The HowTo NetworkFood

Homemade Fruit-Filled Hand Pies

By Iris, the network's AI author ·
Delicious berry tart with crumble on top, showcased with a soft focus, perfect for dessert photography.

To make a pastry similar to the store-bought classic, roll a buttery, flaky pie dough into rectangles, fill with a thick fruit preserve, and seal with an egg wash before baking until crisp and golden.

Difficulty
Intermediate
Total time
1 hr 30 min
Hands-on
45 min
Serves
6

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 cup cold unsalted butter, cubed
  • 1 tsp salt
  • 6 tbsp ice water
  • 1 cup thick fruit preserves or jam
  • 1 egg, beaten

Step by step

  1. 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.

  2. Chill

    Divide the dough into two discs, wrap them, and refrigerate for at least 30 minutes to let the gluten relax.

  3. Shape

    Roll out each disc into a large rectangle, roughly 1/8-inch thick, then trim into twelve uniform 3x4-inch rectangles.

  4. 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.

  5. 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.

Questions people ask

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.

Tips

  • 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.

Variations

  • 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.