fruit hand pies

Learn how to make my homemade hand pies recipe! This recipe yields a buttery, flaky (and super easy!) from-scratch pie crust and a juicy berry or apple filling! Be sure to check out the  how-to video!

Hand Pies

all-purpose flour ((250 grams))

sugar

salt

Tablespoons unsalted butter (very cold and cut into pieces (170 grams))

sour cream ((120 grams))

sugar ((66 grams))

cornstarch

oz fresh or frozen berries

water

lemon juice

unsalted butter

oz peeled

light brown sugar (firmly packed (65 grams))

Tablespoons unsalted butter ((42 grams))

cinnamon

vanilla extract

sugar ((125 grams))

Tablespoon milk

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.

Crust

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).

If Making Berry or Peach Filling:

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).

If Making Apple Filling:

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.

Assembly

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.

Glaze (optional)

https://embed.mediavine.com/videos/ysvg4vxa7gzrjoi1tccd

How to Make Hand Pies Learn how to make homemade hand pies with a buttery, flaky (and super easy!) from-scratch pie crust and a juicy berry or apple filling! Recipe includes a how-to video!

Fresh and lightly spiced blueberry hand pies are the perfect portable dessert for summer, Memorial Day, and Fourth of July parties.

Blueberry Hand Pies

unbleached all-purpose flour (plus more for dusting)

Diamond Crystal kosher salt

(115 grams) cold unsalted butter

¼ cup (60 mL) ice water

blueberries (roughly 2 cups)

lemon

(50 grams) granulated sugar

(15 mL) fresh lemon juice

sparkling sugar (for sprinkling)

Prepare Pie Dough (At Least 2-3 Hours Before Baking): Combine the flour, sugar, and salt in the bowl of a large food processor. Pulse several times to mix thoroughly.

Add the cold cubed butter and pulse several times until the butter is thoroughly incorporated and the texture resembles that of a coarse meal. The butter pieces should be in varying sizes, some small and others slightly larger. This will result in the flakiest crust.

While pulsing, slowly add the ice water and continue to pulse until the dough just begins to clump together loosely. Transfer the dough to a clean counter top, shape together with your hands into a square disc, and wrap tightly in plastic wrap. Refrigerate the dough for 1½ –to 2 hours (or overnight).

Prepare and Assemble Hand Pies: Preheat the oven to 375°F (190°C) with a rack in the center position. Line a half sheet pan with parchment paper and set aside.

In a large bowl, combine the blueberries, lemon zest, granulated sugar, lemon juice, cinnamon, and salt. Mix thoroughly. In a separate bowl, prepare the egg wash by whisking together the egg and 1 teaspoon water. Set aside.

Remove the chilled pie dough from the fridge and allow it to rest at room temperature for 5 to 10 minutes. Unwrap and set on a lightly floured countertop. Using a rolling pin, roll the dough into a 12 x 15-inch (30 x 38 cm) rectangle. Using a pastry cutter or knife, cut the pie dough into six equal-sized rectangles. Don’t worry if the edges are not perfectly straight.

Brush the edges of each pie dough rectangle with egg wash. Distribute the blueberry filling into the left-hand center of each rectangle, and fold the opposite dough edge over, draping over the filling. Use a fork to crimp and seal the edges of the hand pie. Trim and discard rough edges with a pastry cutter.

Set the hand pies onto the lined sheet pan. Brush the the tops of the pies evenly with egg wash and sprinkle with sparkling sugar. Using a sharp knife, cut two to three small slits into the top of the hand pie. This will allow steam to escape during baking.

Bake and Serve: Bake for 35 to 40 minutes, rotating halfway into baking, or until the pies are golden brown. Do not worry if some of filling spills out during baking, this is to be expected.

Set on a wire rack to cool slightly. Serve warm or at room temperature. Leftover hand pies can be wrapped tightly and stored at room temperature for up to 2 days.

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Top 2 fruit hand pies recipes from across the web

The most viewed fruit hand pies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Hand Pies

Blueberry Hand Pies

The most viewed fruit hand pies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine