Hand pies are the ultimate comfort food. They offer the flaky, buttery goodness of a traditional pie but in a portable, individual-sized package that doesn’t require a fork or a plate. Whether you are craving a sweet cinnamon-apple treat or a savory ham and cheese pocket, learning how to make hand pies at home is a rewarding skill that allows for endless culinary creativity.
The beauty of the hand pie lies in its versatility. You can bake them for a golden, lighter finish or fry them for a decadent, crispy crunch. By mastering a few fundamental techniques—keeping your fats cold, thickening your fillings, and perfecting the seal—you can create bakery-quality pastries in your own kitchen.
Choosing the Right Crust for Your Hand Pies
The foundation of any great hand pie is the crust. While you can certainly use store-bought refrigerated dough for a quick shortcut, a homemade crust provides a level of flavor and flakiness that is hard to beat.
The All-Butter Flaky Pastry
For most sweet hand pies, an all-butter crust is the gold standard. When you work cold butter into flour, leaving small, pea-sized chunks, those bits of fat melt during baking and create steam. This steam pushes the layers of dough apart, resulting in that coveted shatteringly crisp texture.
Shortening and Lard Variations
Some traditional recipes, particularly for fried hand pies, call for vegetable shortening or lard. Shortening has a higher melting point than butter, which makes the dough easier to handle in warm kitchens and results in a very tender, though less flavorful, crust. A popular compromise is a “half-and-half” dough that uses both butter for flavor and shortening for texture.
Savory Hot Water Crust
If you are planning to make heavy, meat-filled savory hand pies, you might consider a hot water crust. Unlike flaky pastry, this dough is made by melting fat into boiling water before adding flour. It creates a sturdy, almost cracker-like shell that can support dense fillings without breaking.
Preparing the Perfect Filling
One of the most common mistakes when learning how to make hand pies is using a filling that is too watery. Because the filling is encased in a small space, excess liquid will turn into steam, causing the pastry to burst or the bottom to become soggy.
Pre-Cooking Fruit Fillings
For fruit-based pies like apple, blueberry, or peach, it is highly recommended to pre-cook the filling on the stovetop. This allows you to evaporate excess moisture and thicken the juices with cornstarch or flour before they ever touch the dough. Let the filling cool completely—ideally in the refrigerator—before assembly. Cold filling helps the dough stay firm and prevents the butter in the crust from melting prematurely.
Savory Filling Ideas
Savory hand pies can act as a full meal. Consider combinations like:
- Diced cooked chicken with broccoli and cheddar cheese.
- Spiced ground beef with onions and peppers (similar to an empanada).
- Roasted butternut squash with kale and goat cheese.
- Spinach and feta with a touch of nutmeg.
Assembling and Sealing Your Pastries
Assembly is where the magic happens. To keep your dough manageable, work with only half of it at a time, keeping the rest in the refrigerator.
Rolling and Cutting
Roll your dough to a thickness of about 1/8 inch. If the dough is too thick, the pie will be doughy; if it is too thin, it will tear. You can cut the dough into 4-inch or 5-inch circles using a biscuit cutter or a large glass, or cut it into squares for a rectangular “pop-tart” style look.
The Importance of the Egg Wash
An egg wash (one egg beaten with a tablespoon of water or milk) serves two purposes. First, it acts as “glue” to seal the edges of the pie. Second, when brushed on top, it gives the finished pastry a beautiful golden-brown sheen.
Sealing Techniques
Place about one to two tablespoons of filling in the center of your dough shape. Brush the edges lightly with egg wash, then fold the dough over or place a second piece on top. Use the tines of a fork to press firmly around the edges. This “crimping” creates a decorative border and a mechanical seal that keeps the filling inside.
Baking and Frying Instructions
Once your pies are assembled, you have two primary ways to cook them. Regardless of the method, it is a good idea to chill the assembled pies in the freezer for 15 minutes before cooking to ensure the crust remains flaky.
Oven Baking
Preheat your oven to 400°F or 425°F. Place the pies on a parchment-lined baking sheet. Cut two or three small slits in the top of each pie to allow steam to escape. Brush the tops with more egg wash and, if making sweet pies, sprinkle with coarse sugar. Bake for 15 to 20 minutes or until they reach a deep golden brown.
Pan Frying
For a traditional “fair-style” hand pie, heat about an inch of neutral oil in a heavy skillet to approximately 350°F. Carefully lower the pies into the oil and fry for about 2 to 3 minutes per side. Drain them on paper towels and toss them in cinnamon sugar while they are still hot.
Tips for Preventing Leaks and Bursts
Nothing is more frustrating than a hand pie that “explosively” vents its filling onto the baking sheet. To prevent this, follow these three rules:
- Don’t Overfill: It is tempting to pack in as much fruit or meat as possible, but leaving a clear half-inch border is essential for a proper seal.
- Vent Properly: Always cut slits or prick the top with a fork. This gives steam a designated exit path so it doesn’t force its way out through the side seams.
- Thickening Agents: Use a little more cornstarch than you would for a standard pie to ensure the filling stays “jammy” rather than runny.
Storage and Reheating
Hand pies are excellent for meal prep because they freeze beautifully. You can freeze them unbaked on a tray, then transfer them to a freezer bag. When you are ready to eat, you can bake them directly from frozen—just add about 5 to 10 minutes to the total baking time.
To reheat previously baked hand pies, avoid the microwave, which can make the crust rubbery. Instead, place them in a 350°F oven or a toaster oven for about 5 to 8 minutes until the crust crisps up again.
Frequently Asked Questions
Can I use puff pastry instead of pie dough?
Yes, puff pastry is a fantastic alternative for hand pies. It results in a much lighter, airier, and more laminated texture. If using frozen puff pastry, ensure it is fully thawed but still cold before you begin cutting and filling.
Why did my hand pies turn out soggy on the bottom?
Soggy bottoms are usually caused by filling that was too hot or too wet when it was added to the dough. Ensure your filling is completely chilled and thickened before assembly. Additionally, baking at a high temperature like 400°F helps set the bottom crust quickly.
How do I keep the dough from sticking to the counter?
Use a light dusting of all-purpose flour on your work surface and your rolling pin. If the dough becomes too warm and starts to stick, slide it onto a baking sheet and pop it back into the fridge for 10 minutes to firm up the fats.
Do I have to pre-cook the meat for savory hand pies?
Yes, you should always fully cook meat fillings before putting them into the pastry. Hand pies bake relatively quickly, and the internal temperature may not reach a safe level for raw meat by the time the crust is golden brown.
How long do homemade hand pies stay fresh?
Baked hand pies will stay fresh at room temperature for up to two days if kept in an airtight container. For longer storage, keep them in the refrigerator for up to five days or the freezer for up to three months.