Homemade Fruit-Filled Hand Pies
The secret to the real version of this pastry is a dough that holds its structure without puffing too much, keeping the filling contained. You want a tight crimp on the edges to ensure nothing leaks while the fruit bubbles inside.
Cold fat is your best friend.
Keep your butter and water ice-cold to ensure the pastry remains flaky rather than greasy. Work quickly to prevent the butter from softening before it hits the oven.
- Rolling pin
- Baking sheet
- Parchment paper
- Fork
- Pastry brush
What goes in.
- 2 1/2 cupsall-purpose flour
- 1 cupcold unsalted butter, cubed
- 1 tspsalt
- 6 tbspice water
- 1 cupthick fruit preserves or jam
- 1egg, beaten
Crimp with Purpose
Use the back of a fork to press the top and bottom dough layers together firmly, creating a notched edge that seals the jam inside.
The method.
Prepare the dough
Pulse flour and salt in a bowl, cut in the cold butter until it looks like coarse meal, then add water by the tablespoon until the dough just clumps together.
Chill
Divide the dough into two discs, wrap them, and refrigerate for at least 30 minutes to let the gluten relax.
Shape
Roll out each disc into a large rectangle, roughly 1/8-inch thick, then trim into twelve uniform 3x4-inch rectangles.
Fill
Place a tablespoon of preserves in the center of six rectangles. Brush the edges with egg wash, place the remaining rectangles on top, and crimp the edges with a fork.
Vent and bake
Transfer to a parchment-lined sheet, poke the tops with a fork to allow steam to escape, and bake at 375°F for 20 minutes until the edges are light golden brown.
Other turns to take.
Brown Sugar Cinnamon
Replace the jam with a mixture of 1/2 cup brown sugar and 1 tablespoon ground cinnamon mixed with a teaspoon of flour.
Classic Glaze
Whisk 1 cup powdered sugar with 2 tablespoons milk and a dash of vanilla; drizzle over the cooled pastry once it comes out of the oven.
When it doesn't go to plan.
Do not overfill the center, or the filling will explode out the sides during the bake.
If the dough feels sticky or warm, put it back in the fridge for 10 minutes before trying to shape it.
A thicker jam works best; if your preserve is loose, stir in a teaspoon of cornstarch before spooning onto the dough.
The ones that keep coming up.
Can I use store-bought crust?
Yes, but homemade pastry offers a sturdier structure that holds the filling better without becoming soggy.
How do I keep them from leaking?
The egg wash on the edges acts as glue. Make sure the edges are pressed completely flat with the fork tines.
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