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  • Writer's pictureFarmer's All Natural

PB&J Hand Pies

Fun to make with the whole family, try these yummy PB&J Hand 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 cupsanding sugar


  • 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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