Santa Hand Pies, Straight From Your Own Kitchen
Your favorite Christmas baking find is the one your kids ask to do again.
Roll out the dough, let them press the mold shut, and lift out a hand pie with Santa's face on top.
One clamp cuts the circle, stamps the face and crimps the edge shut — all at once.
No fork-crimping. No frosting a face on by hand. Just a tray that looks like it came from a bakery, made at your own counter.
Sealed on all sides in one press, so the filling stays inside the pie
✓ They'll ask if you bought them
The face stamps in clean and deep, so it still shows after baking. Set the tray down and watch the table go quiet.
✓ A Christmas tradition kids can actually do
Small hands can work it. You roll, they press, the mold does the rest — no sharp cutters, no piping bags, no mess to referee.
✓ One clamp does 3 jobs at once
Most cookie cutters only cut. This one cuts, stamps the design and crimps the seal in a single motion, so nothing leaks in the oven.
✓ 9 designs in the set
Santa, gingerbread and more — enough shapes to fill a whole gift tray, or split between a class party and Christmas morning.
✓ Chill, press, bake — that's it
Works with homemade dough or the store-bought crust already in your fridge. Cold dough presses cleanest and holds the detail best.
What you get today
- Doretta Christmas hand pie press set — 11 designs
- Cuts, stamps and crimps in one motion
- Ready to use out of the box, no assembly
- Works with homemade or store-bought dough
- Free tracked shipping
- 30-day money-back guarantee
Seasonal production run — once this batch sells out, restock pricing may change.
Bring Doretta to your kitchen today and start the Santa hand pie tradition your kids will ask for every year.
30-day at-home trial
Try Doretta at home for 30 days. If it doesn't deliver the intended result or isn't as easy to use as described, return it for a full refund.
Frequently asked questions
Can the mold go in the oven?
No. It's a cold-dough tool only. Press your pies, lift them out onto a lined baking sheet, then bake. The mold stays on the counter.
Will the dough stick inside the mold?
Chill your dough first and dust the mold lightly with flour. Cold dough releases cleanly and holds the pressed detail much better than soft, warm dough.
How thick should I roll the dough?
About the thickness of a store-bought pie crust. Too thin and the seal tears; too thick and the stamped design flattens out as it bakes.
Can I use these for anything besides pies?
Yes. They work for filled cookies, empanada-style pockets, and shaped sugar cookies. The crimped edge just means the filling stays put.
How to use
- Step 1: Chill your dough for 20–30 minutes. Cold dough gives the sharpest detail.
- Step 2: Roll it out and lay a sheet over the open mold.
- Step 3: Add about a spoonful of filling in the center. Lay a second sheet of dough on top.
- Step 4: Close the mold and press firmly for 1–2 seconds. Open, lift out the pie, and bake on a lined sheet.
Specifications
- Size: See the size chart tab for full mold dimensions
- Material: Food-safe plastic (cold use only — not oven-safe)
In the box
