raspberry hand pies

by Michelle

raspberry hand pies

Our icy, cold winter has produced unbelievably luscious raspberries so I’m baking RASPBERRY HAND PIES! For whatever reason, I’m fixated on hand piesI know, so strange. I think it might be the idea of not using a fork…

If you’ve stopped by my site over the last few days and found it gone,  I’ll sum it up with the explanation, ‘ I was experiencing some technical difficulty’.  I promise that I didn’t intend to be away so long.That’s a huge understatement but hopefully – fingers and toes crossed – it’s all behind us. Please accept my apologies for any inconvenience. While I was missing in action, the girls were home to celebrate Meggie’s marriage to Theo and their pregnancy. Hmmm…that sounds a little suspicious – lol. Truly, my site was down but here I am and good to go! I can’t wait to share Meggie and Theo’s party with you. I won’t have the photos for a bit so I’m holding off until they arrive. I want you to be able to see the whole picture.

SPOILER ALERT: It was awesome!

raspberry hand pies

Makes 25 hand pies
Preheat oven 425*F

5 1/2 cups all – purpose flour
2 teaspoons salt
1 lb lard, room temperature
1 egg
1 tablespoon white vinegar
ice water

raspberry hand pies


1 quart fresh raspberries
1 cup sugar mixed with 2 tablespoons of cornstarch


  • Place flour and salt in a large mixing bowl and stir well.
  • Cut lard into the flour with a pastry blender until it resembles a coarse meal.

raspberry hand pies

  • Beat egg in the bottom of a one-cup measure.
  • Add vinegar then fill cup with ice water.
  • Pour mixture over flour and combine with a fork until it forms a mass. At this point, I put on a pair of disposable rubber gloves and finish working the lard into the flour.
  • Place pastry on a floured surface and knead several times.

raspberry hand pies

  • Divide pastry into 5 equal parts.
  • Flour surface again and roll out one piece of dough to ¼“ thickness. Add more flour if the pastry is sticking. Make sure that you are applying even pressure on your rolling-pin so that your pastry is able to bake evenly!
  • With a dry pastry brush, sweep off excess flour.
  • Cut out 5 – 5” circles then place 2 tablespoons of fruit in the center.
  • Brush two connecting edges with beaten egg and fold on the diagonal over the filling, pressing to seal.

raspberry hand pies / bitebymichelle.com

  • Repeat process .
  • Place hand pies on parchment lined baking sheet.
  • Using a pair of clean scissors, snip the center of one side of each hand pie to allow steam to escape.
  • Place baking sheet in oven for 10 minutes then reduce oven temperature to 350*F
  • Bake until crusts are golden brown and filling is bubbling, 15 to 20 minutes.
  • Cool slightly on a wire rack.Serve warm.

THE LOVE: The beautiful thing about pie pastry is how well it freezes. If you’d prefer to make fewer hand pies, freeze the left-over pastry for another use.

print recipe

raspberry hand pies / bitebymichelle.com

one year ago: zucchini, wild mint and toasted hazelnut salad with raspberries

two years ago: fresh raspberry pie

three years ago: zucchini carpaccio

raspberry hand pie

Thanks for reading.