Pomegranate Hand Pies Recipe

A tart pomegranate filling is used in these miniature pies. 

Sour Cream & Butter Crust – 2 ½ cups all purpose flour – 1 teaspoon fine sea salt – 1 tablespoon granulated sugar – 15 tablespoons butter unsalted cold and sliced – ¼ cup sour cream – 3 tablespoons cold water Pomegranate Filling – 1 cup fresh pomegranate aril – 1 ½ tablespoons tapioca or cornstarch – 3 tablespoons granulated sugar – Pinch salt – egg wash granulated sugar for finishing




Mix flour, salt, and sugar in a large bowl for the pie crust. Add butter and cut it into flour with a pastry cutter until kidney bean-sized.  

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STEP  1 .

Mix the sour cream and water with a spatula, then your hands, until it forms a dry dough ball. Shape it into a disk and wrap it in plastic. Refrigerate for at least an hour or overnight. 

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Prepare filling: Gently stir pomegranate, starch, salt, and sugar in a bowl. To make hand pies, divide the dough in half and roll out one half to a 9x10" rectangle. 

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Trim the edges and slice the dough into six 4" tall and 3" wide rectangles. Punch out a small shape in the top three and place 2-3 tablespoons of pomegranate filling in the bottom three.  

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Your index finger should be used to apply egg wash to the dough edges that surround the pomegranate design. After placing the top on, seal the edges with a fork.  

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Do not hesitate to reroll any remaining dough. Refrigerate the dough for at least an hour on cookie sheets that have been lined with parchment paper. 

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Preheat the oven to 425 degrees Fahrenheit. As soon as the egg wash is done, 

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sprinkle sugar on top of the hand pies. 15–20 minutes in the oven, until the crust is golden brown.  

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See Also

Chocolate Peanut Butter Pie Recipe