Easy PB&J Hand Pies
You favorite childhood snack all packed into buttery flaky pie dough. Serve with a glass of milk for all the nostalgia.
Equipment
- Pastry Blender
- 8 in Biscuit Stamp
- Pastry brush
Ingredients
Extra Flaky Pie Dough
- 3 3/4 cup all purpose flour
- 1 tsp kosher salt
- 24 tbsp (3 sticks) unsalted butter
- 3/4 cup ice cold water
PB&J Hand Pies
- 1 recipe pie crust
- 1/3 cup peanut butter
- 1/3 cup concord grape jam or jelly
- coarse sugar for sprinkling
- egg wash of 1 egg and 1 tbsp water
Instructions
To Make the Pie Dough
- Add flour and salt in a large bowl and mix until incorporated.
- Using a pastry blender, mix in the butter until you have a coarse sand like texture. Then pour in the water and form the dough into a ball. Cover with plastic wrap and store in the refrigerator to rest for 30 minutes.
To Make the Hand Pies
- Preheat the oven to 400 degrees F.
- Line two sheet pans with parchment paper. Roll out half of the dough until its about 1/4 in. thick. Then stamp out circles in the dough. You should get 20 or close to 20 circles.
- Fill each round with 1 tsp of peanut butter and 1 tbsp of jam.
- Roll out the rest of the dough and stamp 20 more round for topping. You can also cut strips to create a lattice print on top of the pie.
- Using egg wash, coat the edges of the peanut butter and jelly topped pie crust dough. Top with another piece of dough and seal the edges. Using a fork press around the edges to seal.
- Repeat with the rest of the dough and filling.
- Brush the tops of the hand pies with egg wash, then sprinkle generously with turbinado or sanding sugar. Cut a small slash or x on the tops of each for air to escape when it bakes.
- Bake in the oven until golden brown, about 20-25 minutes.
Nutrition
Calories: 156kcal | Carbohydrates: 24g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Sodium: 177mg | Potassium: 63mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Calcium: 7mg | Iron: 1mg