Smore Hand Pies (Gluten-Free Option)
Prep time: 
Cook time: 
Total time: 
Serves: 9 3" Hand Pies
  • 2 cups all-purpose flour *gluten-free option - see notes below
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 cup cold unsalted butter - cut into cubes
  • 1/2 cup cold sour cream
  • 1 cup mini marshmallows - or marshmallow fluff
  • 1 cup chocolate chips or chunks
  • 1/2 cup graham crackers - crushed in a food processor
  • 1/4 cup brown sugar
  • egg wash - see notes below
  1. In a large bowl whisk together the flour, salt, and baking powder together.
  2. Add the cubed butter and with your hands, work into the flour mixture until its the consistency of wet sand.
  3. Stir in the sour cream, the dough will be very wet.
  4. On a well floured surface knead the dough until it all comes together.
  5. Roll your dough with a rolling pin into a rough 8 x 10 rectangle and fold into thirds - like folding a letter.
  6. Rotate your dough 90 degrees and roll out again to a rough 8 x 10 rectangle, fold into thirds once more and tightly wrap in saran wrap and chill in the fridge for at least 30 minutes.
  1. While your dough is chilling get your fillings ready.
  2. Place your marshmallows, chocolate chunks, graham crackers and brown sugar in separate small bowls.
  3. Once your dough is chilled preheat your oven to 425 degrees, line your baking sheet with your silpat or parchment paper and set aside.
  4. Remove dough from fridge and on a well floured surface roll out to a rough 14 x 14 square.
  5. Using a 3 inch cookie cutter or cup, cut out as many circles as you can, keeping the number of circles even.
  6. Re roll the scraps and continue to cut out until you run out of dough.
  7. Place 6 of the circles on your silpat and place marshmallows, chocolate chunks and graham crackers in the middle of the circle - leaving a small border around the outside.
  8. Brush the small boarder around each hand pie with your egg wash.
  9. Place another circle on top each of the 6 bottoms and seal pies together by crimping with a fork.
  10. Brush the pies with your egg wash and sprinkle with brown sugar.
  11. With a sharp knife cut 2 - 3 air vents into the top of the pie.
  12. Bake in the oven for 15-17 minutes or until they are golden brown.
  13. Remove pies from the oven and allow to cool for 5-10 minutes before transferring to a wire cooling rack.
  14. *Notes:
  15. If you want to make these gluten free instead of 2 cups of the all-purpose flour, use 2 cups of my Gluten Free Flour Mix
  16. To make your egg wash, lightly beat one egg with 1 tbsp of water.
Recipe by Stacey's Recipes at