PBJ Hand Pies

Portable hand pies are lunchbox-friendly and also make a delicious after-school snack. These treats come together quickly with buttery pie dough made in a food processor. Kids are sure to love the peanut butter and jelly filling, and with 10 servings there’s plenty to share with the entire family.

Peanut Butter and Jelly Hand Pies

Prep Time: 1 hour, 30 minutes

Cook Time: 20 minutes

Total Time: 1 hour, 50 minutes

Yield: About 10 pies

Ingredients

    For the Pie dough:
  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1 cup (2 sticks) cold unsalted butter, cubed
  • 1 egg
  • 2 tablespoons ice water
  • For the Filling:
  • 1/4 cup crunchy peanut butter
  • 1 ounce cream cheese, at room temperature
  • 1 tablespoon sugar
  • 1/4 cup red raspberry jam
  • 1 egg beaten with 1 tablespoon water
  • For the Garnish:
  • 1/4 cup sanding sugar

Directions

To make pie dough, add flour, sugar and salt to bowl of food processor; pulse to combine dry ingredients. Add butter to flour mixture; process again in short bursts until butter is well-dispersed into flour. Add egg and process again in short bursts until combined. Add cold water and pulse until mixture forms a ball on one side of food processor bowl. Divide dough in half and shape each half into a disk. Cover with plastic wrap and refrigerate 1 hour.

Preheat oven to 400°F. Cover large baking sheet with parchment paper. In small bowl, combine peanut butter, cream cheese and sugar; mix until smooth.

Roll out pie dough on lightly floured surface to 1/4-inch thickness; cut out 10 circles, about 5-inch in diameter. Place about 1 teaspoon peanut butter filling on each circle (on one side of the circle – not the center); top with 1 teaspoon jam. Brush egg mixture around edges of circles and fold over so that edges meet and form a half circle. Crimp edges with tines of a fork to seal. Cut two slits in top of each pie using a knife and place on prepared baking sheet. Brush tops of pies with remaining egg wash and top each with sanding sugar. Bake 18 minutes, or until golden brown.

Allow pies to cool on baking sheet 5 minutes, then remove to baking rack to cool completely. Serve with napkins – no plates required!

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