We love a lot of things about hand pies. They can be sweet or savory; enjoyed with a group or stashed in the freezer to bake off individually night after night; and eaten for dessert, breakfast, or an afternoon pick-me-up. Plus, you can fill them with pretty much anything you’d find in any of our favorite non-hand pie recipes.
Consider the recipes below a starting point. Hand pies are as versatile as your imagination: You can make them with an all-butter pie dough, frozen puff pastry, or a tender shortcrust—some Southern iterations even call for a biscuit-like dough. Unlike large pies, hand pies tend to have a greater crust-to-filling ratio, giving them greater protection against sogginess. Be sure to bake your mini pies on parchment-lined baking sheets for easy cleanup. And remember, leftovers reheat beautifully: just pop them in a toaster oven and go on with your day.