skip to main content
Fruity Nutty Hand Pies
Thumbnil Fruity Nutty Hand Pies

Fruity Nutty Hand Pies

By: Anna Posey



  • Hand Pie Dough:
  • 8 oz all purpose flour
  • 1/2 oz granulated sugar
  • 1 1/2 teaspoons kosher salt
  • 8 oz unsalted butter, cold, cut into 1/2” cubes
  • 4 oz water, ice cold

  • RX Vanilla Almond Frosting:
  • 1 Jar RX Nut Butter Vanilla Almond Butter
  • 1 tablespoon corn syrup (or glucose syrup)
  • 2 oz confectioner’s sugar
  • 1/4 teaspoon kosher salt
  • 1 teaspoon vanilla paste

  • Fruity Filling:
  • 12 oz fresh strawberries, cleaned, trimmed, and cut into small pieces
  • 4 1/2 oz granulated sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla paste
  • 1/4 teaspoon kosher salt
  • 1 oz lemon juice


1. Hand Pie Dough: (Yield = 10 x 5" pies)

- Place the flour, sugar, and salt in the bowl of a food processor

- Pulse to combine

- Flatten the butter a bit before adding the the food processor

- Pulse until the mixture resembles cornmeal

- Add in the water

- Transfer the dough to a generously floured workspace (wood tabletops are ideal here!)

- Roll into a 1/2” rectangle (for the amount of dough in this size recipe, roll it into a 10” x 15” sheet) Chill for 1 hour

- Make one “letter fold” by folding the left side over the middle section, and then the right side over that Chill for 30 minutes

- Roll the folded dough into an 1/4” thick sheet of dough, make sure to flour well so it doesn’t stick to the work surface

- Chill the dough until the butter has become firm again

2. Vanilla Almond Butter Frosting:

- Blend all the ingredients in a food processor until it comes together

- Store in piping bags at room temperature

3. Fruity Filling:

- Pulse sugar, cornstarch, and salt in a food processor to mix together

- Add the strawberries and vanilla, pulse to combine, it will help break up the strawberries into chunks

- Place the strawberry mixture into a large pot and bring to a simmer while stirring constantly

- Cook the strawberry mixture until thick, like jam. Make sure to simmer the mixture for at least 5 minutes. This will ensure that the starch has been cooked out.

- Take the jam off the heat, add the lemon juice, chill in an ice bath (make sure the jam is cold before filling the pies)

- Store in piping bags, chilled

Free shipping over $30.