Welcome! I made Berry Hand Pies

Hello! I’m a little late to the food blogger party but its okay because I brought snacks. Its the easiest way to make new friends. Hand pies.


I figured instead of showing up empty handed to the food blogger party, I’d come with pies in my hands.


To make your own, start by mixing up some pastry. I think a flaky pastry is key and the addition of vodka instantly brings that magic to it.


I used a 4 inch round biscuit cutter for these babies. I didn’t want them to be an overwhelming treat  (I’m new here, after all.)


Once you have everything rolled and prepped you’re ready to go!

I opted to seal them with maple syrup instead of egg. I also skipped an egg wash on top since I love the sweetness maple syrup adds.


Aren’t they beautiful! And now we are instantly friends. I told you, its the hand pies.

Berry Hand Pies 

Makes roughly 20 hand pies

For the pastry:

2 1/2 cups all-purpose flour

1 tsp salt

1 tbsp granulated sugar

1 cup butter

1/2 cup ice water

3 tbsp vodka

  1. In a large bowl whisk together the all-purpose flour, granulated sugar and salt
  2. Add the butter and cut it into the flour mixture using two forks. You’re looking for pea sized balls of pastry at this point. You don’t want to add the water until you have fully coated the flour with the butter (otherwise it turns gummy)
  3. Add ice water and vodka to the pastry and continue cutting in using two forks until the pastry comes together
  4. Split the dough into two equal disks and place in the fridge until chilled and ready to roll

For the filling and assembly

1 cup of jam, I chose blueberry and strawberry

1/2 maple syrup for brushing

Coarse sugar


  1. Preheat oven to 375 degree F. Line a cookie sheet with parchment paper (must do this!)
  2. Roll out the pastry to about a 1/4 inch thickness. Keep it a bit thicker ensures the tops don’t tear as you fold them over the jam.
  3. Using a 4 inch biscuit cutter cut out circles.
  4. Spoon 2 teaspoons of jam onto one half of the circle. Its tempting to add more but a little goes a long way here.
  5. Taking a pastry brush, coat the rim surrounding the jam with maple syrup. Fold the pastry over the jam and seal using the back of a fork. Really push down to prevent them from opening up during baking.
  6. Transfer the pies to a cookie sheet and brush with maple syrup. Sprinkle the tops with coarse sugar. Cut holes to allow steam to escape while baking.
  7. Bake for 15-20 minutes. Keep an eye on them since the maple syrup and sugar will burn quickly!
  8. Take the pies out and allow them to cool on a cooling rack. The hot jam will burn your mouth if you take a bite one second after you pull them from the oven (I did this)



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