Since hand pies are small enough already, you don’t want to lose any of that precious filling. Keep the edges of the crust sealed with these tips.

  • Leave a minimum 1/4 inch of bare crust around your filling.
  • Brush the edges with egg wash (1 egg + 1 teaspoon water, lightly beaten).
  • Fold crust over and use your fingers to press edges together.
  • Use the tines of a fork to crimp the edges together to complete the seal.
  • Place hand pies on a sheet pan and freeze for 10 minutes before baking.