You knew a make-ahead dessert had to appear sooner or later.
After a few rounds of freezer-friendly meals, it only makes sense to add something sweet to the plan. These mini fruit hand pies are exactly the kind of dessert worth keeping on hand: easy to freeze, simple to bake, and wonderfully satisfying when you want a homemade treat without starting from scratch.
Hand pies are everything people love about pie, tucked into a small, portable package. They have a buttery, tender crust, a bright fruit filling, and a crunchy sugar topping that makes each bite feel special. Serve them warm on their own, or add a scoop of ice cream or a spoonful of freshly whipped cream for a truly comforting dessert.
The best part is the make-ahead convenience. You prepare the dough, fill and shape the pies, then freeze them until solid. Once they are frozen, you can transfer them to a freezer bag and keep them ready for whenever a pie craving strikes. When it is time to bake, there is no need to thaw. Just place the frozen pies on a parchment-lined baking sheet, brush with beaten egg, sprinkle with sugar, cut a couple of vents, and bake until golden and bubbling.
These are not the same as the packaged snack pies that often end up in lunch boxes. Homemade mini fruit hand pies have a much better texture and flavor. The crust is rich and flaky, the filling tastes like real fruit, and the sugar on top adds a crisp finish. They are small enough for snacking, but delicious enough to serve as dessert for guests.
This recipe starts with a classic butter tart crust made in the food processor. If homemade pie dough makes you nervous, this is a forgiving place to begin. The processor does most of the work, and the dough is easy to chill, roll, and shape. If you still prefer to use store-bought pie crust, that works too. Purchased crust and prepared pie filling can make this recipe even faster, while homemade crust and filling will give the richest flavor.
Whether you fill them with blueberry, apple, cherry, peach, or another favorite pie filling, these freezer-friendly hand pies are a practical and delicious dessert to have ready. A stash of mini fruit pies in the freezer means you are never far from a warm, homemade dessert.
Mini Fruit Hand Pies | Make-Ahead Dessert
Rebecca Lindamood
Ingredients
For the Crust
You may substitute 2 purchased pie crust rounds if preferred.
- 2 cups flour
- 1/2 teaspoon salt
- 1/2 pound cold butter, cut into small pieces
- 2 egg yolks
- 4 tablespoons ice water
For the Pies
- 4 cups pie filling Use any flavor you prefer. A variety of homemade pie fillings works especially well.
For Baking
- 1 egg, beaten
- 1 teaspoon raw sugar per pie Granulated sugar may be used instead.
Instructions
To Make the Crust
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Add the flour and salt to the bowl of a food processor fitted with a metal blade. Pulse to combine. Add the cold butter pieces, replace the lid, and pulse until the mixture resembles small peas.
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Pour the ice water and egg yolks through the feed tube and process just until a coarse dough forms. Turn the dough out onto a lightly floured surface and press it together with your hands until it holds.
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Divide the dough into two equal pieces and shape each piece into a rectangle about 1/2 inch thick. Wrap each rectangle in plastic wrap and chill for at least 20 minutes, or for up to 2 days, before rolling.
To Assemble the Hand Pies
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Line one or two baking sheets with parchment paper and set them aside.
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Lightly flour your work surface. Place one unwrapped rectangle of chilled pie dough on the counter and sprinkle the top with a small amount of flour.
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Roll the dough into a larger rectangle, about 12 inches by 10 inches. Use a bench knife, pastry wheel, or pizza cutter to divide the dough in half vertically. Lightly score the dough lengthwise into four smaller rectangles so you can see where the filling should go.
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Spoon about 1/2 cup of pie filling near each side of the center split in the dough.
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Fold the outside edges toward the center and over the filling. Use a bench knife to help lift the dough if needed. Press and crimp the seams firmly to help prevent the filling from leaking during baking.
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Cut between the pies again to make sure they are separated. Use a spatula or bench knife to transfer the hand pies to the parchment-lined baking sheets. They do not need much space between them because they will be frozen first.
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Repeat with the remaining dough and filling. Cover the pans loosely with plastic wrap and place them in the freezer until the pies are frozen solid, about 4 hours.
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Once frozen, carefully transfer the mini fruit hand pies to a resealable freezer bag. Keep them frozen for up to 3 months.
To Bake the Frozen Pies
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Place the desired number of frozen pies 2 to 3 inches apart on a rimmed, parchment-lined baking sheet. Preheat the oven to 425°F.
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Brush the tops with beaten egg and sprinkle each pie with 1 teaspoon of raw sugar. Cut two small vent holes in the top of each pie.
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Bake for 15 minutes. Reduce the oven temperature to 350°F and continue baking for another 10 to 15 minutes, or until the pies are deep golden brown and the filling is bubbly.
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Let the pies cool on the pan for 10 minutes, then transfer them to a cooling rack. Serve warm or at room temperature. Leftovers can be tightly wrapped and stored at room temperature for up to 3 days.
Nutritional information is an estimate and provided as a courtesy. For the most accurate results, calculate nutrition using the exact ingredients and quantities used in your kitchen.
Did you make this recipe?
Enjoy these mini fruit hand pies warm from the oven, or keep a batch in the freezer for an easy make-ahead dessert whenever you need one.