Hand Pies

No ratings yet

The perfect grab-and-go treat, combining a flaky golden crust with a warm, flavorful filling in every bite

Prep Time20

Cook Time30

Additional20

Course: Dessert

Cuisine: American

Keyword: strawberry dessert

Servings:

Preheat the oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper. On a lightly floured work surface, roll one of the dough discs into a large oval or circle, about ⅛” thick. It doesn’t need to be perfect!
Using a 4 - 5” round cookie cutter, cut circles out until you’ve used all the dough. Gather the scraps and re-roll until you’ve used up all of the dough. Repeat with the second dough disc until you’ve gotten 12 rounds from the dough.
Take one of the dough rounds and dollop 1 - 2 tablespoons of the strawberry jam onto one half of the dough round.
Take the other side and carefully fold it over the jam. Use a fork to pinch the edges together, then repeat with the remaining dough rounds.
Brush each hand pie with egg wash and a sprinkle of cane sugar. Use a knife to cut three slits into each hand pie, then place assembled pies onto the prepared baking sheet.
Bake for 25 - 30 minutes or until golden brown.
Let cool for about 10 minutes on the pan then transfer to a wire rack to finish cooling completely.

Stick to about 1 - 2 tablespoons of jam or filling per hand pie to prevent leaking during baking.
Use a fork to crimp the edges tightly after filling — this helps keep the filling inside and gives a nice rustic look.
Don't skip the egg wash! This gives the top of each pie the golden brown crust you want.
Cut a small slit or poke a couple of holes in the top of each hand pie before baking to release steam.
Store the baked hand pies in plastic wrap or an airtight container for up to 2 days.