Fruit and Cream Cheese Hand Pies

These Fruit and Cream Cheese Hand Pies are everything you love about homemade pie wrapped into a perfectly portable pastry. Filled with sweet berry filling and an optional creamy cheesecake center, they're delicious.

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Fruit and Cream Cheese Hand Pies

Why You'll Love This Fruit and Cream Cheese Hand Pies Recipe

• Flaky, buttery crust with a sweet homemade fruit filling in every bite.

• Easy to make with refrigerated pie crusts for a quick, foolproof recipe.

• Perfect for breakfast, dessert, brunch, or an afternoon snack.

• Portable handheld treats that are great for lunchboxes, picnics, and road trips.

• Easy to make ahead and enjoy throughout the week.

• Works with fresh or frozen berries, making it a year-round favorite.

• Optional cream cheese filling adds a rich, bakery-style twist.

• Beautiful homemade pastries that look impressive but are surprisingly simple to prepare.

Baking Tips & Tricks

• Let the fruit filling cool completely before assembling to prevent soggy pastry.

• Don't overfill the pies—about 2 tablespoons of filling is plenty to prevent leaks.

• Cut small vents in the tops so steam can escape while baking.

• Brush generously with egg wash for a beautifully golden, shiny crust and sprinkle with coarse sugar for a bakery-style finish.

Fruit and Cream Cheese Hand Pies Recipe

Yield: 8 hand pies | Prep Time: 30 mins. | Cook Time: 20–25 mins

Ingredients:

• 2 boxes refrigerated pie crusts

For the fruit filling

• 2 cups of your favorite berries, fresh or frozen

• 2/3 cup granulated sugar

• 1 tbsp cornstarch

• zest of one lemon

• juice of one lemon

• ½ tsp vanilla extract

• Pinch of salt

• 1 egg, for egg wash

• 1 tbsp water

• Coarse sanding sugar (optional)

• *2 oz. cream cheese, cut into 8 cubes (for cream cheese

• filling option)

Let's Get Started!

1. Preheat the oven to 375 degrees and line a baking sheet with parchment paper.

2. In a medium saucepan, combine berries, sugar, cornstarch, lemon zest, lemon juice, vanilla, and salt.

3. Cook over medium heat for 5–7 minutes mashing them until they breakdown and thickened.

4. Remove from heat and cool completely.

5. Roll dough to ⅛-inch thickness, then cut into 5-inch circles or rectangles.

6. Spoon about 2 tablespoons of filling onto half of each piece, leaving a border.

7. Brush edges with water, fold over, and crimp with a fork. Cut 2–3 small slits in the top.

8. Brush with egg wash and sprinkle with coarse sugar.

9. Bake for 20–25 minutes, until golden brown.

10. Cool for 5-10 minutes before serving.

For cream cheese filling:

place one cube of cream cheese and 1 tablespoon of fruit filling in the center of the dough.  Fold, crimp and place on your baking sheet.

Chef's Tips

• Chill the assembled hand pies for 15 minutes before baking to help them keep their shape.

• If using frozen blueberries, don't thaw them first—cook them directly from frozen.

• Add ¼ teaspoon cinnamon or a pinch of nutmeg for extra warmth.

• Serve warm with vanilla ice cream or a dollop of whipped cream.

• These hand pies freeze well. Freeze the unbaked pies on a baking sheet, then transfer them to a freezer bag. Bake directly from frozen, adding 3–5 extra minutes to the baking time.