Homemade Raspberry Hand Pies
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5 from 6 votes

Raspberry Hand Pies

These bite-size raspberry hand pies are perfect for brunch, picnic or as an afternoon treat. A flaky buttery crust and a homemade raspberry filling make them hard to resist!
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: Dessert
Cuisine: American
Servings: 16 Hand Pies
Calories: 142

Ingredients

For the dough:

For the filling:

Other:

  • 1 Small Egg for brushing the pies

Optional:

  • 2 tsp Powdered Sugar for dusting
  • 1 tbsp Graham Cracker/Cookie Crumbs for sprinkling

Instructions

Dough:

  • In a large bowl mix the flour, sugar and salt. Add diced butter. With your hands, mix the butter with flour and start breaking the butter (almost like flaking it first) until you get crumb-like texture. Add in cold water and form dough. This takes about 5 minutes. When ready, flatten it with your hand and wrap in plastic wrap. Chill for 2+ hours (best overnight).

Raspberry filling:

  • Combine all the ingredients in a small sauce pan, add ¼ cup water and simmer for 5 minutes. Run the mixture through a sieve to remove all the seeds. Pour it back into the saucepan. Add cornstarch dissolved with little water and simmer until it has thickened. Turn off the heat and let it cool down a little before placing it in the fridge to chill completely.
  • For quicker/hassle-free raspberry filling alternative see note 2.

Making hand pies:

  • Roll out the dough thin. Cut out as many circles as you can. Place about a teaspoon of the raspberry filling in the middle of the circle, brush the edges with beaten egg and cover with another dough circle. Press the edges down slightly with your hand. Then take a fork and seal the edges well by pressing down the dough. Brush the top of each hand pie with beaten egg and sprinkle with crushed cookies/graham crackers (this is completely optional). Repeat until you use up all the dough.
  • Bake in a preheated oven at 360°F/180°C for 20 minutes or until the bottoms are nice golden brown.
  • Let them cool down before dusting them with powdered sugar.

Notes

1. All-purpose flour (US) = Plain flour (UK).
2. Instead of the raspberry filling raspberry jam (or any other jam of your choice) can be used. I recommend choosing one with a thicker consistency.
3. I used dry measuring cups to measure both the dry and wet ingredients (water).
4. I suggest making the pie dough and filling a day ahead. It’s easier because both the dough and filling need to be chilled first.
5. The pie dough as well as the homemade filling can be stored in the fridge up to 3 days.
6. The overall time does not include time needed for chilling the dough and raspberry filling.
Nutrition Facts
Raspberry Hand Pies
Amount Per Serving
Calories 142 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 3g 15%
Cholesterol 25mg 8%
Sodium 11mg 0%
Potassium 40mg 1%
Total Carbohydrates 20g 7%
Dietary Fiber 1g 4%
Sugars 8g
Protein 1g 2%
Vitamin A 3.9%
Vitamin C 5.1%
Calcium 1%
Iron 4.1%
* Percent Daily Values are based on a 2000 calorie diet.
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