I’ve been obsessed with making these raspberry hand pies ever since I discovered how easy homemade pastry can be with just some ice-cold butter and a little patience. The combination of tart fresh raspberries and flaky, buttery crust makes these portable treats perfect for breakfast, dessert, or honestly any time you need a sweet pick-me-up. Trust me, once you try these, you’ll be finding excuses to make them every weekend!
| Preparation Time | 45-60 minutes |
| Cooking Time | 20-25 minutes |
| Total Time | 270-290 minutes |
| Level of Difficulty | Medium |
| Servings | 8 pieces |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1450-1600
- Protein: 14-17 g
- Fat: 48-54 g
- Carbohydrates: 240-265 g
Ingredients
For the dough:
- 1 1/2 cups flour (King Arthur all-purpose preferred)
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 4.2 oz butter (ice cold and cubed)
- 1/4 cup ice cold water
- 1/2 teaspoon vanilla extract
For the filling:
- 9 oz fresh raspberries
- 2 tablespoons cornstarch
- 1/2 cup sugar
- 1 teaspoon lemon juice
For assembly and topping:
- 1 egg (beaten with 1 teaspoon water)
- 1 tablespoon icing sugar
- 2 tablespoons Biscoff cookie crumbs (crushed)
Step 1: Make the Pie Dough
- 1 1/2 cups flour
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 4.2 oz butter
- 1/4 cup ice cold water
- 1/2 teaspoon vanilla extract
Combine flour, 1 tablespoon sugar, and salt in a bowl.
Add the ice-cold cubed butter and mix with your fingertips or a pastry cutter for about 5 minutes until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter remaining.
This texture is crucial for creating flaky layers in your hand pies.
Add the ice-cold water and vanilla extract, then gently mix just until the dough comes together—don't overwork it or the pies will be tough.
Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 2 hours (or up to overnight).
I find that chilling the dough longer actually improves the flavor and makes it easier to work with.
Step 2: Prepare the Raspberry Filling
- 9 oz fresh raspberries
- 1/2 cup sugar
- 1 teaspoon lemon juice
- 2 tablespoons cornstarch
Combine the fresh raspberries, 1/2 cup sugar, lemon juice, and 1/4 cup water in a saucepan over medium heat.
Simmer for about 5 minutes, stirring occasionally, until the raspberries break down and release their juice.
Pour the mixture through a fine-mesh strainer into a bowl, pressing gently on the solids to extract all the liquid while leaving most of the seeds behind.
Return the strained liquid to the pan and whisk the cornstarch with 1 tablespoon of water to create a slurry, then stir it into the raspberry juice.
Simmer over medium heat for 2-3 minutes, stirring constantly, until the filling thickens and turns glossy and translucent.
Transfer to a bowl and refrigerate until completely cold—this step is essential so the filling doesn't melt through the pastry during baking.
Step 3: Prepare the Egg Wash and Toppings
- 1 egg
- 1 tablespoon icing sugar
- 2 tablespoons Biscoff cookie crumbs
In a small bowl, whisk together the beaten egg with 1 teaspoon water to create an egg wash—this will give your hand pies a beautiful golden sheen.
In another small bowl, combine the icing sugar and Biscoff cookie crumbs.
Set both bowls aside so they're ready when you need them.
Step 4: Roll, Fill, and Seal the Hand Pies
- pie dough from Step 1
- raspberry filling from Step 2
- egg wash from Step 3
Remove the chilled dough from the refrigerator and let it sit for 5 minutes to soften slightly for easier rolling.
On a lightly floured surface, roll the dough to about 1/8-inch thickness.
Using a 3-inch round cutter (or a glass), cut out circles—you should get about 12-14 circles depending on your cutter size.
Place 1 teaspoon of the chilled raspberry filling from Step 2 on one half of each circle, leaving a 1/2-inch border.
Brush the edges with the egg wash from Step 3, then fold the circle in half and press the edges firmly together.
Using the tines of a fork, press around the sealed edges to create a decorative pattern and ensure a tight seal.
Arrange the sealed pies on a parchment-lined baking sheet, brush the tops with more egg wash, and sprinkle with a tiny pinch of the Biscoff-sugar mixture if desired.
Step 5: Bake and Finish the Hand Pies
- Biscoff-sugar mixture from Step 3
Preheat your oven to 360°F.
Bake the hand pies for 18-20 minutes until the pastry is light golden brown—watch them carefully as oven temperatures can vary.
Remove from the oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
I like to dust them with the icing sugar and Biscoff crumb mixture while they're still warm so it adheres nicely, which adds a delightful texture and flavor contrast to each bite.
Simple Raspberry Hand Pies
Ingredients
Method
- Combine flour, 1 tablespoon sugar, and salt in a bowl. Add the ice-cold cubed butter and mix with your fingertips or a pastry cutter for about 5 minutes until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter remaining. This texture is crucial for creating flaky layers in your hand pies. Add the ice-cold water and vanilla extract, then gently mix just until the dough comes together—don't overwork it or the pies will be tough. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 2 hours (or up to overnight). I find that chilling the dough longer actually improves the flavor and makes it easier to work with.
- Combine the fresh raspberries, 1/2 cup sugar, lemon juice, and 1/4 cup water in a saucepan over medium heat. Simmer for about 5 minutes, stirring occasionally, until the raspberries break down and release their juice. Pour the mixture through a fine-mesh strainer into a bowl, pressing gently on the solids to extract all the liquid while leaving most of the seeds behind. Return the strained liquid to the pan and whisk the cornstarch with 1 tablespoon of water to create a slurry, then stir it into the raspberry juice. Simmer over medium heat for 2-3 minutes, stirring constantly, until the filling thickens and turns glossy and translucent. Transfer to a bowl and refrigerate until completely cold—this step is essential so the filling doesn't melt through the pastry during baking.
- In a small bowl, whisk together the beaten egg with 1 teaspoon water to create an egg wash—this will give your hand pies a beautiful golden sheen. In another small bowl, combine the icing sugar and Biscoff cookie crumbs. Set both bowls aside so they're ready when you need them.
- Remove the chilled dough from the refrigerator and let it sit for 5 minutes to soften slightly for easier rolling. On a lightly floured surface, roll the dough to about 1/8-inch thickness. Using a 3-inch round cutter (or a glass), cut out circles—you should get about 12-14 circles depending on your cutter size. Place 1 teaspoon of the chilled raspberry filling from Step 2 on one half of each circle, leaving a 1/2-inch border. Brush the edges with the egg wash from Step 3, then fold the circle in half and press the edges firmly together. Using the tines of a fork, press around the sealed edges to create a decorative pattern and ensure a tight seal. Arrange the sealed pies on a parchment-lined baking sheet, brush the tops with more egg wash, and sprinkle with a tiny pinch of the Biscoff-sugar mixture if desired.
- Preheat your oven to 360°F. Bake the hand pies for 18-20 minutes until the pastry is light golden brown—watch them carefully as oven temperatures can vary. Remove from the oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. I like to dust them with the icing sugar and Biscoff crumb mixture while they're still warm so it adheres nicely, which adds a delightful texture and flavor contrast to each bite.