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Baking Sourdough Cherry Hand Pies with Freshly Milled Flour feels like stepping into a storybook—flaky, golden pastry enveloping homemade cherry jam or old-fashioned cherry pie filling, each bite a taste of heritage and home. The sourdough starter or discard deepens the flavor, while the nutty warmth of freshly milled soft wheat flour creates a crust so tender, it belongs in a cottage kitchen from another time. Whether you’re baking for a special occasion or simply craving the romance of old-world baking, this is a recipe you’ll find yourself returning to time and time again—so go ahead, print it out, tuck it into your favorite cookbook, and make it a part of your own kitchen story.
Baking with freshly milled flour is a return to tradition, bringing a depth of flavor and texture that store-bought flour simply can’t match. After years of perfecting my approach to sourdough baking, I created this hand pie recipe to highlight the incredible difference that sourdough discard and freshly milled flour make in both texture and taste.
The process feels nostalgic—combining flour with ice water, mixing in sourdough discard, rolling out soft layers on a lightly floured work surface, and sealing in the perfect size portions of homemade cherry pie filling. As these hand pies bake, the scent of flaky crust and bubbling fruit fills the kitchen, wrapping everything in cozy warmth.
I love making these in the winter, especially for Valentine’s Day, when a homemade treat feels extra special. But I bake them year-round, swapping cherry pie filling for homemade vanilla bean peach jam in the summer. A sprinkle of coarse sugar caramelizes as it bakes, creating a crisp, golden brown topping. Enjoy these pies with a cup of cherry blossom tea (blog post coming soon!) and turn any afternoon into a cozy, comforting moment.
The sourdough discard adds a subtle tang, balancing perfectly with the sweet cherry filling. This is slow living at its finest—taking the time to roll out dough, stir together a homemade filling, and create something truly special. If you love baking from scratch, these hand pies will quickly become a favorite in your kitchen too!
Why You’ll Love This Sourdough Cherry Hand Pies with Freshly Milled Flour Recipe
- 01. Flaky & Buttery Layers – The sourdough simplified puff pastry creates a light, delicate texture with every bite. You can also use this sourdough pie crust recipe as well.
- 02. Perfectly Sweet & Tangy – The cherry filling balances natural fruit sweetness with a hint of tartness.
- 03. Wholesome & Nutritious – Made with freshly milled flour, these hand pies offer extra fiber and flavor.
- 04. Freezer-Friendly – Make a batch ahead of time and freeze for easy desserts later.
Ingredients
- Freshly Milled Soft Wheat Flour – The secret to a tender, flavorful crust. Weigh it after sifting for accuracy.
- Sourdough Discard – Sourdough enhances the dough’s texture while adding a subtle depth of flavor.
- Sweet Cherries – Fresh or frozen, these give the perfect balance of sweetness and tartness in every bite. Or use cherry jam or cherry pie filling.
Find the full list of ingredients and exact measurements in the printable recipe card below.
Creative Twists & Variations
- Mixed Berry Hand Pies: Swap cherries for a blend of raspberries and blueberries.
- Almond Cherry Filling: Add a splash of almond extract for a nutty depth of flavor.
- Cinnamon Sugar Topping: Sprinkle a mix of cinnamon and coarse sugar for extra warmth.
- Savory Hand Pies: Add cheese and caramelized onions instead of sugar and cherries!
Tools you may need
- Grain Mill – Freshly grind your flour for the best texture and flavor.
- Pastry Cutter – Helps achieve the perfect flaky dough texture.
- Cherry Pitter – If using fresh cherries, this makes prepping fresh cherries quick and easy.
- Rolling Pin – Essential for evenly rolling out the pastry dough.
Step-by-Step Instructions for Sourdough Cherry Hand Pies with Freshly Milled Flour
Make the Sourdough Simplified Puff Pastry Dough (you can use ready-made pie crust, puff pastry. Or to make your own regular pie crust or sourdough pie crust , visit these links)
Step 1: Prepare the Dry Ingredients – Mill soft white wheat berries on the finest setting of your grain mill, ensuring you have enough to meet the exact amount listed in the recipe card. Once milled, sift the flour through a #40 sieve to remove excess bran, creating a light, silky consistency ideal for pastry. This step ensures the flaky crust remains tender while still benefiting from the freshness and depth of flavor that freshly milled flour provides. In a food processor or by hand, combine the sifted freshly milled flour and salt. Pulse a few times to evenly distribute the salt throughout the flour.
Step 2: Cut in the Butter – Add small cubes of very cold butter to the flour mixture. Pulse or use hands until the butter is coated in flour and the mixture resembles coarse crumbs with visible chunks of butter. Both ways work great!
Step 3: Add the Liquid – In a small bowl, whisk sourdough discard with cold water. Slowly drizzle the cold water into the food processor while pulsing until the dough starts to clump together.
Step 4: Shape and Chill – Turn the dough onto a lightly floured surface. Gently press the dough together into a rough rectangle, wrap tightly in plastic wrap, and refrigerate for at least 1-2 hours.
Step 5: First Roll and Fold – On a lightly floured surface, roll the chilled dough into a 12×18-inch rectangle. Fold the dough into thirds like a letter, then fold in half. Wrap and chill for 30 minutes.
Step 6: Repeat the Lamination – Roll out the dough again, fold it into thirds, then in half. Repeat this process once more, chilling in between. This step creates flaky layers.
Step 7: Final Chill and Roll – Refrigerate the dough for at least 30 minutes before rolling it out for cutting and assembling the hand pies.
Make the Cherry Filling Or Use Cherry Jam
Step 8: Combine Ingredients – In a medium saucepan, add pitted cherries, sugar, cornstarch, lemon juice, and butter. Stir to combine.
Step 9: Cook the Filling – Heat over medium-low, stirring frequently, until the cherries release their juices and the mixture begins to thicken.
Step 10: Cool the Filling – Remove from heat and let the cherry filling cool completely before using. If using cherry jam, stir it in once the mixture has cooled.
Assemble the Hand Pies
Step 11: Roll Out the Dough – On a lightly floured surface, roll the chilled dough to ⅛-inch thickness. Use a round cutter or knife to cut out circles or squares, re-rolling scraps as needed.
Step 12: Chill the Cut Dough – Place the cut pieces on a parchment-lined baking sheet and refrigerate for 10 minutes to firm up before filling.
Step 13: Fill the Hand Pies – Spoon a small amount of cherry filling or cherry jam onto half of the dough rounds, leaving a border around the edges.
Step 14: Seal the Edges – Lightly brush the edges with egg wash. Fold the circle of dough on top and press firmly to seal.
Crimp edges with a fork for a decorative finish.
Step 15: Create Steam Vents – Use a small knife to cut slits or decorative shapes on the top layer of the hand pies to allow steam to escape.
Step 16: Final Chill Before Baking – If the pies feel warm, chill them in the freezer for 10 minutes before baking to ensure flakiness.
Bake the Hand Pies
Step 17: Preheat the Oven – Set the oven to 375°F and line two baking sheets with parchment paper.
Step 18: Apply Egg Wash – Lightly brush the tops of the hand pies with egg wash for a golden finish.
Step 19: Sprinkle with Sugar – If desired, sprinkle coarse sugar over the tops before baking for extra crunch and sweetness.
Step 20: Bake the Pies – Place in the oven and bake for 28-32 minutes, rotating the pans halfway through. Check puff pastry versions around 25 minutes.
Step 21: Cool Before Serving – Transfer hand pies to a wire rack and let them cool slightly before enjoying.
Step 22: Optional Glaze – If adding a glaze, whisk together powdered sugar, milk, and vanilla. Drizzle over completely cooled hand pies before serving.
Tips for Perfect Hand Pies
- Chill Your Dough – Cold dough results in a flakier crust, so don’t skip the refrigeration steps. If the butter starts to soften while rolling, pop the dough back in the fridge for 10–15 minutes before continuing.
- Avoid Overfilling – Too much filling will make it harder to seal the pies properly. If any juices leak onto the edges, wipe them away before sealing to ensure a tight crimp.
- Vent the Tops – Cutting small slits allows steam to escape, preventing soggy crusts. If you’re feeling creative, use a small cookie cutter to create decorative vents before placing the top layer of dough.
- Rotate the Pans – Ensures even browning while baking. Every oven heats differently, so check for golden-brown tops and adjust the bake time slightly if needed.
More detailed tips can be found in the printable recipe card below.
What is Freshly Milled Flour?
Freshly milled flour retains more nutrients and natural oils than store-bought flour, making it more flavorful and wholesome. Milling your own flour just before baking ensures a lighter, airier texture in pastries, breads, and hand pies (if properly sifted with either a #40, #50, or #60 sieve). If you’re new to baking with fresh flour, try using soft white wheat for tender baked goods.
Why Use Sourdough Discard?
Sourdough discard adds a subtle tang and helps improve dough texture without needing additional leavening. In this recipe, it enhances the puff pastry layers, making them lighter and more flavorful. If you have extra discard on hand, this is a great way to use it!
Cozy Pairings for Hand Pies
- Honey Lavender London Fog Latte – A warm, floral-infused tea latte that pairs beautifully with the flaky, buttery crust of these hand pies.
- Homemade Spiced Chai Latte Mix – The perfect balance of cinnamon, cardamom, and cloves enhances the sweet-tart cherry filling.
- Chocolate Caramel Ice Cream – A decadent treat that melts beautifully alongside a warm, freshly baked hand pie.
- Hearty Homemade Minestrone Soup – A comforting, veggie-packed soup with authentic Italian flavors makes for a cozy, well-rounded meal.
Alternative Pie Crust Options
If you’d like to make these hand pies without freshly milled flour, try one of our other pie crust recipes:
- Sourdough Pie Crust (All-Purpose Flour) – A tender, buttery crust with the depth of sourdough.
- Classic All-Butter Pie Crust – A traditional flaky pie crust made with all-purpose flour, perfect for any filling.
No matter how you enjoy them, these hand pies make every bite feel like a cozy, homemade treat!- Homemade Cherry Jam – A perfect way to use extra cherries.
Storage Tips for Sourdough Cherry Hand Pies with Freshly Milled Flour
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Keep in a sealed container for up to 5 days.
- Freezer: Freeze unbaked pies for up to 1 month; bake straight from frozen.
- Reheating: Warm in a 325°F oven for 5-7 minutes for a fresh-baked taste.
FAQ’s
Can I use store-bought flour instead of freshly milled flour?
Yes, while freshly milled flour adds extra flavor and texture, you can substitute it with all-purpose flour in the same quantity. If using store-bought flour, sift it before measuring for the best results.
What if I don’t have sourdough discard?
You can substitute sourdough discard with an equal amount of ice-cold water or buttermilk. However, the discard adds a slight tang and enhances the flaky texture, so the flavor will be slightly different without it.
Can I freeze these hand pies?
Absolutely. Freeze unbaked hand pies on a cookie sheet until firm, then transfer them to an airtight container. Bake straight from frozen at 375°F (190°C) for 30-35 minutes. Baked hand pies can also be frozen and reheated in a 325°F (163°C) oven for 5-7 minutes.
How do I prevent the filling from leaking out?
Make sure to seal the edges well by pressing them firmly together and crimping with the tines of a fork. Avoid overfilling—1-2 tablespoons per hand pie is ideal. Cutting small steam vents on the top of each pie helps release moisture and prevents bursting while baking.
More Cozy Homemade Recipes from the Cottage;
- Homemade Cherry Jam Low Sugar with Pomona Pectin
- The Best Sourdough Scones with Raspberry & White Chocolate
- Creamy Crawfish and Shrimp Étouffée Recipe
- Sourdough Beignets Recipe – Use Your Discard or Starter!
- The Best Homemade Baked Ziti Recipe for a Cozy Dinner
Hi, I’m Emily Rider, the baker behind The Modern Day Cottage. With over 24 years of experience in sourdough baking and freshly milled flour, I’ve spent years perfecting homemade recipes that bring warmth and flavor to every kitchen.
My passion for milling fresh grains and crafting traditional recipes comes from generations of home bakers in my family. I love sharing everything I’ve learned so you can enjoy baking from scratch with confidence.
Golden, crispy, and full of sourdough flavor! If you loved these Sourdough Cherry Hand Pies with Freshly Milled Flour, don’t forget to come back and give them a 5-star rating! ⭐️
How did yours turn out—drop a comment below ⬇️ and let me know if you tried an overnight ferment or added your favorite twist.
Want more sourdough recipes and cozy cottage inspiration, join our email list so you never miss a delicious homemade recipe!
Sourdough Cherry Hand Pies
Ingredients
- For the Sourdough Puff Pastry Dough
- 2 cups 240g freshly milled soft wheat flour
- 1 cup 226g unsalted butter, cold and cubed
- ½ cup 120g sourdough discard
- ⅓ cup 80ml ice water
- ½ tsp 3g salt
- For the Cherry Filling
- 2 cups 320g pitted sour cherries, fresh or frozen
- ½ cup 100g granulated sugar
- 2 tbsp 16g cornstarch
- 1 tbsp 15ml lemon juice
- 1 tbsp 14g unsalted butter
- 2 tbsp 28g brown sugar
- ½ tsp 2g cinnamon
- For Assembly & Baking
- 1 large egg for egg wash
- 2 tbsp 24g turbinado sugar (optional)
- Flour for dusting as needed
How To Make
- In a large mixing bowl, combine 2 cups (240g) of freshly milled soft wheat flour and ½ tsp (3g) of salt. To ensure accurate measurement, begin by milling 3½ cups of soft white wheat berries on the finest setting of your grain mill. Once milled, sift the flour using a #40 sieve to remove excess bran, creating a light, pastry-quality flour perfect for a flaky crust. After sifting, weigh the flour to ensure you have exactly 240g (2 cups). Since milling and sifting can slightly alter volume, always mill extra berries to account for any loss during sifting.
- Using a pastry blender, cut in 1 cup (226g) of cold unsalted butter until the mixture resembles coarse crumbs with visible pea-sized butter pieces.
- In a medium bowl, whisk together ½ cup (120g) of sourdough discard and ⅓ cup (80ml) of ice water.
- Gradually pour the liquid into the flour mixture, stirring with a wooden spoon until a shaggy dough forms.
- Turn the dough onto a lightly floured work surface and shape it into a rough rectangle. Wrap tightly in plastic wrap and refrigerate for at least 2 hours.
- After chilling, roll the dough into a 12×18-inch rectangle on a floured surface. Fold it into thirds, then fold in half. Refrigerate for 30 minutes.
- Repeat the rolling and folding process twice more, chilling between folds. This creates flaky layers.
- In a medium saucepan over medium heat, combine 2 cups (320g) of pitted sour cherries, ½ cup (100g) of granulated sugar, and 2 tbsp (16g) of cornstarch.
- Add 1 tbsp (15ml) of lemon juice, 1 tbsp (14g) of unsalted butter, and 2 tbsp (28g) of brown sugar. Stir until combined.
- Cook over medium heat, stirring frequently with a wooden spoon, until the cherries release juices and the mixture thickens (about 5-7 minutes).
- Remove from heat and let cool completely before using.
- Roll out the chilled dough on a lightly floured work surface to ⅛-inch thickness.
- Using a sharp knife or a pie plate, cut out circles of dough (about 4-5 inches in diameter).
- Place cut dough rounds onto a parchment-lined cookie sheet and refrigerate for 10 minutes.
- Spoon 1-2 tbsp of cherry filling into the center of half the dough rounds.
- Lightly brush the edges of the dough with an egg wash (1 beaten egg with 1 tbsp of water).
- Place the remaining dough rounds on top of each filled piece and press the edges firmly to seal.
- Use the tines of a fork to crimp the edges securely.
- Cut small steam vents on top of each pie using a sharp paring knife.
- Brush the tops of each hand pie with egg wash and sprinkle with 2 tbsp (24g) of turbinado sugar.
- Preheat oven to 375°F (190°C) and line a half sheet pan with parchment paper.
- Place pies onto the prepared pan, leaving space between them.
- Bake for 28-32 minutes, rotating the pan halfway through, until the crust is golden brown.
- Transfer to a wire rack and let cool for at least 10 minutes before serving.
- Enjoy!
Notes
- Keep Your Butter Cold for a Flaky Crust – Cold butter creates steam pockets as it bakes, making the crust flaky. If your butter starts to soften while mixing or rolling, refrigerate the dough for 10-15 minutes before continuing.
- Don’t Overwork the Dough – Overmixing or handling the dough too much can develop gluten, making it tough instead of tender. Mix just until the ingredients come together, and avoid kneading like bread dough.
- Chill the Dough Between Steps – Each chill step is essential for maintaining layers in the sourdough puff pastry. If the dough becomes too soft while rolling, refrigerate it for at least 10 minutes before proceeding.
- Properly Seal the Hand Pies – A weak seal can cause the filling to leak. Brush the edges of the dough lightly with egg wash before pressing the layers together, then crimp firmly with the tines of a fork to ensure they stay closed while baking.
- Vent the Tops to Prevent Soggy Crusts – Use a sharp knife to cut small slits on top of each pie before baking. This allows steam to escape and keeps the bottom crust from getting soggy.
- Watch for Even Browning in the Oven – Rotate your cookie sheet halfway through baking to ensure the pies brown evenly. If they brown too quickly, loosely tent them with foil for the last 5 minutes of baking.
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