Jam Hand Pies

Hi guys!

Welcome back to the Breathe Country™ Cookbook! I made some of these hand pies yesterday and wanted to share with you guys. These are great to have as part of breakfast or as dessert. Also - they are insanely easy to make - especially if you use store bought piecrust. (If you want to make it from scratch - I also included a recipe for homemade piecrust too.)

  • Prep time: 50 minutes - if you make your own dough. (About 15 minutes if you use store bought dough) 
  • Cook time: 22 minutes
  • Total time: 1.5 hours (About an hour with store bought dough)


Pie Crust Dough recipe: (This is just for the dough - if you are using store bought - scroll down - and the remainder of the recipe is listed below with pictures.)

  • 2 cups unbleached all-purpose flour
  • 2 tablespoons confectioners' sugar
  • 1/2 teaspoon kosher salt 
  • 1 cup (2 sticks) unsalted butter (cut up into small pieces)
  • 1 egg separated and divided
  • 1/4 cup strained ice water 

1.  Whirl flour, confectioners' sugar, and 1/2 teaspoon salt in a food processor with the blade attachment. Add about half of the butter and whirl until no chunks remain. Add remaining slices and whirl briefly to chop them into pea-sized pieces.

2. Whisk together the egg yolk and strained ice water. Turn food processor on again and quickly begin drizzling yolk/water mixture through the feed tube, stopping before the dough comes together. Pinch some crumbs together between your fingers; if they don’t stick together, add a bit more water and whirl briefly.

3. Turn the mixture out onto a large piece of plastic wrap. Use the plastic wrap to help you bring the dough together; fold the edges of the dough toward the center and press down until it holds together, taking care not to overwork the dough. Divide it in half and shape into two flat disks wrapped tightly in plastic. Refrigerate for at least 30 minutes.

As mentioned above - you can also use premade pie crust, especially when you are feeling lazy/short on time. When I made these yesterday - I used store bought. (No shame is taking short cuts!) 

Here are the ingredients used for the remainder of the recipe: 

  • 3 packages of store bought pie crusts (will make 24 hand pies)
  • 3/4 cup of any jam of your choice (I used 1/4 cup of blackberry, 1/4 cup of raspberry and 1/4 cup of peach) 
  • 1 egg (you will only use the egg white) 
  • Pinch of kosher salt 
  • 1/4 cup of sugar 

1. Preheat oven to 375º F. Whisk together egg white and a pinch of salt. Set aside.


2. Remove one of the chilled pastry disks from the refrigerator and, on a floured surface, roll the dough to 1/8-inch thickness. Cut as many 3 1/2 to 3/4-inch circles, as you can. Roll out remaining dough and cut additional circles to make 24 total, re-rolling the scraps as necessary.

3. Place 12 of the rounds on a parchment-lined baking sheet. Set aside. On the remaining rounds, cut vent holes with a sharp knife or miniature cookie cutter. (I used a heart shaped one - I have found that the less intricate the design - the better. Remember, the dough will expand a little.) 

4. Add about 1 tablespoon of jam to the center of each round on the prepared baking sheet. Working one at a time, spread egg wash around the the outer 1/4-inch edge of the pastry dough. Flatten and spread the jam with your finger tip or the back of a spoon within the circle of egg wash.

5. Gently place a prepared top over the filling, lining up the edges carefully. Lightly press to the edges together with your fingers and then seal with a fork.

6. Apply egg wash lightly to the entire surface of each pie and sprinkle generously with sugar.

7. Bake until golden, about 20 to 25 minutes. Let the pies cool for at least 10 minutes before eating as the jam filling will be quite hot straight from the oven. Serve warm or at room temperature.

Boom - jam hand pies! Let me know how you like it! As always, send me your favorite country cooking recipes to breathecountryapparel@gmail - I love to try out new recipes! 

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