You only need 4 ingredients to achieve perfect Hand Pies with Jam! This hand pie recipe yields tender, flaky results thanks to store-bought pie dough. Keeping the recipe easy-breezy, store-bought jam provides a sweet, fruity filling.
If you love pie baking, try our Best Homemade Cherry Pie or an Easy Homemade Blueberry Pie.
The egg wash and sprinkle of sugar ensure a perfectly golden exterior on each hand pie. One taste of these, and you’ll swear you spent all day in the kitchen instead of just under an hour.
Helpful Items For This Recipe
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Cookie Cutter Set, 4 Pc. Kit, Measuring 2”, 3”, 4” and 5”
Heavy Duty Parchment Paper Roll for Baking, 12 in x 524 ft Non-Stick Baking Paper
What Ingredients Are Needed for a Hand Pie with Jam?
There are only 4 ingredients needed for this simple recipe, and here they are!!
Ingredients
Ready-made pie crusts – Make sure you buy the ready-made pie crusts that come in packages of two. You do not want pie crust that is already in a pie tin, as it will not work for this recipe.
Jam – Use your favorite jam in these! The batch photographed is made with raspberry jam.
Egg – This is used to seal the edges and to brush on top to help with browning.
Granulated sugar – This adds a delightful crunch on top of the hand pie.
How to Make Hand Pies
Allow your pie dough to sit out on the counter at room temperature for 20 minutes. Make sure to check the package for specific instructions. Line a large baking sheet with parchment paper, then place a sheet of parchment on your work surface. Unroll the first pie dough carefully and place it on your parchment-lined work surface.
Using a 3-inch round cookie cutter, cut 8 rounds out of the dough. Carefully remove the excess dough and set it aside.
Spoon 1 to 1 scant tablespoons of jam onto the center of 4 of the dough rounds.
Crack the egg into a small bowl and scramble it with a fork until the white and yolk are fully incorporated. Use a pastry brush to brush the egg wash around the outer edge of each round of dough that has jam on it.
Sealing The Hand Pies
Place the remaining rounds of dough over those with jam, gently pressing around the edges. Use the tines of a fork to crimp around the outer edges of each hand pie in order to seal both pieces of dough together.
Repeat this process with the remaining pie dough from the package. Place all of the formed pies on your parchment-lined baking sheet, leaving at least an inch between them. Put the baking sheet in the fridge to allow the hand pies to chill for 30 minutes. This will help them hold their shape in the oven. While the hand pies are chilling, preheat your oven to 450 degrees.
After 30 minutes of chilling time, remove the hand pies from the fridge. Use the pastry brush to brush the egg wash onto the tops of each hand pie, then sprinkle with some of the granulated sugar.
Using a paring knife, carefully cut an X into the top of each hand pie. You want to cut through just the top piece of dough.
Baking the Hand Pies
Bake the hand pies in your preheated 450-degree oven for 8-10 minutes or until golden brown. Cool the pies for at least 10 minutes before enjoying. Store leftovers in an airtight container at room temperature for 2-3 days or in your fridge for up to a week.
Recipe Notes
Don’t forget to set the pie dough out at room temperature before making the recipe! It will ensure you can easily unroll it without it breaking or cracking. Most packages will provide specific instructions for how long the dough should sit out at room temperature.
Don’t skip out on the chilling time! This helps the hand pies keep their shape in the oven.
Aim to use a 3-inch cutter for these, or it will potentially change the yield.
To reduce waste, feel free to save the dough scraps for another baking project.
Hand pies are humble little pies but also come with other names like a pasty in Britain, an empanada in Spain, or in North America sometimes they are called a turnover. They can be sweet or savory.
Recipe Pro Tips!
Tips for Achieving the Best Hand Pies
- Allow the pie dough to come to room temperature before unrolling it and using it in the recipe. This helps ensure it doesn’t crack or break!
- Don’t overfill the pies with jam! Use 1 to 1.5 tablespoons total.
- Make sure to brush the entire top surface of the hand pies with the egg wash and sprinkle them with granulated sugar to achieve an even golden brown color.
- Chilling the hand pies will allow them to keep their shape in the oven and prevent them from spreading. Make sure to clear out some space in your fridge to make room for your baking tray!
- Use any type of jam you like, but make sure you don’t overfill them! Plan to use between 1 and 1 ½ tablespoons of jam per hand pie.
MORE FUN PIES TO MAKE!
Want some more fun pies to make for your family and friends? Here are some of our favorites.
Hand Pies with Jam
Ingredients
- 14 -ounce package of ready-made pie crusts
- ¾ cup of jam
- 1 egg
- 2 tablespoons granulated sugar
Instructions
- Allow your pie dough to sit out on the counter at room temperature for 20 minutes. Make sure to check the package for specific instructions. Line a large baking sheet with parchment paper, then place a sheet of parchment on your work surface. Unroll the first pie dough carefully and place it on your parchment-lined work surface.
- Using a 3-inch round cookie cutter, cut 8 rounds out of the dough. Carefully remove the excess dough and set it aside.
- Spoon 1 to 1 scant tablespoons of jam onto the center of 4 of the dough rounds.
- Crack the egg into a small bowl and scramble it with a fork until the white and yolk are fully incorporated. Use a pastry brush to brush the egg wash around the outer edge of each round of dough that has jam on it.
- Place the remaining rounds of dough over those with jam, gently pressing around the edges. Use the tines of a fork to crimp around the outer edges of each hand pie in order to seal both pieces of dough together.
- Repeat this process with the remaining pie dough from the package. Place all of the formed pies on your parchment-lined baking sheet, leaving at least an inch between them. Put the baking sheet in the fridge to allow the hand pies to chill for 30 minutes. This will help them hold their shape in the oven. While the hand pies are chilling, preheat your oven to 450 degrees.
- After 30 minutes of chilling time, remove the hand pies from the fridge. Use the pastry brush to brush the egg wash onto the tops of each hand pie, then sprinkle with some of the granulated sugar.
- Using a paring knife, carefully cut an X into the top of each hand pie. You want to cut through just the top piece of dough.
- Bake the hand pies in your preheated 450-degree oven for 8-10 minutes or until golden brown. Cool the pies for at least 10 minutes before enjoying. Store leftovers in an airtight container at room temperature for 2-3 days or in your fridge for up to a week.
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