Pies and Tarts

June 19, 2022

Fruit Hand Pies

These fruit filled hand pies are handheld nostalgic treats! The flakey pie crust is filled with pie filling of any flavor. They are very easy to assemble and customize. Great for all types of parties or holidays - BBQs, baby showers, Fourth of July, Halloween, etc.

Fruit Hand Pies

Handheld fruit pies that are easy to make and a fun nostalgic treat to share! Customize and fill with your favorite flavors.


Anne Voss

  • 1 box refrigerated pie crusts (includes 2 crusts)
  • Store-bought pie filling, any flavor
  • 4-inch cookie cutter
  • Small amount of flour to dust the work surface
  • Small bowl of water
  1. Remove pie crusts from the refrigerator and allow crusts to warm up at room temperature for 15 minutes.
  2. On a lightly floured surface roll out the pie crust. Cut out round discs of dough using a 4-inch cookie cutter.
  3. Reroll the pie dough scraps to cut out additional dough discs.
  4. Place 1 to 1 1/2 tablespoons of pie filling in the center of each pie disc. Do not overfill.
  5. Wet the perimeter of the dough disc with water using a wet finger or brush.
  6. Pinch the dough closed around the pie filling, like a taco, so the dough is now a half-circle.
  7. Place the pie down on the work surface and crimp the edge of the pie with a fork to seal the edges.
  8. Cut 2 or 3 slits in the top of the pie.
  9. Chill assembled pies for 20 minutes in the refrigerator.
  10. Bake pies at 400°F for 25-30 minutes until golden brown.
  11. Remove from the baking pan and allow pies to cool. Store in an airtight container.

Makes 14 pies

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Recipe Notes

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

photo of the inside of a cherry hand pie with filling visible


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

step by step photo on how to fill and close hand pies

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.

side by side comparision of cooking methods for hand pies; baked versus fried


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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