solid. Transfer to a freezer-safe bag or container and bake from frozen, adding 2–3 minutes to the bake time.
- To freeze baked pies: Let them cool, then store in freezer-safe bags. Reheat in the oven at 350°F until warmed through.
– Serving Suggestions
Serve hand pies as a fun dessert at parties, school lunches, or casual get-togethers. They’re easy to serve, require no utensils, and are just the right size for a sweet bite. You can also pack them in lunchboxes or picnic baskets.
– Nutrition Overview
Each hand pie contains about 205 calories, depending on the filling and whether you add glaze. They’re a sweet treat with a buttery crust and fruit-rich center, offering a balance of carbs, fat, and a touch of fiber.
Conclusion
Mastering a hand pie recipe means more than just baking—it’s about crafting a homemade treat that brings warmth, flavor, and a sense of comfort in every bite. From the buttery, flaky crust to the sweet, juicy fillings, each step is a simple act that transforms everyday ingredients into something special. Whether you choose spiced apple, tart berry, or mellow peach, these hand pies offer endless versatility and a perfect balance of taste and texture.
They’re ideal for holidays, school snacks, dessert trays, or casual Sunday baking. And with options to glaze, sugar, freeze, or customize them, you can easily tailor the recipe to suit any occasion or craving. If you’ve followed each part of this guide, you now have all the tools to bake hand pies that are golden, tender, and packed with flavor.
