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–+ servings

Sourdough Hand Pies

Many of us hold a nostalgic place in our hearts for Pop-Tarts—the stiff pastry, the too-sweet filling, the icing, and sprinkles. Here’s a secret: you can make something even better at home with a little jam and some pie crust. These hand pies fit the bill: a buttery crust, real fruit, and none of the junk. They’re also fun to make with children. My little ones love filling the pastries with their favorite jams, jellies, and fruit butter before crimping the edges tight. Plus, the hand pies pack up easily for picnics, potlucks, and snacks on the go.
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Servings: 20

Ingredients

Ingredients for the crust

  • 2 cups 280 grams all-purpose flour
  • 2 teaspoons granulated sugar
  • 1 teaspoon salt
  • 1 cup cold unsalted butter, cubed
  • 1 cup 250 grams sourdough discard

For Finishing the Pies

  • 3/4 cup jam jelly, pie filling, or fruit butter
  • 1 egg yolk
  • 1 tablespoon water
  • 1 tablespoon coarse sugar such as demerara or pearl sugar

Instructions

  • To make the crust, combine the flour, granulated sugar, and salt in a large mixing bowl. Work in the butter with a fork, pastry cutter, or your fingers (my preference!), being careful not to overmix. Add in the starter and stir until combined.
  • Dust your working surface lightly with flour, and then tip the dough out onto it. Divide it into two equal portions and pat them into thick squares. Wrap them tightly with plastic wrap and transfer them to the fridge for at least 2 hours, or up to 3 days.
  • Roll out the discs into 10-by-13-inch rectangles. Then, using a ruler and a pizza cutter or sharp knife, trim the rectangles to 9 by 12 inches, discarding the excess and ensuring the edges are square. Slice the rectangles into nine smaller rectangles, approximately 3 by 4 inches each.
  • Preheat the oven to 350ºF (177ºC) and line a baking sheet with parchment paper.
  • Working one at a time, spoon 1 tablespoon of filling onto the center of a small rectangle of pie dough. Cover it with a second piece of dough and crimp the edges together tightly. Continue working until you’ve made all the hand pies. Prick them lightly with a fork to allow for ventilation.
  • In a small bowl, whisk the egg yolk with water, then brush the mixture over each pie. Sprinkle them with coarse sugar.
  • Transfer the pies to the prepared baking sheet and bake for about 30 minutes, or until golden brown and cooked through. Wrap leftovers tightly in plastic wrap and store at room temperature for 2 days, or up to a week in the fridge.
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