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Sourdough Hand Pies

These rustic sourdough hand pies are a delicious way to use sourdough discard. With a flaky, tender crust and endless filling options, they can be made sweet or savory and are perfect for breakfast, snacks, or easy homestead meals.
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Course: Dessert
Cuisine: American
Keyword: easy sourdough pastry, homemade hand pies, homestead sourdough recipe, rustic sourdough baking, sourdough discard hand pies, sourdough discard recipe, sourdough hand pies, sourdough pie crust, sourdough snack recipe, sweet and savory hand pies
Prep Time: 25 minutes
Cook Time: 20 minutes
Rest Time: 30 minutes
Total Time: 1 hour 15 minutes
Servings: 8 hand pies
Calories: 220kcal
Pin Recipe
Author: Victoria Herbert

Equipment

  • 1 Large bowl
  • 1 pastry cutter (or fork)
  • 1 biscuit cutter (or jar lid)
  • plastic wrap
  • brush
  • baking sheet lined with parchment paper

Ingredients

For the Sourdough Hand Pie Dough

  • 2 cups all-purpose flour
  • ½ cup cold butter cubed
  • ½ cup sourdough discard
  • ¼ teaspoon salt
  • 3-5 tablespoon cold water

For the Filling (choose sweet or savory)

Sweet options:

  • 1 cup fruit pie filling or jam apple, berry, peach, or cherry

Savory options:

  • 1 cup cooked filling chicken and vegetables, ground beef mixture, ham and cheese, or spinach and feta

For the Egg Wash

  • 1 egg
  • 1 tablespoon water

Instructions

Make the Dough

  • In a large mixing bowl, combine the flour and salt. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.

Add the Sourdough Discard

  • Stir in the sourdough discard. Add cold water one tablespoon at a time until the dough comes together.

Chill the Dough

  • Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Roll and Cut the Dough

  • Preheat your oven to 375°F. Roll the dough on a lightly floured surface to about ⅛-inch thickness. Cut into circles using a biscuit cutter or jar lid.

Add the Filling

  • Place a spoonful of filling in the center of each circle. Avoid overfilling to prevent leaks.

Seal the Hand Pies

  • Fold the dough over to create a half-moon shape. Press the edges together and crimp with a fork to seal.

Add Egg Wash

  • Mix the egg and water together and brush over the tops of the pies. Cut a small vent in each pie.

Bake

  • Place on a parchment-lined baking sheet and bake for 18–22 minutes or until golden brown.

Cool and Serve

  • Let cool for a few minutes before serving.

Notes

Keep the butter cold for the flakiest crust.
Do not overfill the pies to prevent leaks during baking.
These hand pies freeze well both baked and unbaked.
Storage
Store baked hand pies in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for 8–10 minutes for best texture.
Freeze Instructions
Hand pies can be frozen before or after baking. Freeze for up to 2 months in a freezer-safe container.

Nutrition

Serving: 1hand pie | Calories: 220kcal | Carbohydrates: 24g | Protein: 4g | Fat: 12g
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