Pies & TartsScandinavianMedium

Oat and Barley Cherry Crumble Hand Pies

Name: Oat and Barley Cherry Crumble Hand Pies
Prep time: 40 min
Cook time: 25 min
Total time: 1 h 5 min
Yield: 6 servings
Cuisine: Scandinavian
Ingredients: 1 cup (100 g) oat flour; ¾ cup (90 g) barley flour; ¾ cup (90 g) all-purpose flour; 6 tablespoons (85 g) unsalted butter, cold, cut into ½-inch (1.25 cm) cubes; 2 tablespoons (25 g) granulated sugar; ¼ teaspoon (1½ g) fine sea salt; 3 tablespoons (45 ml) cold water, ice cold; 1½ cups (300 g) frozen or fresh tart cherries, pitted, fresh, or thawed if frozen; ⅓ cup (65 g) brown sugar, packed; 1½ tablespoon (12 g) cornstarch; ½ teaspoon (3 g) lemon zest, finely grated; ¼ teaspoon (1¼ ml) vanilla extract; ½ cup (50 g) rolled oats; ¼ cup (30 g) barley flour; 4 tablespoons (57 g) unsalted butter, cold, cut into small pieces; ¼ cup (50 g) brown sugar, packed; ⅛ teaspoon (¾ g) fine sea salt; ¼ teaspoon (½ g) ground cardamom (optional); 1 (50 g) large egg, beaten with 1 tablespoon (15 ml) water, for egg wash

From the MyKitchenBank Kitchen

Individual hand pies with a rustic Scandinavian twist, featuring a tender oat and barley flour pastry crust filled with tart cherries and topped with a buttery crumble. These pies are sturdy enough to hold in your hand, with a nutty flavor from the whole grains and a rich cherry filling that balances sweet and tart.

Prep: 40 min
Cook: 25 min
Wait: 45 min
Total: 1 hr 50 min
Makes: 6 hand pies

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Ingredients

6 servings

For the pastry
1 cup (100 g) oat flour
¾ cup (90 g) barley flour
¾ cup (90 g) all-purpose flour
6 tablespoons (85 g) unsalted butter, cold, cut into ½-inch (1.25 cm) cubes
2 tablespoons (25 g) granulated sugar
¼ teaspoon (1.5 g) fine sea salt
3 tablespoons (45 ml) cold water, ice cold
For the filling
1½ cups (300 g) frozen or fresh tart cherries, pitted, fresh, or thawed if frozen
⅓ cup (65 g) brown sugar, packed
1½ tablespoon (12 g) cornstarch
½ teaspoon (3 g) lemon zest, finely grated
¼ teaspoon (1.3 ml) vanilla extract
For the crumble topping
½ cup (50 g) rolled oats
¼ cup (30 g) barley flour
4 tablespoons (57 g) unsalted butter, cold, cut into small pieces
¼ cup (50 g) brown sugar, packed
⅛ teaspoon (0.8 g) fine sea salt
¼ teaspoon (0.5 g) ground cardamom (optional)
1 (50 g) large egg, beaten with 1 tablespoon (15 ml) water, for egg wash

Equipment (10)

Large mixing bowl
Medium mixing bowl
Small bowl
Measuring cups and spoons
Pastry cutter or fork
Rolling pin
2 large baking sheets (17×12 inches / 43×30 cm)
Parchment paper
Kitchen towel or plastic wrap
2-inch (5 cm) round cookie cutter or small glass

Steps

Before you start

Remove butter from refrigerator 15 minutes before starting
Preheat oven to 375°F (190°C) about 10 minutes before baking
Line two large baking sheets with parchment paper
Measure all flour and have ingredients ready to mix

1
Mix the pastry dough
- In a large mixing bowl, whisk together oat flour, barley flour, all-purpose flour, granulated sugar, and fine sea salt.
- Add the cold butter cubes and use a pastry cutter or fork to work the butter into the flour mixture until it resembles coarse breadcrumbs with pea-sized pieces of butter still visible throughout.
- Sprinkle the ice-cold water over the mixture 1 tablespoon (15 ml) at a time, gently tossing with a fork until the dough just comes together.
- Do not overmix.
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Ready when: Dough forms a shaggy ball when gently pressed; small flecks of butter should still be visible
Tip: Keep all ingredients and tools cold to prevent the butter from softening, which ensures a flaky crust. Work quickly and avoid squeezing the dough.
2
Chill the pastry dough
- Shape the dough into a disk, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes.
- This allows the gluten to relax and the butter to firm up again, resulting in a more tender, flaky pastry.
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Ready when: Dough is firm when touched but still slightly pliable
Tip: If the dough is too cold and hard to roll out, let it sit at room temperature for 5–10 minutes before proceeding.
3
Prepare the cherry filling
- In a medium mixing bowl, combine the tart cherries, brown sugar, cornstarch, lemon zest, and vanilla extract.
- Stir gently until the cornstarch is fully incorporated and the cherries are evenly coated.
- Set aside to macerate for 5 minutes while you prepare the crumble.
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Ready when: Mixture looks glossy and cherries are coated in the sugar-cornstarch mixture
Tip: If using fresh tart cherries, you can prepare this while the dough chills to save time.
4
Make the crumble topping
- In a small bowl, whisk together rolled oats, barley flour, brown sugar, fine sea salt, and ground cardamom if using.
- Add the cold butter pieces and use your fingertips to work the butter into the dry ingredients until the mixture resembles coarse breadcrumbs with walnut-sized clumps.
- Set aside.
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Ready when: Mixture resembles coarse breadcrumbs with some pea- to walnut-sized butter clumps visible
Tip: Keep your hands cool and work quickly to prevent the butter from melting. The larger clumps of butter create a crunchier, more textured topping.
5
Roll out the pastry
- Remove the chilled dough from the refrigerator and let it sit at room temperature for 5 minutes if very cold.
- On a lightly floured surface, roll out the dough to ⅛-inch (3 mm) thickness.
- Using a 2-inch (5 cm) round cookie cutter or small glass, cut out 12 circles.
- Transfer 6 circles to the prepared baking sheet, spacing them about 2 inches (5 cm) apart.
- Cover the remaining 6 circles with plastic wrap and refrigerate.
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Ready when: Dough is rolled evenly to ⅛ inch thick and circles are uniform in size and shape
Tip: Chill the circles again before filling if the dough begins to feel warm or sticky. This prevents them from spreading too much in the oven.
6
Assemble the hand pies
- Place about 1 tablespoon (15 ml) of the cherry filling in the center of each of the 6 pastry circles on the baking sheet, leaving a ½-inch (1.25 cm) border.
- Top each with a reserved pastry circle and gently press the edges together.
- Use the tines of a fork to seal and crimp the edges all the way around, creating a decorative pattern.
- Prick the top of each pie 2–3 times with the fork to allow steam to escape.
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Ready when: Pies are sealed and edges are crimped evenly with fork marks visible; steam vents are pierced in the top
Tip: Don't overfill the pies or the filling may leak out during baking. Work quickly so the pastry stays cool.
7
Apply egg wash and add crumble
- Brush the top surface of each sealed pie lightly with the beaten egg wash.
- Divide the crumble topping evenly among the 6 pies, mounding about 1 tablespoon (15 ml) on top of each one, then gently press it onto the pastry with your fingers so it adheres.
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Ready when: Egg wash coats the pastry with a light sheen; crumble topping is evenly distributed and partially adheres to each pie
Tip: Don't press the crumble too hard or it will compact and become dense rather than crumbly when baked.
8
Bake the hand piesOven 375°F / 190°C
- Preheat the oven to 375°F (190°C).
- Place the baking sheet with the assembled pies in the center of the preheated oven and bake for 22–25 minutes, until the pastry is light golden brown and the filling just begins to bubble slightly at the edges of the pies.
- The crumble topping should be golden and feel crisp to the touch.
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Ready when: Pastry is light golden brown; cherry filling just begins to bubble at the edges; crumble topping is golden and crisp
Tip: Watch the pies from about the 20-minute mark. If the edges or crumble begin to darken too much before the filling sets, loosely tent them with foil for the remaining baking time.
9
Cool and serve
- Remove the baking sheet from the oven and let the hand pies cool on the sheet for 10 minutes.
- This allows them to set slightly so they hold together when you pick them up.
- Transfer to a wire rack or serving plate to cool completely or enjoy warm.
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Ready when: Pies are cool enough to handle and feel firm when gently pressed; filling is set but still warm
Tip: These pies are excellent served warm with a dollop of sour cream or crème fraîche, which complements the tart cherries beautifully.

Good to know

Tips

Keep all pastry ingredients and tools as cold as possible before mixing. A cold dough is a flaky dough, so work quickly and avoid handling it more than necessary.
The ⅛-inch (3 mm) thickness is key—thinner pastry is more delicate and flaky, while thicker pastry can become tough. Use your rolling pin to check the thickness visually against a ruler if needed.
Don't skip the egg wash and final prick holes. The egg wash creates a beautiful golden color and slight shine, while the steam vents prevent the pastry from puffing too much and splitting unevenly.
These pies are at their best served warm or at room temperature within a few hours of baking. The pastry is crispest then, and the cherry filling is still soft and jammy. If you plan to eat them the next day, refresh them gently in a warm oven.

Make ahead

You can assemble the hand pies up to 4 hours ahead and refrigerate them on the baking sheet, covered with plastic wrap. Bake them directly from the cold state, adding 2–3 minutes to the baking time. Alternatively, bake them completely and reheat gently in a 300°F (150°C) oven for 5–8 minutes before serving.

Storage & reheating

Store cooled hand pies in an airtight container at room temperature for up to 2 days. They can be refrigerated for up to 4 days or frozen for up to 3 months. To reheat, wrap loosely in foil and warm in a 300°F (150°C) oven for 8–10 minutes from room temperature, or 12–15 minutes from frozen.

Substitutions

frozen or fresh tart cherries, pitted → equal weight of fresh or frozen blackberries, blueberries, or a mix of berries. Red currants and gooseberries also work beautifully in these pies and maintain a tart profile. Reduce the cornstarch slightly if using very juicy berries, as they release more liquid.
barley flour → an equal amount of rye flour, spelt flour, or additional oat flour. Each substitute offers a different flavor profile. Rye brings earthiness, spelt adds a slightly sweet nuttiness, and extra oat flour makes the pies milder in grain flavor. The texture will remain tender.
rolled oats → ½ cup (50 g) of chopped toasted almonds, walnuts, or hazelnuts. Nuts add richness and crunch. Toast them lightly first for better flavor. You may need to increase the cold butter slightly for better cohesion if using nuts alone.
ground cardamom → ½ teaspoon ground ginger, ¼ teaspoon ground cinnamon, or ⅛ teaspoon ground clove. Any of these spices amplifies the Scandinavian character. Ginger offers warmth, cinnamon adds classic sweetness, and clove brings depth. Use sparingly as these spices are potent.