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Sourdough Lattice Hand Pies

Sourdough lattice hand pies made with sourdough discard dough and a buttery, flaky crumble. You’ll cut circles, fold in jam, add a lattice window, then bake until golden and glaze after cooling for a crisp bite.
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Prep Time 45 minutes
Cook Time 18 minutes
Total Time 1 hour 3 minutes
Servings: 2 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 270
Ingredients Equipment Method Notes

Ingredients
  

Sourdough discard dough
  • 1 cup sourdough discard
  • 2 flour
  • 0.5 cup butter
  • 1 jam
  • 1 egg for wash Use the egg only for the wash.
Powdered sugar glaze
  • 0.5 cup powdered sugar glaze Glaze after the pies cool.

Equipment

  • 1 sheet pan

Method
 

Make the sourdough dough
  1. Mix the sourdough discard, flour, and butter until you get a cohesive dough.
  2. Roll the dough out on a lightly floured surface until it’s about 1/8 in thick.
Form jam-filled hand pies with lattice tops
  1. Cut the dough into circles, then fold each circle in half to create a pocket.
  2. Place jam inside before fully sealing the fold.
  3. Cut lattice slits into the top half before sealing so the filling can show through the gaps.
Finish and bake
  1. Brush the sealed pies with egg wash for a glossy bake.
  2. Bake at 375F for 18 min, until golden at the edges and set on top.
Glaze and serve
  1. Cool the hand pies completely, then glaze when cool so the glaze stays crisp rather than melting.

Notes

For the flakiest layers, keep the dough cool while you roll and assemble, and seal firmly along the edges. Store baked hand pies in the refrigerator up to 3 days, rewarm briefly at 300F to re-crisp. Freeze baked pies up to 2 months; thaw overnight in the fridge and glaze after reheating if needed. For a dairy-free swap, use a 1:1 plant-butter substitute (for baking) in place of butter and proceed the same way.