How about the iconic pop tart pastry? Such a classic delight! Well, I call these hand pies. They are just the tastiest little treats any time of day.
I didn’t make them perfectly rectangular and that’s okay. I prefer the more rustic look…I think it tastes more authentic that way 😉
The flaky pie crust, the ooey gooey brown sugar and cinnamon buttery goodness is the absolute best! You also can’t beat that wonderful glaze to seal the deal.
Give these a go! They are SO EASY to make. PS. If you have store-bought pie crust…these will take NO TIME at all 😉
Brown Sugar & Cinnamon Hand Pies
For the pie crust-
- 2 cups white all purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 3/4 cup vegetable shortening
- 1/4-1/2 cup iced cold water
For the filling-
- 1/2 cup packed dark or light brown sugar
- 2 teaspoons ground cinnamon
- 1 tablespoon all-purpose flour
- egg wash (for the end): 1 large egg mixed with 2 teaspoons milk
For the Glaze:
- 3/4 cup confectioners’ sugar
- 1 Tablespoon milk (can use more if needed)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon pure vanilla extract
- Make your crust: In a food processor or by hand with a pastry cutter, mix the flour, salt, and sugar together, vegetable shortening and pulse everything together until you have pea sized pieces throughout the dough.
- Add the ice cold water little by little, until you form a the dough.
- Take your dough and cover in plastic wrap tightly, and refrigerate for at least 1-2 hours.
- Make your filling: Mix all of the filling ingredients together (except for the egg wash) and set aside.
- Assemble your hand pies: on a floured surface roll out the dough into a large square or triangle, and cut your dough into even rectangles. Note- it’s okay if they aren’t perfect! I personally prefer the rustic look 😉
- Make your egg wash: simply beat your egg with milk in a small bowl
- Brush each rectangle bottom with some egg wash (this will help everything stick) and fill with the brown sugar filling ( I like filling a generous amount) then cover with another rectangle (that isn’t brushed with egg wash). Crimp the edges of the pastry with a fork and then poke three wholes on top (so the filling doesn’t explode). Transfer into a lined baking sheet with parchment paper.
- Continue until you’ve assembled all your pastries. Refrigerate your pastries for at least 20 minutes (highly recommend if you can) while you preheat the oven to 350 degrees F.
- Brush the pastries with the remaining egg wash and pop them in the oven for 25-28 minutes or until golden brown.
- Make the glaze: mix all of the glaze ingredients and set aside until the pastries have cooled, and are ready to be glazed. Once glazed, pop them back into the refrigerator so the glaze hardens 🙂
*These keep well at room temp 2-3 days or in the fridge 6 days. You can also freeze before glazing and store in an airtight container up to 3 months. Simply defrost the night before in the refrigerator and bake.*