Southern Sweet Hand Pie Recipe
Meet your new go‑anywhere dessert obsession: Southern Sweet Hand Pies! These golden, flaky beauties are filled with juicy summer fruit and designed for snacking on the run. Perfect for picnic baskets, beach days, or backyard adventures—just grab one and let these pocket-sized pies bring a burst of sunshine to your day!
Servings: 24 hand pies
Calories: 165kcal
Equipment
- 1 4-inch shape/biscuit cutter To cut the dough shape for hand pies.
- 1 pastry brush To add a golden finish.
- 1 pastry fork To seal the hand pie edges.
- 1 large mixing bowl For mixing the dough
- 1 meduim saucepan For cooking the filling.
- 1 large fry pan If you choose the frying cook method.
- 1 baking sheets with cooling racks If you choose the baking cook method.
- 1 parchment paper To line the baking sheet.
- 1 pie press set (optional) A fun way to add venting designs to your hand pies.
- 1 food processor (optional) Simplifies making the crust.
Ingredients
Hand Pie Dough
- 2½ cups all-purpose flour
- 2 tsp sugar
- ½ tsp salt
- ¼ cup vegetable shortening (very cold and diced)
- 1½ sticks cold unsalted butter (very cold and diced)
- 2 tsp apple cider or white vinegar
- 4-8 tbsp ice water
Hand Pie Filling
- 2½ cups fresh fruit of choice (chopped) You can also use canned fruit (drained). Reserve juice to replace water for more flavor.
- ½ cup sugar
- 1 tsp lemon juice
- ½ cup water If using canned fruit, use the reserved juice instead of water.
- 3 tbsp cornstarch
Frying
- 2 cups cooking oil
- ¼ cup powdered sugar for dusting Optional for both frying and baking
Baking
- 1 large egg beaten Brush each hand pie to seal and add a golden finish.
Instructions
Dough
- Combine the flour, sugar, and salt in a food processor and pulse until well mixed. Next, add the vegetable shortening and butter and pulse until the mixtures looks like coarse breadcrumbs. Add the vinegar and 1 tablespoon of ice water and pulse to mix. Start adding 1 tablespoon of water at a time and pulse until the mixture comes together. You may not use all the water. Dough should not be sticky (you have added too much water). Turn the tough out on a large piece of plastic wrap. Fold plastic wrap over the dough and press into a large disc. Place in the refrigerator to chill for at least one hour.
Filling
- In a medium saucepan, combine your fruit (fresh, frozen, or canned) with sugar, lemon juice, and 4 tablespoons of water. Stir gently until everything is well mixed. Place the pan over medium-high heat, stirring occasionally, and bring the mixture to a gentle simmer.While you wait, whisk together the remaining water and the cornstarch in a small bowl until the slurry is completely lump-free. Once the fruit mixture is simmering, stir in the cornstarch slurry and blend thoroughly.Continue cooking over medium-high heat, stirring regularly, until the mixture thickens into a glossy, pie‑filling consistency—about 1–3 minutes depending on the fruit and heat. When it’s thick enough, remove the pan from the heat.To prevent a skin from forming on the surface as it cools, press a piece of plastic wrap directly onto the filling. Set aside to cool before using.
Assemble
- Gather your dough, homemade or store-bought, and lightly flour your work surface and rolling pin. Divide the dough into manageable portions. Roll each one out to 1/8 inch thick. Use a round dough cutter with a diameter of 4 to 6 inches. Cut and move to the side, and continue this process until you have finished cutting all the dough.
Filling and Sealing
- Place a tablespoon of pie mixture in the center of the circle. Moisten the edges with egg wash or water to help seal. Fold over the dough and press the edges together. Use a fork to crimp and secure the edges. Use a knife or pastry wheel to trim the edges for a not-so-rustic appearance. Refrigerate hand pies 30 minutes before cooking.
Baking
- Preheat oven to 375℉. Place hand pies on a baking sheet lined with parchment paper. Make sure to slit the top of each hand pie so they can vent while baking. Bake for 30-35 minutes or until golden brown.
Frying
- Using a large frying pan, add 2 cups of cooking oil or add oil to a depth of 2". Heat oil to 375℉. While the oil is heating, place a wire cooling rack over a baking sheet and set aside. Using a spatula, carefully lower each pie into the hot oil. Don't overfill the pan. 3- 4 at a time is good. Cook until golden brown on each side. 2-3 minutes on each side. It is not necessary to vent each pie when frying.
Notes
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Nutrition
Serving: 1pie | Calories: 165kcal | Carbohydrates: 17g | Protein: 2g | Fat: 10g | Cholesterol: 40mg | Sodium: 42mg | Fiber: 1g | Sugar: 6g