Peanut Butter and Jelly Hand Pies

These little pies are a fun way to take peanut butter and jelly on the road. They are just cut out circles of pie crust, filled with peanut butter and jelly, sealed, then baked.  Very easy to make, and a fun cooking project for kids as well as adults.

I prefer home made pie crust, but use store bought, if you like.

A nice treat, these little pies can be a snack, breakfast, lunch or even a dessert.

They are also great to take along for road trips. You can fill them with just jelly, if you like. I have filled them with peanut butter and a few chocolate chips for a fun dessert. You can use almond or cashew butter, if you prefer.

Get creative and have fun.

Peanut Butter & Jelly  Mini Pies

1 (15 oz.) package pie crusts or homemade crust for 2 pies*

1 egg

1 T. water

½ c. peanut butter

½ c. preserves, any flavor

Powdered sugar, optional

Preheat oven to 400-degrees. On lightly floured surface roll out one of the crusts into a 12-inch circle. Using a 2½-inch round cookie cutter cut out about 12-14 circles, re-rolling scraps and set aside. Roll out second piece of dough so you will have about 24-28 circles altogether. Beat together water and egg and set aside. Place a circle on work surface and place 1 teaspoon each of peanut butter and preserves in the center. Brush edges of the circle with egg wash. Place second circle on top and press edges together to seal. Prick crust with a fork a few times. Repeat with remaining circles. Place “pies” on lightly greased baking sheets and bake for 12-15 minutes or until golden brown. Cool on wire rack and dust with powdered sugar, if desired.

Martha Stewart’s Pie Crust Recipe

2½ c. flour

1 t. salt

1 t. sugar

2 sticks (1 cup) butter, very cold

About 6 T. ice water

Combine dry ingredients and cut in butter to resemble coarse crumbs. Using a fork to mix the dough start to add the ice water a tablespoon or 2 at a time until mixture just holds together. Wrap and chill until ready to use. Makes 2.