Raspberry Hand Pies
These Raspberry Hand Pies are so easy to make and delicious! They are perfect for any occasion, from picnics to fancy dinners. With just a few simple ingredients, you can create these handheld treats that everyone will love.
Making homemade hand pies reminds us of simpler times when families gathered in the kitchen to bake and bond over delicious desserts. These raspberry desserts bring back that nostalgia, while also being a modern take on a classic treat.
Table of contents
❤️ Why You’ll Love This Recipe
- These pies are super simple to make with straightforward, easy-to-find ingredients.
- Perfect for any occasion, you can serve them at brunch, as a sweet snack, or as a dessert after dinner.
- Their serving size makes it easy to share and enjoy on the go without the need for plates or forks.
🛒Ingredients
You will need a few simple ingredients to help you make this delicious recipe. Pick up the fresh raspberries on your next trip to the grocery store so you can enjoy this simple recipe with your family.
- raspberries
- sugar
- lemon juice
- water
- cornstarch
- ready made pie crust
- egg
See the recipe card below for quantities.
🔪 How to Make These Raspberry Hand Pies
Making these homemade hand pies is so simple. Just follow these step-by-step directions or check out the full recipe at the bottom of the post and you will have a delicious sweet treat to share with your family in no time at all.
Step 1: Make the raspberry sauce
Place 1 ½ cups of raspberries, sugar, lemon juice, and 3 tablespoons of water into a small saucepan and bring to a simmer. Let cook for about 3-4 minutes, stirring occasionally to prevent sticking. Add in the remaining raspberries and stir.
Step 2: Thicken the raspberry sauce
In a small container, whisk the remaining water (4 Tbsp) and the cornstarch together and then pour it into the pan containing the raspberries. Stir the contents together and continue to cook until the berries begin to thicken. Remove from heat and allow to cool.
Step 3: Cut out the dough
Unroll the pie dough and using a 4” biscuit cutter, cut out as many circles as you can. You can reroll the dough to use up any remaining scraps. Place about a teaspoon of the raspberry filling in the center of each circle. Dab your finger in water and go around the edge of the circle to help glue the pie together.
Step 4: Seal the pockets
Fold the dough in half to create a half-moon shape, pinching the edges to seal in the raspberry filling. Place on a baking sheet and press the edges with the tines of a fork to complete the seal. Repeat until the dough is gone.
Step 5: Brush with egg wash
In a small bowl, whisk the egg with a fork, and using a pastry brush, coat the tops of each hand pie with the egg wash.
Step 6: Bake the hand pies
Place in the 400 degree preheated oven and bake for 15-18 minutes, until golden brown. Remove and let cool before serving.
📝Variations
Do you want to change up this recipe and make it your own? Here are some ways that you can do that!
- Chocolate Raspberry: Before sealing the hand pies, add a few chocolate chips to the raspberry mixture for a decadent chocolate raspberry version.
- Tropical Twist: Mix in some finely chopped pineapple with the raspberry filling for a tropical-flavored pie.
- Lemon Glaze: Drizzle a simple lemon glaze over the cooled hand pies for a citrusy punch.
If you love raspberry dessert recipes like this one, then you may also enjoy these Raspberry Cheesecake Cookies Bars.
🥄 Equipment
Gather these tools before you begin making your pies to ensure a smooth and efficient baking process.
- Small saucepan
- Whisk
- Small bowls
- Biscuit cutter (4 inches)
- Baking sheet
- Pastry brush
🥫 Storage
Storage – To keep your Raspberry Hand Pies tasting fresh, store them in an airtight container at room temperature for up to three days. For longer storage, you can refrigerate them for up to a week.
Freezing – These pies can also be frozen before baking. Just follow the recipe up until step 6, then place them in a freezer-safe container and freeze for up to three months. When ready to bake, let them thaw overnight in the refrigerator before continuing with step 6.
Reheating – To reheat your hand pies, simply preheat your oven to 350 degrees Fahrenheit. Place the pies on a baking sheet and warm for about 10 minutes or until heated through.
Serve With
Enjoy your homemade hand pies as-is or pair them with a simple topping such as:
- A scoop of vanilla ice cream tastes amazing on top of these hand pies.
- A dollop of whipped cream adds a touch of creaminess to this rustic treat.
- Sprinkle with powdered sugar for a sweet finish.
💭 Tips
Here are a few tips to help you get perfectly delicious Raspberry Hand Pies every time:
- Place a sheet of parchment paper on your baking sheet before placing the hand pies on it. This will prevent them from sticking and make clean-up easier.
- For an extra glossy finish, sprinkle coarse sugar on top of the egg wash before baking.
- Avoid overfilling the pies to prevent leaks during baking – a teaspoon of filling is plenty.
- Make sure to seal the edges well to keep the filling inside where it belongs.
- For this recipe, you can either use homemade or store-bought pie crust.
⁉️ FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Yes, frozen raspberries can be used if fresh ones aren’t available. There’s no need to thaw them beforehand; just add a few extra minutes to the cooking time for the sauce.
Place your baking sheet in the center of the oven and consider using parchment paper or a silicone baking mat to prevent burning. If you have a pizza stone, you can place it underneath the baking sheet to distribute the heat more evenly.
You can use a round glass or cup with a similar diameter to cut out your dough circles. Just press the rim into the dough as you would with a cutter.
🍽 More Raspberry Recipes
Do you enjoy raspberry recipes? If so, try these delicious recipes:
🧾Recipe Card
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Raspberry Hand Pies
Equipment
- small saucepan
- Whisk
- Small bowls
- Biscuit cutter (4 inches)
- baking sheet
- Pastry brush
Ingredients
- 2 cups raspberries divided
- ⅓ cup sugar
- 3 teaspoons lemon juice
- 7 tablespoons water divided
- 2 tablespoon cornstarch
- 1 ready made pie crust
- 1 egg
Instructions
- Place 1 ½ cups of raspberries, the sugar, lemon juice and 3 tablespoons of water into a small saucepan and bring to a simmer.
- Let cook for about 3-4 minutes, stirring occasionally to prevent sticking.
- Add in the remaining raspberries and stir.
- In a small container, whisk the remaining water (4 Tbsp) and the cornstarch together and then pour it into the pan containing the raspberries.
- Stir the contents together and continue to cook until the berries begin to thicken. Remove from heat and allow to cool.
- Preheat the oven to 400 degrees.
- Once the berries have cooled enough to handle, unroll the pie dough and using a 4” biscuit cutter, cut out as many circles as you can.
- You can reroll the dough to use up any remaining scraps.
- Place about a teaspoon of the raspberry filling in the center of each circle.
- Dab your finger in water and go around the edge of the circle to help glue the pie together. Fold the dough in half to create a half moon shape, pinching the edges to seal in the raspberry filling.
- Place on a baking sheet and press the edges with the tines of a fork to complete the seal. Repeat until the dough is gone.
- In a small bowl, whisk the egg with a fork and using a pastry brush, coat the tops of each hand pie with the egg wash. Place in the oven and bake for 15-18 minutes, until golden brown. Remove and let cool before serving.
