Description
The perfect portable dessert featuring a flaky, laminated sour cream crust and a thickened homemade cherry filling. These buttery, golden-brown hand pies deliver a sweet-tart burst of cherry goodness in every bite, finished with a professional bakery-style crunch.
Ingredients
For the Crust
- 2 cups all-purpose flour, 1/2 tsp salt
- 3/4 tsp baking powder, 1 tbsp sugar
- 2 sticks (8 oz) VERY cold unsalted butter, cubed
- 1/2 cup cold full-fat sour cream
For the Filling
- 2 1/2 cups pitted sweet cherries (fresh/frozen)
- 1/4 cup sugar, 1.5 tbsp cornstarch, 1 tbsp lime juice
For the Topping
- 1 large egg (beaten), Turbinado sugar
Instructions
Dough: Work cold butter into dry ingredients until pea-sized crumbles form. Stir in sour cream.
Laminate: Roll into a rectangle, fold into thirds (letter style), rotate, and repeat. Chill for 1 hour.
Filling: Simmer cherries, sugar, cornstarch, and lime juice for 6 mins until thick. Cool completely.
Assemble: Roll dough to 1/8-inch; cut into 3-inch squares. Fill half the squares with 2 tbsp cherry mix; top with vented squares.
Seal & Bake: Crimp edges with a fork. Brush with egg wash and sprinkle sugar. Bake at 425°F for 15–18 mins.
Notes
Lamination Tip: Folding creates thin layers of butter; in the oven, the water in the butter evaporates, pushing layers apart for flakiness.
Temperature Matters: If the dough feels greasy, chill it immediately. Cold butter is non-negotiable for a flaky crust.
Storage: Room temp for 2 days or fridge for 5. Reheat at 350°F to restore crispness.
- Prep Time: 40 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pie
- Calories: 315
- Sugar: 12
- Sodium: 140
- Fat: 21
- Saturated Fat: 13
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 1
- Protein: 4
- Cholesterol: 75
Keywords: cherry hand pies, sour cream pie crust, flaky cherry turnovers, homemade fruit pies, portable desserts