Raspberry Hand Pies
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These flower shaped Raspberry Hand Pies are flaky, buttery and dusted with confectioners’ sugar. They’re so pretty and perfect for spring!
These Raspberry Hand Pies were inspired by the Blake Hill Preserves Raspberry Hibiscus Preserve and the Fox Run Flower Cookie Cutter Set that I received in the “Blossom” April 2025 box from Fikabröd Box!
These adorable flower shaped hand pies are made from my favorite Flaky Buttermilk Pie Crust, filled with raspberry preserves and dusted with confectioners’ sugar. They’re buttery, super flaky and so perfect for spring!
Looking for more sweet hand pie recipes? Try my Pumpkin Hand Pies, Ghost Shaped Blueberry Hand Pies or Apple Hand Pies!
Ingredient Breakdown
All-purpose flour – gives the pie crust structure.
Granulated sugar and salt – enhances the pie crust flavor.
Butter – makes the pie crust flaky.
Buttermilk – provides flavor and makes the pie crust tender. You can substitute with milk.
Raspberry preserves – used to fill the hand pies. I used Blake Hill Preserves Raspberry Hibiscus Preserve but you can use any brand you prefer or even homemade raspberry filling!
How To Make Raspberry Hand Pies
1. Make the Pie Dough: In a mixing bowl combine all-purpose flour, sugar and salt. Place bowl on a stand mixer fitted with the paddle attachment.
2. Add the cold cubed butter and mix on low until the butter is pea sized.
3. Add half of the buttermilk to the mixture and begin to mix on low speed then gradually add the rest of the buttermilk. Stop mixing when the dough is rough and shaggy.
4. Transfer dough to a lightly floured surface then divide in half and shape into 2 discs. Wrap each in plastic wrap and refrigerate for at least one hour or up to 3 days.
5. Assemble hand pies: Preheat oven to 400°F and line 2 baking sheets with parchment paper. Place 1 pie disc onto a floured surface and roll out about 1/8 inch thick. Cut out flowers and place on a prepared baking sheet then return to the fridge.
6. Repeat with the second disc of pie dough then place about 1/2 tbsp of raspberry preserves into the center of half of the flowers. Use a small circle cookie cutter to cut out the center of the remaining flowers.
7. Make an egg wash by whisking the egg and milk. Brush egg wash around the edges of the filled flowers then place an unfilled flower on top and use a fork to crimp the edges. Refrigerate assembled flowers for at least 15 minutes (it’s important to keep the dough cold so it doesn’t lose its shape/flakiness once baked).
8. Lightly brush filled hand pies with egg wash then bake at 400°F for 18 minutes or until crusts are golden brown. Let cool to room temperature then dust with confectioners’ sugar. Raspberry Hand Pies are best enjoyed the day they’re made (after that the crust loses it’s flakiness) but they can be stored in an airtight container in the fridge for up to 5 days.
Pro Tips For Raspberry Hand Pies
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Keep the butter cold at all times! Cold butter makes a flaky pie crust so put it in the fridge if you notice it getting too warm.
- Keep the pie dough cold at all times especially before putting the hand pies in the oven! Cold pie dough helps maintain its structure.
- Don’t overwork the pie dough otherwise it will become tough.
- Let the hand pies rest in the fridge between steps! This will help relax the gluten which prevents a tough crust.
My Favorite Pie Tools
- Kitchen scale I love this scale, I’ve been using it for years!
- Stand Mixer
- Dough measuring strips for these hand pies I used the white strips which are 1/8 inch thick.
- Fox Run Flower Cookie Cutter Set – I used the third largest flower cutter (about 3 inches).
- Circle cutter set I used the smallest circle cutter from this set (about 1 inch).
- French rolling pin gives you more control than rolling pins with handles.
- Small pastry brush for egg washing pie crust.
If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂
Raspberry Hand Pies
Equipment
- Stand mixer
- Rolling Pin
- Flower cookie cutter
- Circle cookie cutter
- Baking sheets
Ingredients
Buttermilk Pie Crust
- 300 g (2 1/2 cups) all-purpose flour
- 25 g (2 tbsp) granulated sugar
- ½ tsp salt
- 226 g (1 cup) cold unsalted butter, cubed
- 120 g (1/2 cup) buttermilk
Filling
- 144 g (1/2 cup) raspberry preserves
Egg Wash
- 1 egg
- 15 g (1 tbsp) milk
- confectioners' sugar for dusting (optional)
Instructions
Buttermilk Pie Crust
- In a mixing bowl combine all-purpose flour, sugar and salt. Place bowl on a stand mixer fitted with the paddle attachment.
- Add the cold cubed butter and mix on low until the butter is pea sized.
- Add half of the buttermilk to the mixture and begin to mix on low speed then gradually add the rest of the buttermilk. Stop mixing when the dough is rough and shaggy.
- Transfer dough to a lightly floured surface then divide in half and shape into 2 discs. Wrap each in plastic wrap and refrigerate for at least one hour or up to 3 days.
Assembly
- Line 2 baking sheets with parchment paper. Place 1 pie disc onto a floured surface and roll out about 1/8 inch thick. Cut out flowers and place on a prepared baking sheet then return to the fridge.
- Repeat with the second disc of pie dough then place about 1/2 tbsp of raspberry preserves into the center of half of the flowers. Use a small circle cookie cutter to cut out the center of the remaining flowers.
- Make an egg wash by whisking the egg and milk. Brush egg wash around the edges of the filled flowers then place an unfilled flower on top and use a fork to crimp the edges. Refrigerate assembled flowers for at least 15 minutes (it's important to keep the dough cold so it doesn't lose its shape/flakiness once baked). Preheat the oven to 400°F.
- Lightly brush filled hand pies with egg wash then bake for 18 minutes or until crusts are golden brown. Let cool to room temperature then dust with confectioners' sugar. Raspberry Hand Pies are best enjoyed the day they're made (after that the crust loses it's flakiness) but they can be stored in an airtight container in the fridge for up to 5 days.
Notes
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Butter: I recommend using unsalted butter in the pie crust. You can use salted butter, just be sure to omit the 1/2 tsp salt.
- Pie dough can be made up to 3 days in advance if wrapped with plastic and stored in the fridge.
- Raspberry Hand Pies are best enjoyed the day they’re made (after that the crust loses it’s flakiness) but they can be stored in an airtight container in the fridge for up to 5 days.
- Nutrition: the provided nutritional information is an estimate per serving. Please read my Nutrition Disclaimer for more information.
These hand pies came out delicious and looked so very pretty! They are perfect for your next brunch!