Take your favorite childhood treat to the next level with these delicious peanut butter and jam hand pies made with the flakiest pie crust and filled with your favorite combination of peanut butter and jam. It’s like uncrustables but 100x times better 😉. You can make the pie crust in advance and whip up these pb&j pies for breakfast anytime you want!
I don’t think I have met even a single person in my life who does not like a peanut butter and jam/jelly (whatever you call it) sandwich. It’s just a 10/10 combination. The creaminess of the peanut butter, the jamminess of the jam. The saltiness of the peanut butter, the sweetness of the fruit, really, this is a combination curated by God himself, cause it’s absolutely perfect.
Funnily enough, peanut butter and jam sandwiches aren’t really a common breakfast in South-Asian households, so I only tried it during my college years. And trust me, the sadness I felt about missing out on this delicacy for 18 years of life was immense. But hey, better late than never, right?
Although I truly believe that it’s hard to beat a classic, untoasted, white bread peanut butter and jam sandwich, I’ve found an EXCELLENT way to spice up your everyday peanut butter jam sandwich – by putting it between two slices of pie dough instead of bread. And let me tell you something, it’s LIFE CHANGING.
I mean, honestly. Just imagine the nostalgic, delicious flavors of a PB&J sandwich between flaky, crunchy, crispy layers of pie. It’s really the most elite way to enjoy peanut butter and jam.
Now I know that none of you would want to wake up early in the morning to roll out pie dough, so here’s something simple you can do. Make this easy-peasy pie crust recipe and store it in the freezer. This way, you can make these PB&J pies (or any other pie) whenever you want!
I have also tried this with a few variations and they all turn out delicious. Here are a few hand-pie variations for you to try:
- Smores: chocolate chips + marshmallow
- Chocolate + Caramel
- Chocolate + Jam
- Cream cheese/Labna + Honey
The Pie Dough
The pie crust is definitely the most important part of any pie or galette. If the crust is not crunchy and flaky, your dessert will turn into a pile of apple mush, we don’t want that. So it’s essential to make sure that you are using a pie dough that will give you the perfect amount of flakiness and crunchiness and won’t collapse over time. And boy do I have the perfect recipe for you.
Now I won’t even attempt to take ownership of this pie crust recipe cause I have 100% learned it from another amazing food blogger, Scheck Eats (If you don’t follow him, do it now. You will become a better cook and baker, trust me). I remember seeing his pie crust videos on Instagram and just by seeing that video, I knew that this pie dough was going to be 💯.
Believe me, I have tried my fair share of pie dough recipes, even from acclaimed cookbooks. But when I say I have not eaten one pie crust that was as flaky and layered as this one, I am 100% speaking the truth. The recipe is super easy and is made with literally 0 equipment, all you need is your hands. No food processor or other machines. That’s the beauty of this recipe. If you nail this technique, you will become the master of pie doughs, all thanks to Scheck.
Now, making pie dough is a rather technical task. So let me take you through a few pointers that will help you through the process –
- The butter HAS to be cold – the cold butter is what helps creates the flakiness in the pie crust. The cold chunks of butter in the dough melt while baking, creating layers and air pockets that result in a crunchy, flaky dough.
- Don’t overwork the mixture – the key to a good pie crust is to work it as less as possible. The dough should still have chunks of cold butter at the end to create flakiness in the pie crust. You want to minimize working the dough as much as possible because the butter will melt from the heat of your hands. Mix it till it JUST holds its shape.
- Use a minimum amount of liquid – this recipe uses apple cider and water to bring the dough together. The liquid ingredients enable gluten formation in the dough, which you want to keep at a minimum or the dough will end up being more like bread than pie crust. Add the water slowly to the dough, 1-2 tbsps at a time, and knead it till the dough JUST holds its shape together. A few crumbs are okay, the dough should still be on the dry side.
- Chill the dough – for at least one hour. This allows the dry ingredients to absorb the moisture properly and stops the dough from cracking while you are rolling it out.
- Roll the pie dough between two sheets of baking/parchment paper – this makes it easier to roll the pie dough as it avoids the dough sticking on the rolling pin, and also makes it easier to move the rolled dough from one place to another.
- Keep the dough cold at all times – if at any point during the kneading or rolling process it feels like the butter or the dough is becoming too soft, let it chill for 10-15 minutes in the fridge to cool it back up. This ensures that the butter does not melt into the dough.
What really makes this pie dough recipe different from others is the lamination process. If you aren’t aware – lamination is the process of layering any dough before baking to create flaky layers. It’s commonly used in pastries like croissants to give them that honeycomb effect inside. Scheck has used a faux lamination technique in this recipe that’s quick and easy and takes the flakiness of the pie crust to the absolute next level.
Here’s how you do it. Once your dough is done, place it on a baking sheet and form a rough rectangle (again, make sure you are not overworking the dough). Cut the rectangle and three parts, then place each piece on top of the other and stack all three, and press on top using your hands. Repeat this process twice. This will create a lot of layers in your pie dough and result in that flaky, crunchy pie crust.
Don’t forget to let the dough chill for at least one hour before rolling and baking it. This recipe can be used for making any pie, and can also be stored in the freezer for up to 3 months.
Love pies? Try this easy Apple Galette recipe!
Assembling The Hand Pies
Don’t feel intimidated, the whole point of making hand pies is because they’re super rough and simple to make! And of course, you can pick them up from your hands and eat them.
You don’t need any fancy equipment to assemble these hand pies. All you need is something that can cut circles out of your pie dough. I used a cookie cutter but a jar lid of the right size would work just as well. You can pick any size you want, really. I usually keep one serving per person, but you can also make them smaller so that people can try different flavors.
To assemble the hand pies, roll out the pie dough to 2mm thickness in between 2 baking sheets, then cut circles from the pie dough, two per hand pie (bottom and top). If your dough has become soft while rolling, pop it into the fridge for 10 minutes until it becomes a little stiff, this will make it easier for you to cut and seal the dough.
Place the filling (in this case, the peanut butter and jam) on one circle. You can add as much or as little filling as per your preference, but don’t fill it too much or it might leak while baking. Next, place the second pie dough circle on top of the bottom one with the filling. Press down the sides of both circles together to seal them, then further seal them by crimping the edges with a fork.
Finally, brush the egg wash on top of the pie and sprinkle some granulated sugar. That’s it! You can follow the same steps with any filling.
It’s really that simple to make hand pies of any flavor! And trust me, these will be an absolute hit at your next brunch or breakfast party!
Ready to make them? Let’s get started!
PS: I always measure ingredients in grams, never in cups. Using a measuring scale is the only way to bake accurately. Cups are very unreliable and can give different measurements, so I would suggest you buy a measuring scale before you start baking! If you can’t get your hands on one, you can use the online tools for converting grams into cups, however, I do not guarantee their accuracy.
PPS: if you notice a * after any word, it means that there are additional tips about it after the recipe.
Peanut Butter & Jam Hand Pies | Mini PB&J Pies
Equipment
- Rolling Pin
- Baking paper
- Round Cookie Cutter (A lid would work, too!)
Ingredients
Pie Crust
- 245 gs all-purpose flour
- 1/2 tsp salt
- 20 gs granulated sugar
- 170 gs unsalted butter, frozen and cut into squares
- 50 ml water, with extra ice
- 100 ml apple cider vinegar
Peanut Butter and Jam Filling
- 200 gs smooth peanut butter
- 200 gs strawberry jam, storebought or homemade
Topping
- 1 egg, for egg wash
- 20 gs granulated sugar
Instructions
- In a bowl, combine the dry ingredients – flour, salt, and sugar.245 gs all-purpose flour, 1/2 tsp salt, 20 gs granulated sugar
- Place the cold butter* on top of the dry ingredients, then rub it into the flour mixture using your fingers until there are flat, irregular strips of butter in the dough. Don't overwork the mixture*. If the butter is getting too soft, let it chill in the fridge for 10-15 minutes before continuing.170 gs unsalted butter, frozen and cut into squares
- Combine the water (with ice cubes) and the apple cider vinegar. Start adding the cold liquid mixture* into the dough, a little at a time, and mix it in. Add the liquid gradually until the dough just holds its shape when pressed together. You will likely not need to use the entire liquid mix, make sure you are adding it a little at a time.50 ml water, with extra ice
- Transfer the dough to a baking sheet and press it together gently to form a rough rectangle, a few crumbs and uneven edges are okay. Cut the rectangle into three parts and stack them on top of each other and press down on them using your palms and create a new rectangle. Press any crumbly bits into the dough then repeat the process. This creates a faux lamination in the dough and results in flaky, crunchy layers.100 ml apple cider vinegar
- Divide the dough into two and wrap each part tightly in cling film. Let the dough chill in the fridge for at least one hour before rolling it. You can freeze the dough and use it for up to 3 months.
- To roll out the pastry dough, place it in between two baking sheets, then roll it to 2-3mm thickness. Cut circles out of the sheet of dough using a circular cookie cutter or a jar lid (2 circles for each pie).
- Assemble the pie: Add around 1 tablespoon of peanut butter on one circle for each pie, then top it with a tablespoon of jam. Place the other circle on top of the filling as closely aligned as possible with the bottom as possible dough ring. Seal the pie by pressing the edges of both circles together, then further seal them using the edge of a fork.200 gs smooth peanut butter, 200 gs strawberry jam, storebought or homemade
- Brush the pastry with the egg wash and sprinkle granulated white sugar on top. Bake the pie until the crust is golden brown. Serve while still hot. But be careful, the filling might be too hot!1 egg, for egg wash, 20 gs granulated sugar
Notes
- Using cold butter: The cold butter is what helps creates the flakiness in the pie crust. The cold chunks of butter in the dough melt while baking, creating layers and air pockets that result in a crunchy, flaky dough.
- Don’t overwork the mixture: The key to a good pie crust is to work it as less as possible. The dough should still have chunks of cold butter at the end to create flakiness in the pie crust. You want to minimize working the dough as much as possible because the butter will melt from the heat of your hands. Mix it till it JUST holds its shape.
- Use a minimum amount of liquid: This recipe uses apple cider and water to bring the dough together. The liquid ingredients enable gluten formation in the dough, which you want to keep at a minimum or the dough will end up being more like bread than pie crust. Add the water slowly to the dough, 1-2 tbsps at a time, and knead it till the dough JUST holds its shape together. A few crumbs are okay, the dough should still be on the dry side.
- Chill the dough: For at least one hour. This allows the dry ingredients to absorb the moisture properly and stops the dough from cracking while you are rolling it out.
- Roll the pie dough between two sheets of baking/parchment paper: This makes it easier to roll the pie dough as it avoids the dough sticking on the rolling pin, and also makes it easier to move the rolled dough from one place to another.
- Keep the dough cold at all times: If at any point during the kneading or rolling process it feels like the butter or the dough is becoming too soft, let it chill for 10-15 minutes in the fridge to cool it back up. This ensures that the butter does not melt into the dough.
I hope you enjoy this recipe as much as I did! If you give it a try, don’t forget to let me know how you liked it in the comments. And of course, share it with me on Instagram!
Until next time.
