Description
These Strawberry Hand Pies are a fun and delicious way to enjoy fresh strawberries wrapped in buttery, flaky pastry. Whether you make them with homemade or store-bought pie dough, they bake up golden and delicious with a juicy fruit center and sweet glaze on top. Perfect for summer treats, holiday brunches, or anytime you’re craving pie in handheld form!
Ingredients
For the filling:
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1 1/2 cups fresh strawberries, diced
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2 tablespoons granulated sugar
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1 tablespoon cornstarch
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1/2 teaspoon lemon juice
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1/2 teaspoon vanilla extract
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Pinch of salt
For the crust:
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1 package (2 sheets) refrigerated pie crusts or homemade pie dough
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1 egg (for egg wash)
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1 tablespoon water
Optional glaze:
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1/2 cup powdered sugar
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1-2 tablespoons milk
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1/4 teaspoon vanilla extract
Instructions
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Make the filling:
In a small saucepan over medium heat, combine strawberries, sugar, cornstarch, lemon juice, vanilla, and salt.
Cook for 5–7 minutes, stirring often, until the mixture thickens. Let it cool completely. -
Prepare the crust:
Roll out pie dough on a floured surface. Cut into 4–5 inch rounds using a cookie cutter or glass. Re-roll scraps to make more circles. -
Assemble the hand pies:
Place 1–1½ tablespoons of the cooled filling in the center of each dough circle.
Brush edges with water, then fold over to form a half-moon. Press edges with a fork to seal.
Place on a parchment-lined baking sheet. Chill for 15 minutes in the fridge. -
Bake:
Preheat oven to 375°F (190°C).
Beat egg with water and brush over each pie for a golden finish.
Cut a small slit in the top of each pie for steam to escape.
Bake for 20–25 minutes, or until golden brown.
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Optional glaze:
Mix powdered sugar, milk, and vanilla until smooth. Drizzle over cooled pies.
Notes
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Make sure the filling is cooled before assembling to prevent soggy dough.
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You can freeze unbaked pies and bake straight from frozen — just add 5–7 minutes to the baking time.
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Swap strawberries for blueberries, raspberries, or peaches for variety.