These hand pies are such a fun way to eat pie without making a full size pie! The kids can help you make these, too! You can even switch up the filling and try blueberries, apple or even nutella! Mmmmmm!
Love baking with cherries? Be sure to check out my Ultimate Cherry Recipe Collection, where you’ll find even more cherry desserts, cookies, bars, cakes, cheesecakes, and easy treats all in one place!
You may need:
Round Cutters
Cherry Hand Held Pies
Ingredients
Best Pie Crust
- 12 tablespoons 1 1/2 sticks very cold butter
- 3 cups flour
- 1 teaspoon kosher salt
- 1 tablespoon sugar
- ⅓ cup very cold leaf lard or crisco
- 6 to 8 tablespoons about 1/2 cup ice water
Filling
- Cherry Pie Filling
Instructions
Crust
- Dice the butter and return it to the refrigerator while you prepare the flour mixture.
- Place the flour, salt, And sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix.
- Add the butter and leaf lard. Pulse 8 to 12 times, until the butter is the size of peas.
- With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball.
- Dump out on a floured board and roll into a ball.
- Wrap in plastic wrap and refrigerate for 30 minutes.
- Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board.
- Use round cookie cutters (3 inches is a good size) to make your pies. Each pie needs 2 circles-a top and bottom.
- On the bottom, place some cherry filling in center-not too much-a tsp is enough (3-4 cherries)
- Brush edges with egg wash.
- Top with a second circle and use a fork to crimp the edges.
- Brush with egg wash, make a few slits and bake on a parchment lined cookie sheet at 400 degrees for approx 14 mins until browned.
- Serve with a dusting of powdered sugar.
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