Line a jelly roll pan with parchment paper or a silpat baking mat. Set aside.

Roll out your pie crust on a floured work surface and roll out your homemade pie dough or roll your store bought pie crust out on the lined baking sheet or a lightly floured surface. Be sure your store-bought crust has reached room temperature so it is easy to roll out.

Cut the pie crust into cute shapes using a cookie cutter or cut into rectangles or circles.

Place the pie crust shapes evenly spaced on the baking sheet and add a small amount of your chosen pie filling in the center of the crust and spread around leaving 1/2 inch of space around the edges of the crust.

Place your top pie crust on the lower pie crust. I chose to cut out a smaller shape on the top crust to let some of the filling show through. You can also cut small slits or cut small holes or poke holes with a fork so the pie can breathe while it is cooking.

Press all around the edges of the pie so that the two crusts seal together.

Go around and preserve the tines of a fork for extra sealing.

Make an egg wash ( a whole egg, egg yolk, or egg white mixed with a small amount of water, milk, or cream) and brush it onto the top of each hand pie crust to give your crust that shiny golden brown finish.

Bake or fry according the the directions below. For these pies I baked them in a 350 degree oven for 12-15 minutes or until they are golden brown.

Remove from the oven and let them cool for at least 10-15 minutes so they are room temperature.

Serve as is or add a powdered sugar glaze or a dusting of powdered sugar or sprinkles.