Go Back

Raspberry Cream Cheese Hand Pies

Prep Time1 hr
Cook Time30 mins
Resting Time2 hrs
Total Time4 hrs
Servings: 8 pies


Basic Pie Dough

  • 2 1/2 cups all-purpose flour plus more for rolling
  • 2 tsp granulated sugar
  • 1 tsp salt
  • 1 cup unsalted butter grated
  • 1/2 cup ice water

Raspberry-Cream Cheese Filling

  • 6 - 8 tbsp raspberry jam or reduction
  • 6 - 8 tbsp cream cheese
  • 2 tbsp egg whites

Raspberry Cream Cheese Glaze

  • 2 tablespoons cream cheese room temperature
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 1-2 tbsp milk
  • 2 tbsp raspberry jam or reduction
  • sprinkles optional


Pie Crust Dough

  • Measure 1/2 cup water, and add ice to it. This will be your ice cold water
  • In a large bowl whisk together, the flour, salt and sugar.
  • Add in grated butter, and with two forks or a pastry cutter to mix the butter into the flour mixture
  • Measure out 1/2 cup water from your ice water, and slowly drizzle in the ice water, while mixing the pie dough, until it all just starts to clump together
  • Transfer the pie dough onto your work surface, and with your hands, fold the dough into itself until it comes together.
  • Wrap and chill it in the fridge, for at least 2 hours, or even overnight.

Filling the Hand Pies

  • Preheat oven to 400-F
  • When ready to use, remove the pie dough from the frdige, and gently roll out the dough.
  • Prepare a cookie sheet, with parchment paper or a silicon mat.
  • Using a rectangle cookie cutter cut the dough into 14-16 rectangles for the top and bottom of the hand pies.
  • Lay the rectangle in a single layer on the prepared cookie sheet
  • Add 1 tbsp of raspberry filling, and 1/2 to 1 tbsp of cream cheese to the middle of half the rectangles, leaving a border around the edges.
  • Brush edges with egg whites
  • Lay the empty rectagle pie crust on top of the fllled ones
  • Using a fork, bind the top and bottom, then poke holes to the top for the steam to escape
  • Bake for 25-30 minutes, until pies are golden brown
  • Let cool for 10 minutes before glazing

Raspberry Cream Cheese Glaze

  • While pies are baking, make the raspberry cream cheese glaze
  • In a bowl, beat the room temperature cream cheese with raspberry filling until smooth.
  • Add powdered sugar, vanilla, and milk, while until it all comes together and is a glaze consistency. (Add more powdered sugar if it is too runny, and more milk if it is too thick).
  • Once pies are cooled, add glaze and sprinkles as you like. Enjoy!