Super Simple Jam Filled Sourdough Hand Pies are golden, flaky pastries filled with sweet jam and made with tender sourdough discard dough. These charming hand pies bake up beautifully crisp on the outside with bubbling fruit filling inside. Perfect for snacks, lunchboxes, tea time, or easy desserts, they’re a delightful way to use sourdough discard while creating bakery-style treats at home.
Ingredients
For the Dough
- 1 cup sourdough discard
- 2 cups all-purpose flour
- 1 tablespoon sugar
- ½ teaspoon salt
- ½ cup cold butter, cubed
- 3–5 tablespoons cold water
For the Filling
- ¾ cup thick jam (strawberry, raspberry, or mixed berry)
For Finishing
- 1 egg (for egg wash)
- 1 tablespoon coarse sugar (optional)
Preparation Steps
Step 1: Make Dough
In a bowl, mix flour, sugar, and salt. Cut in cold butter until crumbly. Add sourdough discard and cold water gradually until dough forms.
Step 2: Chill Dough
Shape into a disk, wrap, and refrigerate 30–60 minutes for easier rolling.
Step 3: Roll and Cut
Roll dough to about ⅛-inch thickness. Cut circles or rectangles.
Step 4: Fill
Place a spoon of jam in center of half the pieces, leaving edges clear.
Step 5: Seal Pies
Top with another dough piece. Press edges with fork to seal well.
Step 6: Vent and Brush
Cut small slits on top. Brush with egg wash and sprinkle sugar.
Step 7: Bake
Bake at 375°F (190°C) for 20–25 minutes until golden and crisp.
Variations
- Use different jams like apricot, blueberry, or peach
- Add cream cheese with jam filling
- Use Nutella or chocolate spread
- Add cinnamon sugar topping
- Make mini bite-size pies
- Add lemon zest to dough
- Use pie cutter shapes
- Make savory with cheese filling
Cooking Notes
- Use thick jam to prevent leaking
- Do not overfill pies
- Chill dough for best flakiness
- Seal edges firmly to contain filling
- Venting prevents bursting
- Bake until deep golden for crisp texture
- Cool slightly before eating (filling is hot)
- Butter layers create flakiness
Serving Suggestions
- Serve warm or room temperature
- Dust with powdered sugar
- Add glaze drizzle
- Serve with tea or coffee
- Pack in lunchboxes
- Add to dessert platters
- Serve with whipped cream
- Pair with fresh fruit
Tips
- Keep butter very cold
- Handle dough gently
- Flour surface lightly
- Chill assembled pies before baking
- Rotate pan for even browning
- Store airtight 2–3 days
- Reheat in oven for crispness
- Freeze unbaked pies
Prep Time / Bake Time / Total Time
Prep Time: 20 minutes
Chill Time: 30–60 minutes
Bake Time: 20–25 minutes
Total Time: About 1 hour 30 minutes
Nutritional Info (Approx.)
Calories: 210 per hand pie
Carbohydrates: 26g
Fat: 11g
Sugar: 8g
FAQs
Can I use store-bought pie dough?
Yes, for an even quicker version.
Why is my filling leaking?
Too much jam or thin jam causes leaks.
Can I freeze them?
Yes, freeze before or after baking.
Conclusion
Super Simple Jam Filled Sourdough Hand Pies are flaky, buttery, and filled with sweet fruit goodness. Easy to customize and perfect for sharing, these charming pastries turn sourdough discard into a beautiful homemade treat everyone loves.