Can I use store-bought pie crust instead of making my own?

Absolutely! While homemade crust provides the best flavor and texture, refrigerated pie crust works in a pinch. You'll lose some of the flakiness, but the convenience factor is undeniable. Just be sure to follow the same assembly and baking instructions.

Why did my hand pies leak during baking?

Leakage usually happens for two reasons: overfilling or poor sealing. Try reducing the amount of filling slightly and make sure to firmly press the edges together with a fork. Chilling the assembled pies before baking also helps prevent leaks by firming up the dough.

Can I prepare these ahead of time for a party?

Definitely! You can assemble the hand pies and refrigerate them for up to 24 hours before baking, or freeze them unbaked for longer storage. This makes them perfect for entertaining since you can do all the prep work in advance and just pop them in the oven when guests arrive.

How do I know when the hand pies are done baking?

Look for a deep golden color on the crust and make sure the bottom is also golden (not pale). If you notice the tops browning too quickly but the bottoms aren't done, move the tray to a lower rack and continue baking. The filling should be bubbling through the steam vents when fully cooked.

Supreme Pizza Hand Pies Recipe

Name: Supreme Pizza Hand Pies Recipe
Prep time: 35 min
Cook time: 37 min
Total time: 1 h 12 min
Cuisine: American-Italian
Ingredients: 4 1/4 cups (510 grams) all-purpose flour; 3/4 teaspoon salt; 1 1/2 cups (340 grams) unsalted butter, chilled and cut into 1” pieces; 2 tablespoons (30 grams) apple cider vinegar; 1/2 cup – 3/4 cup (80-120 grams) ice water; 2 teaspoons olive oil; 1/2 pound ground Italian sausage (about 2 links with casing removed); 1 yellow onion, finely diced; 1 green bell pepper, diced; 4 cloves garlic, minced; 1 1/2 cups pizza sauce (or 1 (14-ounce) jar); 1 cup pepperoni; 1 teaspoon Italian seasoning; 1/2 teaspoon garlic powder; Salt and pepper to taste; 1 1/2 cups shredded mozzarella cheese; Italian seasoning, for topping; Parmesan cheese, for sprinkling; Egg wash

Description

These Supreme Pizza Hand Pies are the ultimate snack or meal-on-the-go! With a flaky, buttery crust filled with a hearty, cheesy, and savory supreme pizza filling, they’re perfect for pizza lovers. Great for parties, meal prep, or a fun family dinner, these hand pies offer all the deliciousness of a pizza in a portable, freezer-friendly form.

Ingredients

Units Scale

For Hand Pie Crust:

4 1/4 cups (510 grams) all-purpose flour
3/4 teaspoon salt
1 1/2 cups (340 grams) unsalted butter, chilled and cut into 1” pieces
2 tablespoons (30 grams) apple cider vinegar
1/2 cup – 3/4 cup (80-120 grams) ice water

For Supreme Pizza Filling:

2 teaspoons olive oil
1/2 pound ground Italian sausage (about 2 links with casing removed)
1 yellow onion, finely diced
1 green bell pepper, diced
4 cloves garlic, minced
1 1/2 cups pizza sauce (or 1 (14-ounce) jar)
1 cup pepperoni
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
Salt and pepper to taste
1 1/2 cups shredded mozzarella cheese
Italian seasoning, for topping
Parmesan cheese, for sprinkling
Egg wash

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Instructions

Make the Hand Pie Crust
In the bowl of a food processor, add flour and salt. Add chilled butter and pulse five times until crumbly. Combine apple cider vinegar with ice water. Slowly pour in half of the water/vinegar mixture while the processor runs. Check the dough—it should be crumbly but hold together when squeezed. Add more water as needed.
Transfer the mixture to a work surface, divide it into two piles, and knead gently to combine. Shape into discs, wrap in plastic wrap, and roll out slightly. Refrigerate for at least 4 hours or overnight.
Prepare the Supreme Pizza Filling
In a large pot over medium heat, heat olive oil and cook the Italian sausage until no pink remains. Add diced onion, green bell pepper, and minced garlic, cooking until softened. Stir in pizza sauce, pepperoni, Italian seasoning, and garlic powder. Simmer for 2-3 minutes until bubbling. Let the mixture cool slightly and season to taste with salt and pepper. Once cooled, mix in shredded mozzarella. Refrigerate until ready to use.
Roll Out the Dough
Remove the chilled dough, letting it rest at room temperature for 5-10 minutes. On a floured surface, roll out dough to about 1/8” thickness. Using a pastry wheel or knife, cut out 3×4-inch rectangles. Re-roll scraps as needed to yield about 24 rectangles.
Line baking sheets with parchment and place six rectangles on each. Add roughly 3 tablespoons of filling to the center of each rectangle, top with another rectangle, and seal the edges by pressing down with a fork. Trim excess dough with a pastry scraper and create steam vents on top using a knife.
Chill and Bake
Chill the filled hand pies on trays for at least 30 minutes. Preheat the oven to 400°F (200°C) with racks positioned in the lower and middle parts of the oven.
Prepare an egg wash and brush it over the tops of the pies. Sprinkle with Italian seasoning and Parmesan cheese. Bake for 25-35 minutes, rotating trays halfway, until the crust turns golden brown. Let cool slightly before serving, and pair with pizza sauce for dipping if desired.

Notes

These hand pies can be frozen either baked or unbaked for up to 3 months. When frozen, bake or reheat directly in the oven at 400°F until warmed through.
For a vegetarian option, omit the sausage and pepperoni, and use your favorite veggie pizza toppings instead.
Avoid overfilling the pies to prevent them from leaking during baking.

Nutrition

Serving Size: 1 hand pie
Calories: 425
Sugar: 4g
Sodium: 680mg
Fat: 28g
Saturated Fat: 15g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 12g
Cholesterol: 80mg