Peanut Butter & Jam Hand Pies | Mini PB&J Pies
Take your favorite childhood treat to the next level with these delicious peanut butter and jam hand pies made with the flakiest pie crust.
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
Make Ahead:
The pie dough can be made ahead and stored in the freezer for up to 3 months. If using frozen dough, thaw the dough in the fridge overnight before using.
Tips & Tricks:
- 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.