Jammy Raspberry Cream Pretzel Hand Pies.
Bursting with sweet summer flavor, these Jammy Raspberry Cream Pretzel Hand Pies are just what we need right now. Made with a flaky buttery salted pretzel pie dough, fresh berries, sweet jam, lemon, a touch of vanilla, and creamy cream cheese. These cute and easy hand pies are beyond delicious, super simple, and extra jammy. Bonus…you can swap the raspberries for your favorite berry, or use a combo of berries! Either way, you can’t go wrong with these mini berry-filled summer pies. Serve any time of day, breakfast, afternoon snack, or after-dinner dessert with ice cream on top.
Fridays are made even better with something sweet. Especially when it’s berry-filled, warm, and just out of the oven. Oh, and with ice cream, of course.
It’s no secret that I’m loving the summer fruit right now. Since our Colorado peaches are not yet at their best, I’ve been embracing all the berries. I’m definitely not complaining, I love berries. But I had a whole fridge full of blueberries, raspberries, and blackberries. Actually, I had strawberries and cherries too. So really, ALL the berries.
I knew I wanted to make these mini pies, so I had my dad stock up on berries on his last grocery run before he left. I figured testing shouldn’t be too hard…since the concept I had for these pies in my head seemed fairly simple.
Unfortunately, that was not the case. These took me forever to get just right! I actually ended up having to go back to the grocery for more berries. BUT, once I got them right I was excited. So excited. Because um, well, I firgured out a way to make pretzel pie dough and it’s the “thing” that makes these pies better.
So with that let’s jump right on into these details. My brain is a little foggy today due to one too many failed recipes this week. I’m quite happy it’s Friday. And I’m so very happy to share these pies!
(pretzel pie dough before rolling)
First things first, the dough.
This dough. It’s the result of so many recipe fails, head scratching, and a few tears, but oh my gosh, it’s delicious. At the time of developing this pie dough I might not have been sure all the effort was worth it…
But, I can tell you now, the effort was worth it. This dough is GOOD. It’s adds that extra special touch I love all recipes to have.
And it’s one simple ingredient that made it good, pretzels. A little salty pretzel flavor with your fruit pie. Such a delicious and somewhat addicting (because anything salty always equals addicting) combination.
(a thin layer of cream cheese)
(berries/jam on top of cream cheese)
Here’s what I will say, you do have to have a food processor to easily make this dough. You need to finely grind pretzels into flour and the food processor is really just the easiest way. For any of you guys that don’t have a food processor, I’m so sorry. But don’t worry you can still make the pies with extra flour and a pinch of salt (details in the directions).
Grind the pretzels into a fine flour, it should look pretty similar to the texture of all-purpose flour (see the above photo for reference). Now just add in the rest of the ingredients as you would traditional pie dough, so flour, butter, a little sour cream, and icy water.
Once the dough is mixed, roll it out and cut into circles. Then chill while you make the filling.
Onto the filling…
It’s simple and easy as well…and so very good.
Toss fresh raspberries and blackberries (loving this combination right now) with a touch of brown sugar, lemon, and the key ingredient, jam. You all know I love jam. It adds so much sweet flavor and texture. Why both? Well, the fresh raspberries provide a burst of flavor with every single bite. But the jam makes the pies extra sweet, gooey, and well – jammy. I LOVE the combo and it’s the secret to making these pies the BEST. If you haven’t tried using jam in addition to fresh berries in your baked sweets, this is the weekend.
Now that the filling is made, it’s time to assemble. Add a little cream cheese to the center of each dough circle, then spoon the berries overtop. Now add the top piece of dough, and seal those sweet berries inside.
As you are assembling, some of your dough may crack. Do not stress. It’s actually OK if the dough cracks and what I discovered was I ended up preferring my cracked “not perfect” pies over the more perfect looking ones. So it’s alright, just keep going. Promise.
Next up, I like to transfer the pies to the freezer to chill out for a bit before baking. This will give you a perfectly buttery, flaky, and golden crust. They only need fifteen minutes, so it’s a quick chill in the freezer.
Once chilled, sprinkle the pies with pretzel salt or coarse sugar (I like the pretzel salt for these though), then bake.
Why did they take so long to test? Because I was trying to make them way too complicated. In the end, simple with a slight twist is always the way to go.
These are great as a sweet breakfast, afternoon snack, or after-dinner dessert…with a big scoop of ice cream. Eating them warm out of the oven is the way to go. But they are also delicious leftover, as an afternoon pick-me-up!
Every bite is perfectly salty, extra jammy, and bursting with sweet berries. Best summer weekend baking project. Get at um and enjoy.
Looking for berry-filled summertime favorites? Here are a few ideas for you:
Bursting Blueberry Lemon Thyme Tarts
Marinated Goat Cheese Strawberry Crostini
Lastly, if you make these jammy raspberry cream pretzel hand pies, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Jammy Raspberry Cream Pretzel Hand Pies
Beyond delicious, super simple, and extra jammy...the perfect summer weekend baking project!
- 1 3/4 cups mini pretzel twists
- 1 cup all-purpose flour
- 1 1/2 sticks (12 tablespoons) cold salted butter, cut into 1/2 inch pieces
- 1 tablespoon sour cream or plain Greek yogurt
- 1 cup fresh raspberries
- 1/2 cup fresh blackberries or chopped strawberries
- 1-3 tablespoons brown sugar, use to your taste
- 2 teaspoons cornstarch
- 1 teaspoon vanilla extract
- 2 teaspoons lemon zest
- 1/4 cup high quality raspberry or strawberry jam
- 2-3 ounces cream cheese, at room temperature
- 1 egg, beaten
- pretzel salt or coarse sugar, for sprinkling
1. To make the dough. In a food processor, pulse the pretzels until they become flour (see above photo for reference). Add the flour and butter. Pulse until the mix clumps together to form pea-size balls. Add the sour cream and 1/4 cup cold water, 1 tablespoon at a time, until the dough comes together. If the dough feels dry, add 1-2 tablespoons of additional water.
2. Turn the dough out onto a floured surface and form a ball. Divided the dough in half and flatten each into round disk. Roll out each disk of dough and cut into a total of 15-16 circles (or cut into 15-16 squares). Chill the dough rounds while you make the filling.
3. In a medium bowl, toss together the berries, cornstarch, and sugar. Add the vanilla and jam, gently toss to combine.
4. Assemble the pies on a parchment lined baking sheet. Spread 2 teaspoons cream cheese on to the center of half of the circles, then spoon a tablespoon of the filling over the cream cheese, leaving a 1/4 inch border. Brush the edges with the beaten egg. Lay the other half of the dough over the filling and seal the edges by crimping with the back of a fork. Repeat until you've used all the dough. If some of the dough is cracking, don't stress too much about it. It bakes up just fine.
5. Use a small, sharp knife to cut slits into the top of the pies. Cover the baking sheets and place in the freezer for 15 minutes.
6. Preheat the oven to 425 degrees F. Brush the tops of the pies with beaten egg and sprinkle with coarse salt/sugar. Transfer to the oven and bake for 12-15 minutes or until golden brown. It's OK if the edges get dark. Serve with ice cream. Enjoy!
Pie Dough: in a pinch, you can use 2 store-bought pie dough rounds or 2 sheets frozen, thawed puff pastry.
If you don't have a food processor: Replace the pretzels with 1/2 cup whole wheat flour and add 1/2 teaspoon kosher salt. Then, you can use your fingers to mix the butter with the flour until the butter is pea-sized. Slowly drizzle in the cold water as directed.
Cornstarch: I love a runny tart, so I like to use only 1-2 teaspoons cornstarch. If you would like a thicker berry filling, use 1 tablespoon cornstarch.
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Looks Yummy. I would like to make 1-2 Large pies, and not Indiv ones. Any suggestions..on this?
Or possibly in a large tart pan and no top crust?
thank you much.
I have friends from Oregon, moved to Texas and Now Colorado..will intro her to your webpage. 🙂
I would do this in a tart pan and just cut out some smaller shapes as the top crust. I hope you love the recipe, please let me know if you have any other questions! xTieghan
What size circles are the pie crusts?
They are 3 inch circles. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Going to try a mix of peaches and berries in these… so many peaches from my tree right now. Wish I could share them with you!!
UGH I would love that! I hope this turns out amazing for you!! xTieghan
Strange question… would these work in camping pie irons over a fire?
So sorry I’m not familiar with camping pie irons, but you could certainly give it a go! I hope you love the recipe, please let me know if you have any other questions! xTieghan
never thought of making pretzel flour before, interesting idea
Thank you Ruth! xTieghan
Made these this morning and they are very yummy, especially the filling, but definitely salty. Buying ice cream now to see if it helps with the strong salty taste. These are very cute and the dough is a nice texture. I may try sugar on top instead of coarse salt the next go around. I think it comes down to personal preference.
Thank you so much Kristen! I am so glad this turned out so well for you! xTieghan
About what size of a circle did you use? I struggled with getting the top piece on cleanly so I think I need to make bigger, thinner pieces. Also, I didn’t see where it said to add the lemon zest so I just assumed into the jammy mixture! Can’t wait to grab them from the oven, even if they are a runny mess 😄
I used a 3 inch circle cookie cutter. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Also curious how big the dough circles should be. They sound delish.
I used 3 inch circles. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Can you use frozen berries?
Yes frozen berries will work! I hope you love the recipe, please let me know if you have any other questions! xTieghan
These were great! I made it without the pretzels and used lemon curd instead of jam because I had lemon curd and wanted to use it. Because of that, it was tart but had it with ice cream.
I’m not great at rolling out pies so had trouble getting enough circles for 8. I may do 1.5 of the dough next time just to make sure I have enough.
The dough was super flaky – really good!
Thank you Sarah!! I am really happy to hear that! I hope you continue to love this and other recipes of mine! xTieghan
How could i make these ahead? Leave them in the freezer overnight instead of just 15 min?
Yes you can freeze, bring back to room temp, and then bake when you are ready to enjoy. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi Tiegan! Was wondering how do you preserve the pies? Leave out at room temp or refrigerate? Thanks!
I would keep in an airtight container on the counter. I hope you love the recipe, please let me know if you have any other questions! xTieghan
my dough is so sticky. I tried adding more flour then more pretzel flour….Any suggestions…
Im so sad…
So sorry you are having issues with the dough! I would be able to help you more if I knew if you adjusted the recipe at all? I am wondering if you needed more all purpose flour. Please let me know how I can help! xTieghan
Made these pretty much exactly as written- I chose to dust them with sugar vs. salt. I also put them in the freezer and left them there, for a few hours, until ready to bake. The only adjustment was to bake them a few minutes longer. They were wonderful. Rave reviews all around. We enjoyed them with strawberry ice cream, though we all agreed they were excellent to just snack on. (That’s what happened to the leftovers!!) Thanks for this great recipe!!
Love to hear that Susan! Thank you so much for trying this! xTieghan
This looks so good and the pictures are fabulous. Can’t wait to try this recipe. Thank you for the sharing the recipe.
Thank you so much Albertina! xTieghan
So good! I was skeptical of the added jam, but it really adds flavor and depth. It took a little extra work, but it was definitely worth it!
Thank you so much Michelle! I am really happy to hear that! xTieghan
Hello – do you bake the indivicual pies in the lids of mason jars?
I used a 3 inch circle cookie cutter. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Just baked these up! Only thing I had to do differently was to chill the dough for a bit before cutting out my circles. Summer heat just made it too hard to work with. But other than that, can’t wait to eat them!
Thank you so much Rebecca!! I am really glad this turned out so well for you! xTieghan
They turned out wonderful, Tieghan! The only thing I changed was grated lemon peel to orange peel. The dough was very easy to work with. I don’t have a food processor but just used my magic bullit to grind up the pretzels. Worked like a charm! Thanks! Blueberry ones next!
Thank you so much Colleen! I am so glad this turned out so well for you! xTieghan
The filling in these is great! But my dough was WAY too flaky and dry… not a chance of picking them up with your hand. Any thoughts as to why? Could the dough have been rolled out too thin?? Thanks!
So sorry abut the dough! I am wondering if you adjusted the recipe at all? This would help me to better identify the problem. They could have been rolled out too thin, or I am wondering if you need to add a little more greek yogurt and if your butter was cold, this is key! I hope this helps for next time. xTieghan
What diameter do you make your dough circles? Also do you bake them on the parchment paper?
Looking forward to making these
I used a 3 inch circle cookie cutter and I baked them on the parchment paper. I hope you love the recipe, please let me know if you have any other questions! xTieghan
HOLY HECK YUMYUMYUM. I knew from the minute I ground those pretzels into flour that these would turn out heavenly but the final product was even better than I had imagined. Pretzels in pie dough is GENIUS. thx for another amazing recipe:)
I am so glad these turned out so well for you Anya! Thank you for trying it! xTieghan
Hey there! Great recipe. Any chance you could provide some weights for baking ingredients? Specifically, it would have been super helpful to know the grams for the pretzels in this recipe. Just a thought. Thanks again for all the amazing recipe ideas. – cas
Thanks for trying the recipe! I already have this feature, under the ingredients list if you click “metric”, the site will switch over to grams. Please let me know if you have any other questions! xTieghan
These were delicious! I used peaches and homemade peach jam for half of the pies and experimented with Nutella and mini marshmallows for the other half. Both turned out great. Thanks for another delicious recipe!
Thank you for trying this Amanda!! I am so glad it turned out so well for you! xTieghan
Is the 1 & 3/4 cup measurement for whole pretzels before crushing? If yes, how much would the measurement be once they are crushed? II already have finely ground pretzels and am not sure if I should measure out 1 & 3/4 cup of the flourlike/pretzels? Thanks! These look amazing!
Hey stacey, you need 1 & 3/4 cup measurement for whole pretzels before crushing into a very fine crumb/flour. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
This recipe was so much fun to make, I loved it! Perfect Saturday night treat. We thought the dough was a littttttle salty, (instead of adding pretzel salt to the top, we added sugar!) but overall a delicious and pretty easy dish that looks pretty. Thanks!
Thank you so much Emma! So glad this turned out so well for you! xTieghan