Peanut Butter and Jelly Hand Pies
This post may contain affiliate links. Please read the disclosure policy to learn more.
Thank you for supporting this blog!
Last Updated on May 5, 2026 by becky
Peanut butter and jelly hand pies featuring the classic PB&J fillings, wrapped inside a flaky shortcrust pastry pocket and brushed with vanilla bean glaze.
Why Make These Peanut Butter and Jelly Hand Pies?
Growing up, I was always more of “cream cheese and jelly” (or sometimes, “jelly and marshmallow fluff” or “peanut butter and Nutella”) kid, rather than a “peanut butter and jelly” kid. And to this day, I still prefer pairing peanut butter with chocolate or marshmallow rather than jelly.
That said, the classic PB&J has definitely grown on me in my adult years.. Creamy peanut butter, fruit jam, and sliced white bread create an inexpensive, protein-packed, and surprisingly satisfying sandwich. And the same peanut butter and jelly ingredient combo also makes a great smoothie or an excellent dessert parfait.
These peanut butter and jelly hand pies capture the flavor profile of a classic PB&J—salty peanut butter, sweet fruit jam, and flaky pastry—in the form of a miniature pie. Brushed with a crunchy vanilla bean glaze, these teeny pies are ideal for enjoying as an on-the-go breakfast or as a mid-day snack.
PB&J Hand Pie Recipe Ingredients
To make these peanut butter and jelly hand pies, you’ll need the following ingredients:
- Pastry – You can use store-bought shortcrust pastry (pie crust, in the US) or homemade. If frozen, allow the pastry to thaw before getting started.
- Jam – I opted for strawberry jam, but feel free to substitute grape jam (the classic!) or raspberry jam instead.
- Peanut Butter – I recommend a creamy peanut butter with some sugar added, rather than a “natural” peanut butter; the oily natural versions can cause the hand pies to leak as they bake.
- Egg – You’ll need one beaten egg for egg-washing the pastry to create the deep golden brown color.
- Confectioner’s Sugar – Confectioner’s sugar (powdered sugar, icing sugar) creates the sweet, crunchy glaze. You’ll need about 100 grams (3/4 cup), plus more to adjust the consistency.
- Whole Milk – For thinning the glaze. To make a dairy-free version, substitute water or your favorite plant milk.
- Vanilla Bean Paste – I like the Nielsen-Massey brand of vanilla bean paste, but any quality brand will work. Simply Organic and Taylor & Colledge also make good vanilla bean pastes. Or, flavor the glaze with vanilla extract instead.
Filling The Pies
When spooning the peanut butter and jelly over the pastry, position the fillings about 3/4-inch from the outside edge of the pastry disc, rather than directly in the middle. You’ll need room to fold the pastry into a half-moon shape; to apply the egg wash; and to thoroughly seal each pie.
Don’t use too much peanut butter or jelly. While it’s tempting to create a super-stuffed pie, overfilling can cause the fillings to leak. (That said, don’t worry if the pies leak a little bit while baking—it only adds to their rustic charm!)
Glazing the Pies
These PB&J hand pies feature a sweet, crunchy, semi-transparent vanilla bean glaze. It’s the same glaze recipe I use for coating my lemon curd hand pies, and I think it works just as nicely here.
To glaze the pies, start by lining a large tray with clingfilm/plastic wrap, parchment, or wax paper, then sit a wire cooling rack on top. (I use a set like this one, with the wire rack designed to nest neatly inside the tray.) After whisking together confectioner’s sugar, milk, and vanilla bean paste, use a natural-bristled pastry brush to apply a generous coat of glaze to each hand pie.
As you brush, the excess glaze will drip through the rack onto the parchment or plastic wrap below. After glazing, simply crumple and toss the parchment—no need to wash the tray!
Allow the pies to sit, uncovered, until the glaze sets. As it dries, it will transform from a sticky liquid into a sweet, crackly, crunchy coating that pairs perfectly with the creamy peanut butter, sweet jam, and flaky pastry.
A Glaze Alternative
For a more rustic hand pie (similar in style to my nectarine turnovers) you can skip the glaze and finish your pies with a crunchy sugar topping instead. After egg-washing the unbaked pastry, sprinkle each pie with Demerara sugar (turbinado sugar) before popping the tray in the oven.
Make-Ahead and Storage Suggestions
These PB&J hand pies are best enjoyed on the day they are made. Store leftovers in an airtight container at room temperature for up to three days.
Unglazed hand pies can be wrapped in foil and frozen for up to three months. I do not suggest freezing glazed pies, because the glaze can turn sticky or tacky after thawing.
Other hand pie recipes you might enjoy:
Lemon Curd Hand Pies
Mixed Berry Hand Pies
Nectarine Turnovers
Strawberry Hand Pies
Peach and Ginger Hand Pies
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
Print
Peanut Butter and Jelly Hand Pies
- Total Time1 hour
- Yield12 3-inch hand pies 1x
Peanut butter and jelly hand pies featuring the classic PB&J fillings wrapped inside shortcrust pastry and brushed with vanilla bean glaze.
Ingredients
Hand Pies:
1 sheet shortcrust pastry or pie crust
100 grams strawberry jam, raspberry jam, or grape jam (3 1/2 ounces; 1/3 cup)
100 grams creamy peanut butter (3 1/2 ounces; 1/3 cup)
1 egg, lightly beaten
Glaze:
100 grams confectioner’s sugar (about 3/4 cup), sifted
30 milliliters whole milk (2 tablespoons)
1/2 teaspoon vanilla bean paste
Instructions
Hand Pies:
Preheat oven to 400° F / 205° C. Line a half sheet rimmed baking tray with parchment or a silicone baking mat.
On a silicone rolling mat, roll shortcrust pastry to approximately 10 x 13 inches.
With a 4-inch round metal cutter, cut the pastry into discs.
Re-roll scraps and cut remaining discs. You should have 10-12 discs total. Arrange on prepared tray. (Don’t worry if the tray looks overcrowded—you’ll free up plenty of space once you fold the discs in half.)
Top each pastry disc with a spoonful of peanut butter, positioning the peanut butter about 3/4-inch from the outside edge rather than directly in the middle.
Spoon strawberry jam next to peanut butter, dividing jam equally between the discs.
With a pastry brush, brush a thin strip of beaten egg around the outer edge of each disc.
Fold pastry over fillings to create a half-moon shape. With your fingertips, pat outer edge to seal.
Crimp the curved edge of each hand pie with a fork.
With a pastry brush, brush the top of each pie with more of the beaten egg.
Bake in preheated oven for 15-16 minutes, or until deeply golden brown. With a flat metal spatula, transfer hand pies to a wire rack to cool.
Glaze:
Line a large baking tray with a sheet of parchment or wax paper. Sit wire rack over top.
In a small bowl, whisk together confectioner’s sugar, whole milk, and vanilla bean paste.
With a pastry brush, brush each hand pie with glaze.*
Allow hand pies to sit at room temperature, uncovered, until glaze sets. Serve immediately.
Store in an airtight container at room temperature for up to 3 days, or freeze in an airtight container for up to 3 months.
Notes
*If preferred, you can pour or drizzle the glaze over the pastries instead.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Turnovers and Hand Pies
- Method: Oven
