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Mini Hand Pies

Categories: Pies & Tarts

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  • Clabber Girl Pie Crust
    • 1-1/2 c. all-purpose flour
    • 1/4 tsp. Clabber Girl Baking Powder
    • 1/4 tsp. kosher salt
    • 10 Tbsp. butter cold and cut into chunks
    • 3-4 Tbsp. ice water as needed
  • 1 c. Filling (lemon curd, raspberry preserves or blueberry jam)
  • 2 Tbsp. water
  • 1/4 c. raw sugar
  • 1 egg


Clabber Girl Pie Crust: Mix the flour, Clabber Girl Baking Powder and salt in a large bowl. Add the butter. Using a pastry blender or your fingers, cut the butter into the flour until the mixture resembles coarse bread crumbs with some pea-size pieces of butter. Gradually stir in enough of the water for the dough to clump together. Gather up the dough and form into a disc, wrap in plastic wrap, and refrigerate until chilled but not hard, 1-2 hours. (You can make the crust in advance and store in the freezer for up to 3 days. No need to thaw the crust before baking.)

Mini Pies: Preheat oven to 425 degrees F. 

Roll out pie dough to 1/8-inch thickness. Using a 2-inch biscuit cutter, cut out approximately 24 circles. On a cookie sheet, place half of the dough rounds 2-inches apart, place the other half in the refrigerator until ready to use. Prepare egg wash by lightly beating eggs and water in a small bowl. Top each with 2 tsp. fruit filling, taking care not to overfill and leave room around the edges. Blend the egg and water together to make an egg wash. Brush the egg wash on the uncovered edges.

Using a mini cookie cutter, cut a shape in the center of each cooled dough rounds. Place each dough round on top of the fillings, lining edges together best you can. Using a fork, press edges together to crimp a seal. Brush the top of each pie with the remaining egg wash and sprinkle with sugar.

Bake in preheated oven for 12-15 mins. or until golden brown. Let cool completely.

Yield approximatley 12-15 pies.

Watch the video on how to make these hand pies here: