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Raspberry Hand Pies

Raspberry Hand Pies

These scrumptious Raspberry Hand Pies combine Mom's no fail flaky pie crust with sweet fresh raspberries. 
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings 12 pies
Calories 416kcal
Author Nicole Crocker


For Mom's No Fail Flaky Pie Crust

  • 4 Cups All-purpose flour
  • 1 1/2 Cups Shortening
  • 1 Tablespoon Sugar
  • 2 teaspoons Salt
  • 1 Tablespoon Vinegar
  • 1 Large Egg
  • 1/2 Cup Cold water

For the filling

  • 2 ,6 ounce containers Fresh Raspberries (or berry of your choice)
  • 6 Tablespoons Sugar
  • 1 Tablespoon Cornstarch


  • Sanding sugar
  • 1 Egg or egg white ,beaten


  • Preheat oven to 375 Degrees F and line a cookie sheet with parchment paper.

For Mom's No Fail Flaky Pie Crust

  • In a large bowl, combine first 4 ingredients with a fork or pastry cutter until they form a crumb like texture.
  • In a small bowl combine the liquids.
  • Pour liquid mixture into flour mixture and mix together with a fork until it becomes difficult. Knead with hands until everything sticks together. Don't over knead.
  • Wrap in plastic wrap and place in fridge to chill for about a half hour.

For the filling

  • Rinse and dry raspberries and toss in a small bowl with 4 tablespoons of sugar.
  • In a small bowl mix the remaining 2 tablespoons of sugar with the cornstarch.

Make the pies

  • Roll your chilled dough on a lightly floured surface in batches. Use a medium sized cookie cutter. I used a heart shaped cutter but round will work as well. ( You could also use a glass with a wide mouth or a small bowl if you don't have a cookie cutter.)
  • Place one piece of cut dough on parchment lined cookie sheet. Fill with one or two tablespoonfuls of raspberries. Sprinkle about a teaspoon of sugar/cornstarch mixture over raspberries. Top with another piece of cut dough. Slightly press down with hand to begin to seal edges. Using the prongs of a fork press to imprint and seal edges of pie. Brush top of pie with beaten egg or egg white and sprinkle with sanding sugar. ( Sanding sugr is sugar that contains paraffin to prevent it from dissolving.)
  • Repeat with other dough pieces and bake for 18 minutes.
  • Remove from oven and cool.
  • Repeat until you use as much of dough as you can roll out.


The amount of pies you end up with will depend on the size of your cutter as well as how thin you roll out the dough.


Serving: 1pie | Calories: 416kcal | Carbohydrates: 39g | Protein: 5g | Fat: 26g | Saturated Fat: 7g | Cholesterol: 18mg | Sodium: 401mg | Potassium: 55mg | Fiber: 1g | Sugar: 7g | Vitamin A: 25IU | Calcium: 9mg | Iron: 2mg