Grape Jelly Hand Pies Recipe

This Grape Jelly Hand Pies recipe combines a tender, buttery homemade pastry crust with a sweet grape jelly filling, topped with vibrant purple icing and festive rainbow sprinkles. Featured on Flour Power, these portable pastries are fun to make, easy to serve, and perfect for dessert tables, lunchbox treats, parties, and special occasions.

The Inspiration

Hand pies have been enjoyed for centuries across countless cultures because they offer all the comfort of a traditional pie in a convenient, portable package. Whether savory or sweet, hand pies deliver the perfect balance of flaky pastry and delicious filling in every bite.

On Flour Power, Jessica McGovern embraces recipes that blend classic baking techniques with playful creativity. These Grape Jelly Hand Pies are inspired by nostalgic childhood flavors while elevating them with a rich homemade pastry crust and colorful finishing touches. The familiar sweetness of grape jelly paired with a buttery crust creates a comforting dessert that appeals to both kids and adults.

Ingredients

Pie crust

3 ½ cups (840 ml) flour
½ cup (120 ml) cornstarch
1 teaspoon (5 ml) baking powder
¾ teaspoon (4 ml) salt
1 ½ cups (360 ml) butter, room temperature
½ cup (120 ml) shortening
½ cup (120 ml) icing sugar
¼ cup (60 ml) milk
2 eggs
1 egg, whisked for egg wash

Filling

1 ½ cups (360 ml) grape jelly

Icing

2 tablespoons (30 ml) cream cheese
½ cup (120 ml) icing sugar
2 tablespoons (30 ml) milk
Red gel food colouring
Blue gel food colouring
Rainbow sprinkles, to decorate

Method

Let’s get baking!

To make the crust

Preheat oven to 350 F (175 C).
Whisk flour with cornstarch, baking powder, and salt and add to a food processor. Add butter, shortening, and icing sugar and pulse into coarse crumbs. Transfer this mixture to a bowl.
In a small bowl, whisk together milk and two eggs. Add to butter mixture. Use your hands to combine ingredients until dough comes together.
Transfer dough to lightly-floured surface and knead briefly. Divide dough in half and pat into two flat rectangles. Roll one piece out to roughly 12 inches x 20 inches (30 cm x 50 cm) and roughly 1/8-inch (3 mm) thick. Trim the edges to create straight lines.
With the 12-inch (30 cm) edge facing you, make three slices lengthwise to create four equal long rectangles. Score these long rectangles in the middle widthwise.
Repeat these steps with the second portion of dough; you should now have 8 pieces of pastry dough.
Spoon 3 tablespoons of the grape jelly into the centre of the bottom half of each long rectangle, leaving a border of dough at the edges. Using the scored line as a guide, fold top half of dough over to cover filling. Crimp all four edges with a fork. Press small holes into the top of the hand pies using a fork or toothpick. Continue until you complete all eight hand pies.
Brush hand pies with egg wash. Bake for 15-18 minutes or until light brown in colour. Set aside to cool.

To make the icing

In a small bowl, whip together cream cheese, icing sugar, and milk. Adjust consistency with more milk if needed. Add red and blue food colouring and mix to create purple.

To finish

Drizzle each hand pie with icing and scatter with rainbow sprinkles.

Serving Suggestions

Final Thoughts

This Grape Jelly Hand Pies recipe is a joyful celebration of nostalgic flavors and homemade baking. The combination of flaky pastry, sweet grape jelly filling, creamy icing, and colorful sprinkles creates a dessert that’s as fun to look at as it is to eat.

Featured on Flour Power with Jessica McGovern, these hand pies showcase how simple ingredients can be transformed into a memorable bakery-style treat. The rich homemade crust provides the perfect foundation for the fruity filling, while the vibrant decoration adds personality and charm to every pastry.

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