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Cherry Handpies

Course Dessert


For the Pie Crust:

  • 5 1⁄2 cups all-purpose flour
  • 2 teaspoons salt
  • 1 lb tenderflake lard
  • 1 egg, stirred slightly
  • 1 tablespoon vinegar
  • 7⁄8 cup cold water

For the hand pies:

  • 1 can cherry pie filling


  • Stir the flour and salt together.
  • Cut in the lard with a pastry blender or 2 knives until the shortening is in pea size pieces.
  • In a measuring cup, combine the egg and vinegar.
  • Add enough cold water to make one cup.
  • Stir the liquid into the flour mixture, adding just enough to make the dough cling together.
  • Stir the water in with a wooden spoon until mixed thoroughly, then gather the dough into a ball.
  • Cover and refrigerate for one hour, you can chill overnite, covered, providing you leave it at room temp for 15 mins before rolling.
  • Roll out the pie dough as thin as possible without breaking it and then cut it into circles with a cookie cutter.
  • Fill the rounds with pie filling. You can make your own or you can open a can from the store!
  • Fold them in half and then go around the edges with a fork, sealing them. Just try to make sure there isn't any filling on the edges.
  • Bake them at 400 degrees for about 15 minutes or until they are golden brown. And that's it. Really simple.
  • If you want a glaze just mix 1 cup of icing sugar with 2 tablespoons of water and 1 teaspoon of vanilla and drizzle over top of the cooled hand pies.