Strawberry Hand Pies
There’s no better way to celebrate strawberry season or Valentine’s Day than with these delicious strawberry hand pies. They have a flaky, buttery pie crust enveloping a juicy, homemade strawberry filling.
These mini pies are just like an individual slice of pie. This sweet treat is similar to these strawberry turnovers, but I’ve made them with flaky pie crust, while my turnover recipe uses rough puff pastry instead. I use a laminating method when making my flaky pie dough, similar to puff pastry, so it creates beautiful layers.
You can make these pies in different shapes that you like using a large cookie cutter or tracing around a piece of cardboard! I usually use a circle cookie cutter (just like in these blackberry hand pies). For Valentines Day, I make large hearts instead by tracing around a cardboard heart shape.
Ingredients
Here’s what you need for these cute little hand pies. Find the full recipe in the printable recipe card at the bottom of this post.
- Pie dough (homemade flaky crust is preferred)
- Egg for egg wash
- Frozen or fresh strawberries, diced
- Granulated sugar
- Lemon juice and lemon zest
- Cornstarch
- Vanilla extract
Method
Pastry
Mix flour, sugar, and salt in a large bowl or the bowl of a food processor. Add the cold butter cubes to the flour.
Use a pastry cutter or pulse the food processor to cut the butter into small pieces until the mixture resembles coarse bread crumbs with pea-sized pieces of butter in there too.
Add the yogurt to the bowl and stir until the dough comes together. Use your hands to combine it into a shaggy dough, and only add in as much chilled water as needed, a teaspoon at a time.
The dough should hold together when pressed but should not be sticky. If the butter has softened or the dough is warm, refrigerate it for 30 minutes before proceeding.
Roll the dough into a rough 10-inch (25cm) rectangle on a lightly floured work surface. Fold the bottom third of the dough up to the middle, then fold the top third over it, creating a pamphlet shape.
Turn the dough a quarter turn, and repeat the roll-and-fold process twice more.
Cut the dough into two equal portions, and gently shape each piece into a flat disc using your cupped hands.
Wrap each dough disc tightly in plastic wrap and chill for at least 2 hours. Chill it in the refrigerator for at least 2 hours or up to 2 days before using it.
Homemade Strawberry pie filling
Combine strawberries, sugar, cornstarch, lemon juice, lemon zest, vanilla, and salt in a saucepan. Place it over medium heat and stir regularly while the strawberries release their juices.
As the mixture comes to a boil, it will thicken quickly, become jelly-like, and lose its cloudy appearance.
Let it boil while stirring for a full 2 minutes until thickened. Scoop the filling into a small bowl.
Let it chill in the refrigerator until completely cold. It will thicken more as it cools.
Assembling the Hand Pies
Roll half the refrigerated pie dough out on a lightly floured surface until it’s about ¼ inch (6mm) thick. Cut out pastry rounds using a 3-inch/7.5cm round cookie cutter.
You can reuse the excess dough scraps left after cutting to roll more rounds. Stack the scraps on each other to keep the layers, then roll them out again.
Brush the edge of a dough round with egg wash.
Place a heaped tablespoon of the cold strawberry mixture into the center, then cover with another dough round.
Place a second piece of dough on top of the strawberry filling and press down with your fingertips.
Press around the edges of the pastry with the tines of a fork to seal it properly.
Use a pastry brush to brush the tops of each pie with egg wash. Use a knife to slit the tops of the hand pies a few times to allow steam to escape.
Sprinkle coarse sugar on top of each pie. Place them onto a parchment paper-lined baking sheet.
Place the pies in the refrigerator while you preheat the oven to 400°F (200°C).
Bake the pies for approximately 20-24 minutes until puffed and deep golden brown. After baking, let them cool to room temperature or slightly warm before serving.
Serve them as they are or with a scoop of vanilla ice cream.
Storing
Store any leftover hand pies in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. These can also be frozen for up to 3 months.
Related recipes
- Easy Strawberry Cake Filling
- Strawberry Pop Tarts
- Cherry Pie with Frozen Cherries
- Easy Blueberry Pie with Frozen Blueberries
Strawberry Hand Pies
These strawberry hand pies have a flaky, buttery pie crust enveloping a juicy, homemade strawberry filling.
Ingredients
Pastry
- 312g (2 ½ cups) all-purpose flour or pastry flour
- 1 teaspoon sugar
- ¾ teaspoon salt
- 225g (1 cup) butter, cold
- 120g (½ cup) natural yogurt, cold (see notes for substitutions)
- Ice-water as needed
Strawberry Filling
- 340g (12oz) chopped strawberries, fresh or frozen
- 50g (¼ cup) granulated sugar
- 2 Tablespoons cornstarch
- 1 Tablespoon lemon juice
- ½ Tablespoon lemon zest
- ⅛ teaspoon salt
Topping
- Large egg + 1 Tablespoon water, whisked
- Coarse sugar
Instructions
Pastry
- Mix flour, sugar, and salt in a large bowl or the bowl of a food processor. Add the cold butter cubes to the flour and use a pastry cutter or pulse the food processor to cut the butter into small pieces until the mixture resembles coarse bread crumbs with pea-sized pieces of butter in there too.
- Add the yogurt to the bowl and stir until the dough comes together. Use a fork or your hands to combine the dough into a shaggy ball, and add in as much chilled water as needed, ½ a tablespoon at a time. It should hold together easily when pressed but not be sticky. If the dough is crumbly, add a bit more water. If the butter has softened or the dough is warm, place it in the fridge for 30 minutes before continuing with the next step.
- Roll the dough into a 10-inch/25cm rectangle on a floured surface, fold it into thirds like a pamphlet, and turn it a quarter turn. Repeat this roll and fold process once more. Cut the dough into two pieces and gently shape each into a round.
- Wrap the dough rounds in cling film and chill them in the fridge for around 2 hours or overnight.
Filling
- Add the strawberries, cornstarch, sugar, lemon juice, and salt to a medium saucepan over low heat. Keep stirring until the strawberries begin to break down.
- Once they have broken down more and released their juices, turn the heat to medium and let the mixture come to a boil. Once boiling, boil for around 2 minutes, stirring the whole time. It will thicken and become jelly-like.
- Remove it from the heat, scrape it into a bowl, and let it cool to room temperature. Cover it and place it in the fridge until it's needed. It's much easier to fill the pies when the filling is cold.
Assembling
- Roll half the refrigerated pie dough on a lightly floured surface until it's about ¼ inch (6mm) thick. Cut out pastry rounds using a 3-inch/7.5cm round cookie cutter. You can reuse the excess dough scraps left after cutting to roll more rounds.
- Stack the scraps on each other to keep the layers, then roll them out again. Repeat with the second half of pie dough.
- Take a dough round and brush the edges with egg wash.
- Place a tablespoon of the cold strawberry mixture into the center, then cover with another dough round. Press it down around the edges with your fingertips.
- Next, press around the edges of the pastry with the tines of a fork to seal it properly. Repeat with the remaining dough rounds.
- Use a pastry brush to brush the tops of each pie with egg wash. Use a knife to slit the tops of the hand pies a few times to allow steam to escape.
- Sprinkle coarse sugar on top of each pie. Place them onto a parchment paper-lined baking sheet.
- Place the pies in the refrigerator while you preheat the oven to 400°F (200°C).
- Bake the pies for approximately 20-24 minutes until puffed and deep golden brown. After baking, let them cool to room temperature or slightly warm before serving.
Notes
*The yogurt can be substituted with sour cream or buttermilk, or use more ice-water and add 1 Tablespoon white vinegar or lemon juice.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 266Total Fat: 16gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 41mgSodium: 283mgCarbohydrates: 28gFiber: 1gSugar: 7gProtein: 4g
This is an informational estimate only. I am not a certified Dietitian or Nutritionist
