Holiday Hand Pies Made with Fresh Milled Flour
Hand pies, toaster pastries, call them whatever you want. This is my fresh milled flour version with a holiday twist! A favorite treat for all ages.
This recipe makes 6 giant sized hand pies.
Ingredients:
1 batch of Traditional Pie Crust Made with Fresh MilledFlour
250 grams of jam or jelly
1 egg
1 tablespoon water
28 grams unsalted butter (melted)
350 grams powdered sugar
56 grams milk
3 grams vanilla extract (optional)
Firstly, you will need to prepare a batch of my traditional pie crust recipe using freshly milled flour. You can find the full recipe and all my tips in my blog post here.
After the pie crust has chilled for at least 30 minutes, remove it from the refrigerator. Preheat the oven to 350°. Next, remove the dough from the refrigerator and cut into quarters. Work with one quarter of the dough at a time. Place the remainder of dough you aren’t actively working with back into the refrigerator to keep it cold. Roll the dough out to approximately 1/8 to 1/4 inch thick on a non-stick work surface.
Tip:
Resist the urge to add more flour. If the dough is sticking, roll between two pieces of parchment paper or plastic wrap. Or, my preference is to roll out directly onto an oven safe silicone non-stick mat. That way I can transfer the entire mat to my baking sheet and then the oven.
Once the dough is rolled out, use a giant-sized cookie cutter to cut two pieces of dough the same shape. On one piece of dough, spread approximately 1 tablespoon of jam or jelly of your choice. Leave the edges free from jam. Next, place the second piece of dough on top. Crimp the edges together with a fork.
Repeat process until all the dough has been rolled and shaped. You should have enough dough for 6 giant sized hand pies.
In a small bowl, whisk together egg and 1 tablespoon of water. Brush the tops of the hand pies with a thin layer of egg wash. Then, cut slits on top to allow for ventilation. Transfer to a baking sheet. Then, bake at 350° for 30 minutes.
Topping:
These hand pies are great fresh out of the oven with no additional toppings. However, if you want to add icing you can make it while the hand pies are cooling. Start by melting the butter in a small bowl. Stir in powdered sugar, milk and vanilla. Mix until icing is smooth. If desired, divide icing into smaller bowls and mix in food coloring of your choice. I like to use a food coloring with no artificial food dye.
Once the hand pies are cooled, top with icing and add sprinkles or any other topping you wish.
Conclusion:
Hand pies are more than just a treat—they’re a celebration of creativity, tradition, and the simple joy of baking at home. With this fresh milled flour version, you get all the nostalgia of classic toaster pastries. Plus, you have the satisfaction of using wholesome ingredients and your own personal touch. Whether you enjoy them warm from the oven or topped with colorful icing and sprinkles, these hand pies are sure to bring smiles to your holiday snack table and beyond. I hope this recipe inspires you to get baking and experiment with your favorite jams. Make memories with family and friends. If you try this recipe, I’d love to hear how your hand pies turned out—share your results and any creative twists in the comments below! Happy baking!
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Non-Stick Silicone Cookie Sheet Liners – 2 Pack
Holiday Hand Pies Made with Fresh Milled Flour
Ingredients
Method
- Prepare a batch of my traditional pie crust recipe using freshly milled flour. You can find the full recipe and all my tips and tricks on how to make pie crust on my blog at www.grandmasironskillet.com
- After the pie crust has chilled for at least 30 minutes remove it from the refrigerator.
- Preheat the oven to 350°. Remove the dough from the refrigerator and cut into quarters.
- Work with one quarter of the dough at a time. Place the remainder of dough you aren’t actively working with back into the refrigerator to keep it cold.
- Roll the dough out to approximately 1/8 to 1/4 inch thick on a non-stick work surface.
- Resist the urge to add more flour. If the dough is sticking, roll between two pieces of parchment paper or plastic wrap. Or, my preference, is to roll out directly onto an oven safe silicone non-stick mat.
- On one piece of dough, spread approximately 1 tablespoon of jam or jelly of your choice. Leaving the edges free from jam.
- Next, place the second piece of dough on top.
- Crimp the edges together with a fork.
- Repeat process until all the dough has been rolled and shaped. You should have enough dough for 6 giant sized hand pies.
- In a small bowl, whisk together egg and 1 tablespoon of water.
- Brush the tops of the hand pies with a thin layer of egg wash.
- Cut slits on top to allow for ventilation.
- Transfer to cooking sheet.
- Bake at 350° for 30 minutes.
- Melting the butter in a small bowl.
- Stir in powdered sugar, milk and vanilla.
- Mix until icing is smooth.
- If desired, divide icing into smaller bowls and mix in food coloring of your choice. I like to use a food coloring with no artificial food dye.
- Once the hand pies are cooled, top with icing and add sprinkles or any other topping you wish.
