Peanut Butter and Jelly Hand Pies

Heather, Sprinkle Bakes

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.
1 hr 30 min Prep Time
20 min Cook Time
  • Prep Time: 1 hr 30 min
  • Cook Time: 20 min
  • Servings: About 10 pies

Servings: About 10 pies


  • 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


Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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