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  • ร—
    Home ยป Recipes ยป Pies

    Hand Pies

    July 14, 2021 By Sam 36 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
    Jump to Recipe Jump to Video
    collage of hand pies, top image of several evenly placed on marble slab, bottom image of hand pie cut in half and stacked.

    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!

    Apple hand pie cut in half and stacked on top of itself showcasing the flaky pastry dough and juicy apple filling.

    Mini, Three-Bite Pies

    Today’s recipe is the perfect way to use up fresh summer berries, hand-picked fall apples, or whatever frozen fruit you happen to have languishing in your freezer. With my buttery, flaky, completely from-scratch pie crust, I strongly feel that hand pies are even better than regular pie recipes thanks to their higher ratio of crust to filling.

    This recipe is quite similar to my apple turnovers and strawberry pop tarts, only differently shaped. We’re using my foolproof homemade pie crust and I have instructions for using berries, peaches, or apples, so I think I covered all the bases with all of the best pie-filling-fruits.

    I’m walking you through all of the steps with plenty of details, tips, photos, and a how-to video, so let’s get to it!

    Ingredients

    Ingredients for hand pies recipe

    There are two main components to today’s hand pie recipe: the crust and the filling. Let’s cover the crust first:

    • Flour. Use all-purpose flour for best results.
    • Butter. Use unsalted butter and make sure it’s very cold, the colder the better and the more flaky your resulting pie crust will be. I like to place mine in the freezer 15-20 minutes before I begin to prepare my crust.
    • A pinch of sugar and salt add flavor to the crust, since the crust such a significant part of the hand pies you want to make sure it tastes good!
    • Sour cream. This is my secret ingredient for a super easy, flaky, flavorful, and almost foolproof crust. No messing around with vodka or various amounts of ice water, my recipe lists exact amounts and perfect, flaky crust every time.

    Next is the fruit filling. I’ve included instructions in the printable recipe to make either a berry or peach filling or an apple filling. Since apples have a different, more crisp texture and are less juicy they necessitated a slightly different cooking method for best results. With both recipes you need:

    • Fruit! For the apple filling, peel, core, and chop your apples. Keep the pieces tiny so they become tender while cooking and so they fit neatly into the hand pies. For the berry filling, use your favorite berries! If you’re using large berries (are your strawberries exceptionally monstrous?) you can chop them before cooking so they’ll neatly fit in the hand pies.
    • Butter. A small bit of butter adds richness and a smooth mouthfeel to the hand pie filling. For the apple filling, the apples are cooked in the butter (you’re going to love how this smells!), while with the berry filling it is a finishing touch stirred in at the end.
    • Cornstarch. This thickens the filling, you need a bit more with the juicy berry filling and less with the less-juicy apples.
    • Sugar. Brown sugar beautifully complements the apple filling but would bully the berries, so we stick with granulated for that recipe.

    You’ll also need an egg to make an egg wash to brush the dough (if you’re egg-free you can skip this, but it makes a slightly crisper and more golden crust) and a bit of powdered sugar, vanilla, and milk if you’d like to make my simple vanilla glaze for drizzling on top.

    How to Make Hand Pie Dough

    Collage showing the 4 steps to make dough for hand pies: 1) pulsing dry ingredients and butter in food processor 2) adding sour cream and pulsing til combined 3) wrapping dough in two discs 4) cutting out dough with cookie cutter

    The first step to making perfect homemade hand pies is making the perfect homemade pie dough! Mine is easy (and if you’ve been hanging around here a while or ever made my blueberry pie or lattice pie crust, you’ve already made it once or twice!).

    1. Combine flour, sugar, and salt in a food processor and then cut your butter into pieces and scatter it overtop. Pulse with the food processor until the butter is cut into the mixture and it resembles coarse crumbs (it’s fine/desirable if you still have some chocolate-chip-sized, discernible pieces of butter remaining in the dough!).
    2. Add sour cream and pulse dough just until it begins to cling together and no discernible dry flour remains.
    3. Divide dough into two parts and form each into a disk. Chill for at least 30-60 minutes and up to 3 days (while it’s chilling, can prepare your filling)
    4. Once dough is chilled, work with one disk at a time and roll it out to be ยผ″ thick. Use a cookie cutter to cut into 3″ circles. If your filling isn’t ready at this point, store these in the fridge until ready to assemble.

    SAM’S TIP: If you don’t have a food processor, this dough can be made with a grater or pastry cutter! Combine flour/sugar/salt in a bowl. Use a grater to grate the butter into the mixture or use a pastry cutter to cut it in. Then stir in the sour cream and proceed with the recipe as written. Note that this technique requires bit more manual effort, take care that the dough doesn’t become too warm!

    How to Make Hand Pie Filling

    Making Hand Pie Apple Filling

    While I walk through both the berry filling and the apple filling in the printable recipe below, I just covered the apple hand pie filling in the video. To make this filling:

    1. Combine apples, sugar, and butter and cook over medium heat until butter is melted.
    2. Add cornstarch, cinnamon, and salt and continue to cook (stirring regularly!) until the mixture has thickened.

    Once the mixture thickens, remove it from the heat, add a splash of vanilla (for apple hand pies only — vanilla complements the apples but overwhelms the flavor of the berries) and allow to cool completely before proceeding. You can speed up the cooling process by placing the filling in the fridge.

    How to Assemble Hand Pies

    1. Brush one cut-out circle of dough lightly with egg wash (this helps prevent it from becoming soggy in the oven).
    2. Scoop a rounded tablespoon of filling right into the center of the egg-wash-brushed circle.
    3. Cut two small slits in another circle of dough (these will be your vents to help keep the filling from spilling out) and place this over the filling.
    4. Using the tines of a fork, go around the perimeter of the hand pies, crimping them to hold the filling inside. Brush the surface with egg wash and, if you’d like, sprinkle with granulated sugar.

    If your dough becomes soft or difficult to manage at any point, you’ll want to pop it back in the fridge or even the freezer before baking. If making these on a hot day, it’s not a bad idea to freeze or refrigerate the assembled hand pies for 15-20 minutes before baking, just to ensure everything is as cold as possible!

    fruit-filled hand pies with vanilla glaze drizzle on marble

    Frequently Asked Questions

    Can I use store-bought pie crust or puff pastry?

    While I personally advise against it as the flavor will suffer, yes, store-bought pie crust or puff pastry could be used. No other alterations will need to be made. If you’re really craving puff pastry, keep in mind that you could use a double-batch of my homemade puff pastry!

    How do you keep hand pies from becoming soggy?

    Brushing the dough with egg wash, making sure the pie dough stays as cold as possible, making sure that the filling is completely cooled before spooning it over the crust, and baking on a high temperature are all critical to ensuring a crisp hand pie that doesn’t become soggy. However, the filling is still liquid and after 24-48 hours it will begin to soften the crust, even if you followed all of the steps perfectly.

    How do you store fruit hand pies?

    These can be stored at room temperature (I recommend covering them) for up to 2 days. They’ll keep 3-4 days when refrigerated, but the sooner you enjoy them the better the quality will be!

    Overhead photograph of fruit-filled hand pies drizzled with vanilla glaze

    Enjoy!

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    Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook

    Apple hand pie cut in half and stacked on top of itself showcasing the flaky pastry dough and juicy apple filling.

    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!
    4.94 from 16 votes
    Print Pin Rate
    Prevent your screen from going dark
    Course: Dessert
    Cuisine: American
    Prep Time: 1 hour hour
    Cook Time: 25 minutes minutes
    Chilling Time: 30 minutes minutes
    Total Time: 1 hour hour 55 minutes minutes
    Servings: 15 3″ round hand pies
    Calories: 205kcal
    Author: Sam Merritt

    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 cut into pieces
    • ½ cup (120 g) full-fat sour cream

    Berry or peach filling (note, this recipe makes enough crust for you to make EITHER the berry/peach filling OR the apple pie filling, not both).

    • 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 (note, this recipe makes enough crust for you to make EITHER the berry/peach filling OR the apple pie filling, not both).

    • 8 oz (226 g) 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.
    • 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, alternatively sprinkle with granulated sugar before baking or dust with powdered sugar before serving).

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

    Recommended Equipment

    • Food Processor
    • 3” (7.5cm) round cookie cutter (see note)
    • Rolling Pin

    Instructions

    Crust

    • 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.
      2 cups (250 g) all-purpose flour, 4 teaspoons granulated sugar, ½ teaspoon salt
    • Scatter butter over the surface of the flour ingredients, then pulse again until butter is incorporated and mixture resembles coarse crumbs.
      12 Tablespoons (170 g) unsalted butter
    • Add sour cream and pulse again until mixture begins to clump together.
      ½ cup (120 g) full-fat sour cream
    • 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.

    If Making Berry or Peach Filling:

    • To make berry filling, whisk together sugar and cornstarch in a small saucepan.
      ⅓ cup (66 g) granulated sugar, 2 Tablespoons cornstarch
    • Add berries (or peaches), water, and lemon juice and stir until combined.
      8 oz (226 g) fresh or frozen berries or peeled, pitted, diced peaches, 2 Tablespoons water, 1 Tablespoon lemon juice
    • 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).
      1 Tablespoon unsalted butter

    If Making Apple Filling:

    • Prepare your apple filling by combining apple pieces, brown sugar, and butter in a medium-sized saucepan over medium-low heat.
      8 oz (226 g) peeled, ⅓ cup (65 g) light brown sugar, 2 Tablespoons (42 g) unsalted butter
    • Stir frequently until butter is melted, then add cornstarch, ground cinnamon and salt.
      2 teaspoons cornstarch, ½ teaspoon ground cinnamon, ⅛ teaspoon 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).
      ½ teaspoon vanilla extract

    Assembly

    • Preheat oven to 400F (205C) and prepare an egg wash by whisking together egg and water. Set aside.
      1 large egg, 1 teaspoon water
    • 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.
      Coarse or granulated sugar for sprinkling
    • 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.

    Glaze (optional)

    • 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.
      1 cup (125 g) powdered sugar, 1 Tablespoon milk, ½ teaspoon vanilla extract
    • Drizzle over hand pies and allow glaze to set before serving.

    Notes

    Food processor note:

    If you do not have a food processor, instead simply combine your dry ingredients then use a pastry cutter to cut the butter into the flour mixture (or use a grater to grate the butter into the flour mixture) and then stir in the sour cream until cohesive.

    Cookie cutter note:

    I found that a 3” round cutter was the perfect size for these handheld pies. If you don’t have one, check your cabinets for a glass or bowl that is this width. Alternatively, you can cut the dough into 3” squares or rectangles instead.

    Storing

    Store in an airtight container at room temperature for up to 48 hours or in an airtight container in the refrigerator for 3-4 days. Note that hand pies are best enjoyed fresh.

    Nutrition

    Serving: 1hand pie (nutrition calculated for apple filling without glaze) | Calories: 205kcal | Carbohydrates: 21g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 111mg | Potassium: 59mg | Fiber: 1g | Sugar: 8g | Vitamin A: 399IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg

    Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!
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    Reader Interactions

    Comments

    1. KZ

      July 07, 2024 at 4:27 pm

      4 stars
      Overall, itโ€™s a good dough recipe, but I found I needed additional sour cream to have it come together. Tender and I found I could reroll without problems. But I could not get 15 hand pies out of this recipe unless they were quite small. I used my own peach filling and dusted with sugar and cinnamon. A bit of work, but worth it.

      Reply
    2. Tina Green

      May 29, 2024 at 1:43 am

      5 stars
      I made these today. Oh so yummy. Great recipe. I did peach and added a little fresh ground nutmeg.Thank you and again amazingly good. Its a make again recipe for sure.

      Reply
      • Sam

        May 29, 2024 at 10:26 am

        I’m so glad you enjoyed them so much, Tina! ๐Ÿ™‚

        Reply
    3. annemarie

      November 20, 2023 at 3:29 pm

      can I make the apple filling the night before and store in air tight container
      make pies in the am

      Reply
      • Sam

        November 20, 2023 at 4:18 pm

        Yes that would be fine, enjoy!

        Reply
    4. Dianne Mcphearson

      October 31, 2023 at 1:51 pm

      5 stars
      I havenโ€™t made this yet. But I have made a copy of the recipe. I plan to use these in my Christmas baskets that I make every year. Iโ€™m always looking for something different to put in them. This seems like the Grandis recipe. Thank you so

      Reply
      • Sam

        October 31, 2023 at 3:59 pm

        You’re welcome! I hope you love them! ๐Ÿ™‚

        Reply
    5. Miriam Rose Blanar

      May 07, 2022 at 10:01 am

      Hi Sam, do you think it would work to make these pies with the peaches and cream filling from your galettes?

      Reply
      • Sam

        May 08, 2022 at 9:09 pm

        Hi Miriam! There is a potential that the filling could leak out a little bit, but I haven’t tried it myself. If you do I would love to know how it goes. ๐Ÿ™‚

        Reply
        • Miriam Rose Blanar

          May 09, 2022 at 3:56 pm

          5 stars
          I actually did not do it with the cream cheese, I just did the peach and blueberry fillings, and it was amazing!

    6. Lesley

      March 22, 2022 at 10:54 am

      5 stars
      Absolutely love this recipe! They turn out great every time I make them! They are to die for delicious! Thanks very much for this amazing recipe!โค

      Reply
      • Karen

        April 20, 2024 at 12:31 pm

        can a savory filling be used? I REALLY want to make Dingle Pies (Irish lamb & herb) but, I can’t stand ‘regular ‘ pie crust taste…. This sounds so much more flavorful!

        Reply
        • Sam

          April 21, 2024 at 6:17 pm

          Hi Karen! Yes you could absolutely use a savory filling instead. Enjoy!

    7. Melody

      October 15, 2021 at 10:38 am

      So do you think I could assemble these at night and then bake in the AM? If so when would you add the course sugar? Would you freeze or refrigerate them?
      Thanks for any advice. I have to drive out of town with them for a shower but would really like to bake the day of and have to head out early so any prep ahead will be so helpful!
      Melody

      Reply
      • Emily @ Sugar Spun Run

        October 19, 2021 at 4:56 pm

        Hi Melody! We haven’t tried this ourselves, so we can’t say how well this would work. We’d be afraid that they’d become too soggy in the fridge, but the freezer may work. We’d add the sugar right before baking. If you do try it, will you let us know how they turn out?

        Reply
        • Geni

          November 01, 2023 at 11:19 pm

          5 stars
          I used puff pastry and they were fresh flaky and crisp. I did store in an airtight container in refrigerator. When snacking the next day, I popped them in the toaster oven for about 3 minutes on high. They were like fresh, warm yet crispy.

        • Exie Silva

          November 28, 2023 at 11:18 am

          Sam, do these freeze well after cooking them? Iโ€™d love to make several batches at once, and freeze them, if family doesnโ€™t devour them asap. I made one batch and they were gone that day, and thereโ€™s only four of us. Thanks for this great easy recipe.

        • Sam

          November 29, 2023 at 10:03 pm

          I don’t believe you will have any issues freezing these. ๐Ÿ™‚

      • Shawna M Spaller

        March 03, 2025 at 8:55 am

        5 stars
        I loved this recipe! Great flavor,flaky buttery crust. I was brave and made the crust at the same time vs having it on hand prior. With that being said, the process was pretty labor intensive and took a lot of time, however, it was so worth it. The pies were wonderful and don’t forget it makes a lot! I got 10 pies cutting 4.5 squares. The crust is to die for. I will use more cornstarch next time to create a thicker filling with less liquid. I’m sure the amount needed depends on the type of apple you use. I used an organic fuji apple. I also used a bit more sour cream,maybe a 1/2 to 3/4 TB. I will definitely make this recipe again but will break up the steps. (make dough night before, peel/chop apples in advance.
        Wonderful recipe, family loved these!
        Shawna

        Reply
        • Sam

          March 03, 2025 at 1:26 pm

          I’m so glad you enjoyed them so much, Shawna! ๐Ÿ™‚

    8. tootie

      September 14, 2021 at 4:25 pm

      5 stars
      Could you use this recipe for making Raisin Field Cookies for the dough.

      Reply
      • Sam

        September 15, 2021 at 9:19 am

        Hi Tootie! Unfortunately I’m not familiar with Raisin Field cookies so I’m really not sure!

        Reply
    9. Veronica

      July 15, 2021 at 5:34 pm

      don’t you need any shortening for the crust? And what if I don’t have sour cream for the crust?

      Reply
      • Sam

        July 15, 2021 at 9:44 pm

        Hi Veronica! Just butter in the crust. If you don’t have sour cream you can substitute full fat greek yogurt. ๐Ÿ™‚

        Reply
      • Theresa

        August 19, 2021 at 9:22 pm

        Do you have a A recipe for chocolate pudding that you could put inside the pie?
        Hostess chocolate pies are my kids favorite?

        Reply
        • Sam

          August 22, 2021 at 9:54 pm

          Hi Theresa! I do have a chocolate pudding recipe, but I would be worried about it leaking out. A chocolate ganache might work, but I haven’t tried it myself. ๐Ÿ™‚

      • Janet Miller

        September 07, 2023 at 4:17 pm

        Sam, I was hoping to substitute shortening for the sour cream/yogurt in this recipe. Do you think it would work? Thanks!

        Reply
        • Sam

          September 08, 2023 at 11:15 am

          Hi Janet! I’m not sure how it would work so I’m hesitant to say. I’m not sure they would turn out great. ๐Ÿ™

    10. Glad Caldwell

      July 15, 2021 at 12:17 pm

      Thanks for sharing. What is the brand of food processor did you use?

      Reply
      • Sam

        July 15, 2021 at 12:42 pm

        Hamilton Beach ๐Ÿ™‚ I linked to it in the “Recommended Equipment” section of the recipe.

        Reply
    11. Susan

      July 15, 2021 at 11:36 am

      Quick questionโ€ฆ
      Can I use pie filling instead of making my own?

      Reply
      • Sam

        July 15, 2021 at 12:53 pm

        I suppose you could.

        Reply
      • Diane

        March 14, 2024 at 10:47 pm

        5 stars
        First time making hand pies and I definitely picked the right recipe! The crust was quick to make in the food processor, easy to roll, and it was tender, flaky, and delicious. I made a double batch, as I wanted extra to share on Pi Day. Only change I made on the second batch was to portion the dough into 2.2 oz disks and roll them into 6โ€ circles to make a little larger pie and avoid wasting dough and having to re-roll dough scraps. Used 2-3 Tbsp of filling and folded the dough over to make a half moon shaped pie. I got 9 large pies out of a batch of dough this way. The pies were beautiful and oh so tasty. Thanks for a great recipe!

        Reply
        • Sam

          March 15, 2024 at 1:51 pm

          I’m so glad you enjoyed them so much, Diane! ๐Ÿ™‚

        • MaryLynn

          June 03, 2024 at 1:27 pm

          5 stars
          Just finished making the apple hand pies and they came out soo good!

        • Emily @ Sugar Spun Run

          June 03, 2024 at 3:06 pm

          Wonderful! Thanks for letting us know, MaryLynn ๐ŸŽ

    4.94 from 16 votes (6 ratings without comment)

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