Yesterday was Pi Day, a day in which math and dessert collide. It’s the only acceptable time, in my opinion, math can be a general part of the conversation. I actually love pie. If there’s a pie option on the dessert menu, I’m going for it. I’m not picky either, fruit, chocolate, custard, I’ll take it. Well, except for Pecan Pie. That Thanksgiving staple is not something I can get down with, for some strange reason. As much as I love pie, I rarely make them because there can be so much work involved, only for the crust to be scorched, soggy, or something else. Hand pies are ALL OVER Pinterest. They are pretty and compact, so a trendy baker’s dream. These hand pies are just as easy as the Rice Krispie Treats from last week, but they do involve an oven and a rolling pin. I went for a cherry filling because that’s what I had on hand, but the filling could literally be ANYTHING you want in a pie.
Two pack frozen pie crust dough
Pie filling of your choice
Preheat your oven to 425 F. Set out the pie crust dough to thaw. This is important as the crust will not unroll if it’s still frozen. There are thawing directions on the side of the box if you’re in a hurry but I just set mine on the counter for 20 minutes to get them to room temperature. Once the crust is ready, dust your surface with some flour to keep the dough from sticking and unroll the dough. Take a rolling pin and roll out the dough. You’ll need two pieces of dough per hand pie. The bottom piece should be slightly thicker than the top piece so the pie doesn’t fall apart in your hand. The top piece should have some sort of ventilation cut into the dough. I just made a few slits with a knife. Once you’ve rolled and cut your pie dough, you can get started on assembly.
I had cherry pie filling on hand but the cherries were a bit too chunky for these pies which meant I could only get like one or two cherries in each pie. To combat this issue I just spooned the filling out a little at a time and chopped the cherries up a bit. Once your filling is, ready spoon some into the middle of the pie. Be sure to leave some room around the perimeter of the pie or the top crust won’t adhere very well and filling will spill out.
Lay your top crust piece on top of the filling. Take a fork and crimp the edges to seal in the filling. Beat 2 eggs in a small bowl, this will be your egg wash. Using a pastry brush, swipe the egg wash on top of each pie. Sprinkle some coarse sugar on the top (this is mostly just decorative and can be skipped). Place the pies on a cookie sheet lined with parchment paper.
Pop the pies into the oven for 15-25 minutes. Keep an eye on them as every oven is different. Once they are golden brown, pull them out of the oven and set them on a rack to cool.
I was able to get an even dozen hand pies out of the two rolls of pie crust dough.
Easy as Pi!
What kind of Pie do you like?