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Halloween Hand Pies

Hand Pies
Raymond Prado
Cook Time:
20 mins
Prep Time:
25 mins
4-8 pies, depending on size

Chef notes

For a little extra Halloween fun, I decided to take the term "hand pie" literally. These hand-shaped pies are the perfect portable, easy-to-eat treat for ghouls of all ages. And unlike traditional hand pies, these are better when there’s some filling oozing out to really make them Halloween-worthy.

Swap option: Save time by using store-bought pie dough.

Technique tip: Make sure your ingredients are genuinely cold so that the crust stays crispy and flaky.


  • 1/2 cup ice water
  • 1 teaspoon lemon juice
  • 2 sticks, 8 ounces unsalted butter, cold
  • 2 cups all purpose, unbleached flour
  • 1 tablespoon sugar
  • 1 teaspoon fine sea salt
  • 1 large egg plus 1 tablespoon water, whisked together, for egg wash
  • smooth red jam (raspberry, strawberry, or red currant)
  • almond slices



Trace a small ghoul's hand on parchment paper and cut it out to use as a hand pie template. Set aside. Line 2 sheet pans with parchment. Set aside. Preheat oven to 375 F.


Stir together the water and lemon juice. Set aside. Cut the butter into 1/2-inch cubes.


In the bowl of a food processor, add the flour, sugar and salt. Pulse to combine. Add the cold butter and pulse until the mixture looks sandy and the butter breaks into pea-sized pieces.


While pulsing, add the ice water mixture in a steady stream until the dough just comes together. Do not overwork the dough. Transfer the dough to plastic wrap and fold over the dough a few times to incorporate any errant flour. Cover and refrigerate for at least 1 hour.


Roll out the dough to 1/8-inch thick. Use a paring knife and the hand template to cut out hand shapes. Gently press errant scraps of dough together and roll out again to continue cutting out hands.


Place one dough hand onto the parchment and brush with egg wash. Spread about 2 teaspoons of jam onto the hand, leaving about 1/4-inch along the edges of the dough naked. Place a second dough hand over the jam and, using a fork, gently press along the edges of the dough to seal the hand pie. Brush with egg wash and gently press almond slices into the tips of the fingers to create nails.


Bake for 20-25 minutes or until the hands are golden-brown and begin to ooze jam.