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Strawberry Hand Pies

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These homemade strawberry hand pies are packed with a sweet, juicy strawberry filling inside a buttery, flaky crust. Perfect for summer treats, quick desserts, or party snacks, these mini pies are easy to make and customizable. Bake or fry them for your preferred texture, and enjoy them fresh or store them for later. Whether you use fresh or frozen strawberries, these irresistible hand pies will become a new favorite! 🍓🥧

Ingredients

Scale

For the filling:

  • 1 ½ cups fresh strawberries, diced
  • ¼ cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon lemon juice
  • ½ teaspoon vanilla extract

For the dough:

  • 2 ½ cups all-purpose flour
  • 1 tablespoon granulated sugar
  • ½ teaspoon salt
  • 1 cup unsalted butter, cold and cubed
  • ½ cup ice water

For assembly:

  • 1 egg, beaten (for egg wash)
  • 1 tablespoon milk
  • 2 tablespoons coarse sugar (for sprinkling)

Instructions

  1. In a small saucepan over medium heat, combine the diced strawberries, granulated sugar, cornstarch, lemon juice, and vanilla extract. Cook for 5-7 minutes, stirring occasionally, until the mixture thickens. Remove from heat and let it cool completely.
  2. In a large mixing bowl, whisk together the flour, sugar, and salt. Add the cold butter cubes and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
  3. Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. Divide the dough into two discs, wrap them in plastic wrap, and refrigerate for at least 30 minutes.
  4. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  5. Roll out one disc of dough on a floured surface to about ⅛-inch thickness. Cut out circles or rectangles using a cookie cutter or a knife. Repeat with the second disc of dough.
  6. Place half of the cut-out dough pieces onto the prepared baking sheet. Spoon a small amount of the cooled strawberry filling into the center of each piece, leaving a border around the edges.
  7. Brush the edges with the beaten egg wash, then place another piece of dough on top. Press the edges together with a fork to seal.
  8. Brush the tops with the remaining egg wash and sprinkle with coarse sugar. Use a small knife to cut a few small slits in the top for ventilation.
  9. Bake for 18-22 minutes or until golden brown. Remove from the oven and let cool slightly before serving.

Notes

✔ Use Cold Butter for Flaky Dough – Keeping the butter cold ensures a light, crisp pastry. Work quickly and avoid overhandling the dough.

✔ Prevent a Runny Filling – Cook the strawberry filling until thickened, and let it cool completely before assembling the pies.

✔ Don’t Overfill – Stick to 1-2 tablespoons of filling per hand pie to prevent leaks.

✔ Seal Edges Properly – Use egg wash and a fork to crimp the edges tightly so the filling stays inside.

✔ Baking vs. Frying – Baking produces a light, crisp crust, while frying gives an extra-flaky, golden exterior. Choose based on preference!

✔ Freezer-Friendly – Store unbaked hand pies in the freezer and bake them straight from frozen—just add a few extra minutes to the baking time.

✔ Experiment with Fillings – Try mixed berries, apple-cinnamon, Nutella, or lemon curd for different flavor variations.

Enjoy these easy homemade strawberry hand pies as a sweet snack, dessert, or party treat! 🍓✨

Find it online: https://claradelish.com/strawberry-hand-pies/