Hand Pies – Heaven Comes in Small Portions!

Looking for a small snack, something that is fruity and flaky? Look no further than hand pies.  I make them out of leftover dough from pies or tarts.  I’d been making them long before I went gluten free…I’m still creating different versions in my gf life. They are very simple. Basically roll out a circle of pie dough; plop on some filling; fold over, pinch and bake. They are my secret treat when I bake a pie for company!  A hand pie satisfies that pie craving and is fairly portable.  Can take these treats on a picnic, to the beach or on a hike if you put them in a rigid walled container so they don’t get smushed.

I confess that I generally only make one or two from scraps when I bake a pie or tart but you can just make hand pies and it should make about 6 depending on how big you make them. You might get 7 if on the small side or maybe 5 if they are large!

rhubarb pie, ginger stir fry, salmon with peas 043

strawberry rhubarb pie 009

shrimp bisque 011

blueberry filling in this fat hand pie

Angie’s GF Hand Pies


1 c plus 2 tbsp brown rice flour mix (at bottom of recipe)

2 tbsp sweet rice flour

1 Tbsp. granulated sugar

½ tsp xanthan gum

¼ tsp salt

6 Tbsp. cold butter cut into 6 chunks

1 large egg

2 tsp fresh orange or lemon juice

Directions: Mix dry ingredients in bowl of stand electric mixer.  Add butter and mix until crumbly and resembling coarse meal.  Add egg and juice.  Mix until it comes together into big chunks.  Shape into a ball with your hands. Put it on a crust sized piece of wax paper (14 x 14 inches more or less), flatten the crust ball some; put on top of it another piece of wax paper and chill it all in your fridge 15-20 minutes while you do something else.  I use my pie bag; a round piece of plastic connected to another piece of plastic by a zipper; more sturdy than wax paper for rolling out gf dough.


½ to 2/3 cup of jam, marmalade or cooked fruit – if you go with cooked fruit; add some sugar; maybe 2 tbsp of it and cook just a few minutes; don’t let it totally break down. Stir it as it cooks on low. I have used blueberries mixed with rhubarb for this fruity filling version; yumm!

I use a tablespoon per hand pie of fruit jam, cooked fruit or marmalade.  I love it with homemade jam or marmalade.  My Meyer lemon marmalade is fantastic in a hand pie.  I sometimes add a tbsp. of almond flour on top of the filling; gives more texture.

Optional: almond flour, cinnamon sugar

Directions: roll out a chunk of dough; about 2-3 tbsp worth; you can divide the big ball of dough into 6 chunks so they are the same size.  Make it a circle or oval shape, try not to get it too thin as it will be very difficult to work with and may break allowing filling to ooze out.  I peel the rolled out dough off the plastic, lay it back down so it will be easy to pick up once filled.  Top it with the jam or cooked fruit on one side; not too close to the edge!  Sprinkle with almond flour or meal if you like. Fold over the crust and pinch it shut all along the edge. You can use a fork to press it shut and make an edging.  If you leave any unsealed the filling will run out and make a mess.  Sometimes I bake them on aluminum foil so I can throw it away and avoid cleaning up the mess of burst out filling that has burnt on the pan.

Sprinkle with cinnamon sugar if you like, which I do.  Lay on a baking sheet that you sprayed with cooking spray to cut down on sticking.  You could use parchment paper on it if you like. Repeat with the rest of the dough and fillings.

Bake in 350 oven for about 20 to 25 minutes; until light brown.  Cool before eating.  Easier said than done; I love them still slightly warm from the oven.  Yummers!

Brown Rice Flour Mix  (it is the same as King Arthur’s gf flour mix)
2 c brown rice flour

2/3 c potato starch

1/3 c tapioca flour

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