Easy Homemade Rustic Hand Pies with Berry Filling
These delicious homemade hand pies are not only incredibly cute, they are also very easy to make. Raspberry preserves sandwiched between two layers of flaky crust and then sprinkled with sugar… YUM. Serve these mini berry pies with a scoop of vanilla ice cream topped with extra fresh berries to make a great dessert all summer long!
It’s berry season, and with it comes all kinds of fun recipes. This one is at the top of the list for me!
The very first time I made this recipe, I could not get over how cute these little pies were. I mean, fruit pies in any form are a beautiful thing, but mini fruit hand pies? Downright adorable.
Ingredients
To make these cute little mini pies, you will need:
- 2 1/2 cups all purpose flour
- 1 tsp salt
- 2/3 cup refined coconut oil (at room temperature)
- 1 stick of cold salted butter
- 2 tbsp sugar
- 1/2 cup ice water
- 1/2 cup raspberry preserves
- 1 egg + 1 tbsp milk for egg wash
- Extra coarse sugar, for sprinkling on top
How to Make Homemade Hand Pies
- Prepare the pie dough. In a large bowl, combine 2 1/2 cups flour and 1 tsp salt.
- To the dry ingredients, add in 2/3 cup room temperature refined coconut oil and 1 stick of very cold cubed butter. Using a pastry blender, two forks, or your hands (this is not technically recommended because the heat from your hands will warm up the dough, but I often find myself doing it anyway) mix the dough until it resembles coarse crumbs.
- Begin adding in the cold water, starting with 1 tbsp at a time until the dough just begins to come together. I find that I usually end up adding between 1/4 and 1/2 cup, but no more than 1/2.
- Once the dough is complete, gently pat it out into two large discs, wrap in plastic wrap and place it in the fridge for at least 30 minutes and up to overnight.
Roll, Fill, and Bake
- Once the dough has been allowed to chill (Lol) grab it out of the fridge and place it onto a lightly floured surface. Using a rolling pin, begin rolling out the dough until it’s around 1/4 inch thick.
- Using a large circular cookie cutter or the rim of a large glass, begin cutting out circle shapes. Arrange half of the circles about 3 inches apart onto prepared baking sheets lined with parchment paper or a silpat baking mat. These are the bottom crusts. Using a sharp knife, cut small slits into the remaining circles. These are the top crusts. The slits act as vents so that steam can escape as the hand pies bake.
- Place about 2 teaspoons of raspberry preserves in the center of each bottom crust. (Or however much fits while leaving the edges bare.) Place top crust on top. Press your fingers all around the edges to seal, and then crimp the pie crust edges using the tines of a fork.
- In a small bowl, beat together 1 egg with 1 tbsp of milk. Using a pastry brush, lightly brush the top of each hand pie with the egg wash, and then sprinkle with coarse sugar. The sugar is optional, but recommended!
- Preheat the oven to 375 degrees. Place the hand pies back in the fridge while the oven preheats. The colder they are going into the oven, the more they will hold their shape. It will also result in a flakier pie crust.
- Bake in the preheated oven for about 25-30 minutes or until they’re golden brown on top and around the edges. Make sure to keep a close eye on them- you don’t want them to burn! Rotate pans halfway through baking.
- Remove from the oven and allow the hand pies to cool on the baking sheets for a few minutes, then transfer to a wire rack to cool until ready to handle. You can serve warm or at room temperature- they are delicious either way.
Tips for Success
- Keeping the pastry dough as cold as you can during this process is key to a flaky pie crust!
- This recipe is easily customizable. It would be delicious with an apple filling, peach, or even a juicy blueberry filling! The options are endless.
- I like to use refined coconut oil in my pie dough because it doesn’t add any coconut flavor.
- This works as a great make ahead recipe! The pie crust dough can be prepared ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. Thaw in the refrigerator before using. The raspberry preserves are easily stored in the refrigerator for a long time until ready to use.
- If you notice the dough is cracking or too dry, dip your fingers in cold water and smooth out any cracks. If it’s cracking, it needs some moisture. If the dough seems really sticky, don’t be afraid to add some more flour to it.
- These mini hand pies will store well in an airtight container for up to three days, or in the fridge for up to five days.
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Pin it For Later!
More Summer Flavors
- Easy Strawberry Shortcakes
- Einkorn Berry Crisp
- Frozen Yogurt Mixed Berry Popsicles
- Homemade Sparkling Lemonade
You can find the printable recipe card for these cute little pies below.
Yield: 8 small pies
Homemade Hand Pies with Berry Filling
These delicious homemade hand pies are not only incredibly cute, they are also very easy to make. Raspberry preserves sandwiched between two layers of flaky crust and then sprinkled with sugar... YUM. Serve these mini berry pies with a scoop of vanilla ice cream topped with extra fresh berries to make a great dessert all summer long!
Prep Time
1 hour
Cook Time
25 minutes
Total Time
1 hour 25 minutes
Ingredients
- 2 1/2 cups all purpose flour
- 1 tsp salt
- 2 tbsp sugar
- 2/3 cup refined coconut oil, room temperature
- 1 stick of cold, cubed butter
- Coarse sugar, for topping
Filling
- 1/2 cup raspberry preserves
Egg Wash
- 1 egg
- 1 tbsp milk
Instructions
- Prepare the pie dough. In a large bowl, combine 2 1/2 cups flour and 1 tsp salt.
- To the dry ingredients, add in 2/3 cup room temperature refined coconut oil and 1 stick of very cold cubed butter. Using a pastry blender, two forks, or your hands (this is not technically recommended because the heat from your hands will warm up the dough, but I often find myself doing it anyway) mix the dough until it resembles coarse crumbs.
- Begin adding in the cold water, starting with 1 tbsp at a time until the dough just begins to come together. I find that I usually end up adding between 1/4 and 1/2 cup, but no more than 1/2.
- Once the dough is complete, gently pat it out into two large discs, wrap in plastic wrap and place it in the fridge for at least 30 minutes and up to overnight.
- Once the dough has been allowed to chill (Lol) grab it out of the fridge and place it onto a lightly floured surface. Using a rolling pin, begin rolling out the dough until it's around 1/4 inch thick.
- Using a large circular cookie cutter or the rim of a large glass, begin cutting out circle shapes. Arrange half of the circles about 3 inches apart onto prepared baking sheets lined with parchment paper or a silpat baking mat. These are the bottom crusts. Using a sharp knife, cut small slits into the remaining circles. These are the top crusts. The slits act as vents so that steam can escape as the hand pies bake.
- Place about 2 teaspoons of raspberry preserves in the center of each bottom crust. (Or however much fits while leaving the edges bare.) Place top crust on top. Press your fingers all around the edges to seal, and then crimp the pie crust edges using the tines of a fork.
- In a small bowl, beat together 1 egg with 1 tbsp of milk. Using a pastry brush, lightly brush the top of each hand pie with the egg wash, and then sprinkle with coarse sugar. The sugar is optional, but recommended!
- Preheat the oven to 375 degrees. Place the hand pies back in the fridge while the oven preheats. The colder they are going into the oven, the more they will hold their shape. It will also result in a flakier pie crust.
- Bake in the preheated oven for about 25-30 minutes or until they’re golden brown on top and around the edges. Make sure to keep a close eye on them- you don't want them to burn! Rotate pans halfway through baking.
- Remove from the oven and allow the hand pies to cool on the baking sheets for a few minutes, then transfer to a wire rack to cool until ready to handle. You can serve warm or at room temperature- they are delicious either way.
- These mini hand pies will store well in an airtight container for up to three days, or in the fridge for up to five days.
Notes
If you loved this homemade hand pies recipe, make sure to come back and give it a 5 star rating and let me know how it turned out for you!
