Below you will find tips and tricks to help achieve the best results possible!

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Ingredients

Pie Crust – Refrigerated pie crust dough is easy to work with and makes this recipe super simple. Bring the pie crust up to room temperature as it will be easier to unroll and cut.

Pie Filling – use any pie filling flavor you choose. Apple, cherry, and blueberry are some of my favorites. You could also fill the pies with lemon curd.

Supplies Needed

4-inch cookie cutter or any glass or lid with sharp edges that can be used to cut dough

Baking sheet

Tips and Tricks

These pies are easy to assemble but make sure you don’t overfill the pies and add too much filling. Too much filling will make the pies harder to close and crimp closed. Save leftover pie filling for other uses….maybe serve on top of vanilla ice cream!

Wetting the perimeter of the pie dough before closing the pie will help to adhere the edges and keep the pies closed. More assurance is added by crimping the pie edge.

Make sure to cut slits in the top of the pies. The slits will allow steam to vent and minimize filling from oozing out of the pies while cooking.

Variations

You can use your favorite from-scratch pie crust recipe or homemade pie filling recipe if you choose.

You can also make the pies in larger sizes if desired. Try 6 or 8-inc pies. Larger hand pies will hold more filling and you will have to adjust the baking time.

Use different crimp patterns for different pie flavors. I crimped with a fork for cherry pies and crimped with a scalloped edge for blueberry pies. The scalloped pattern can be made with a spoon or piping tip.

Serve pies warm or cold. I prefer cold cherry pie.

You can also deep fry hand pies. Deep fry pies at 375°F for 5 to 8 minutes. I don’t like the mess of frying but it does result in a very flaky and delicious crust.

You can also air fry hand pies. I don’t own an air fryer so you will have to experiment with cook time. I would try 400°F for 15 minutes.

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