Is there anything better than a warm, flaky pastry bursting with sweet, gooey fruit filling? I think not! These Strawberry Hand Pies are like a personal-sized slice of summer, capturing the bright, juicy flavor of fresh strawberries in a perfectly portable package. They remind me of trips to the farmers’ market, where the scent of ripe berries hangs in the air. Using a clever shortcut with refrigerated pie crusts, this recipe delivers that nostalgic, homemade taste without spending all day in the kitchen. They’re perfect for picnics, bake sales, or just a sweet afternoon treat.
Why make this recipe
You’re going to fall in love with these adorable and delicious treats! Here’s why this recipe is a total winner:
- Perfectly Portable: Forget plates and forks! These individual pies are designed for on-the-go enjoyment, making them ideal for lunchboxes, picnics, and parties.
- Intense Strawberry Flavor: We don’t just use strawberries; we create a special “strawberry water” to infuse every bit of the filling with pure, concentrated berry goodness. It’s a game-changer!
- Easy & Approachable: By using refrigerated pie crusts, you get all the glory of a flaky, buttery crust without the fuss of making dough from scratch. It’s the perfect baking project for all skill levels.
- So Adorable: Let’s be honest, they’re just plain cute! The golden-brown crust, sparkly sugar topping, and sweet icing drizzle make them as beautiful as they are tasty.
Ingredients
- 1/2 cup quartered strawberries
- 1 cup water
- 1/4 tsp salt
- 1/2 cup sugar
- 2 Tbsp cornstarch
- 1/2 cup strawberry water
- 1 Tbsp lemon juice
- 1 1/2 cups roughly chopped strawberries
- 1 box refrigerated pie crusts
- 1 egg
- coarse sugar
- 1/2 cup powdered sugar
- 1-2 tsp milk
How to make Strawberry Hand Pies
Ready to create these little pockets of joy? Let’s break it down step-by-step.
Step 1: First, let’s make our flavor-packed strawberry water. In a small saucepan, combine the 1/2 cup of quartered strawberries and 1 cup of water. Bring it to a boil and let it bubble for two minutes. As it boils, gently press the strawberries against the side of the pan with a fork to help them release their vibrant juice.
Step 2: Place a fine-mesh strainer over a bowl and carefully pour the strawberry mixture through it. The liquid you collect in the bowl is your precious strawberry water! Set it aside for the filling.
Step 3: To make the filling, whisk together the sugar, salt, and cornstarch in a small bowl until no lumps remain. Pour this mixture into a clean saucepan along with 1/2 cup of your homemade strawberry water and the lemon juice. Cook over medium heat, whisking constantly, for about 3-5 minutes. The mixture will thicken and turn from cloudy to clear.
Step 4: Once thickened, remove the filling from the heat. Gently fold in the 1 1/2 cups of roughly chopped fresh strawberries. Set the filling aside to cool slightly while you prepare the crust.
Step 5: Preheat your oven to a hot 450°F and line a baking sheet with parchment paper. Unroll one of the refrigerated pie crusts onto a lightly floured surface or directly on the parchment. Use a 3-4 inch round cookie or biscuit cutter to cut out as many circles as you can. Place these bottom crusts onto your prepared baking sheet.
Step 6: Roll out the second pie crust and cut out an equal number of circles for the tops. In a small bowl, whisk the egg to create an egg wash.
Step 7: Spoon about two teaspoons of the strawberry filling onto the center of each pie crust circle on the baking sheet, leaving a 1/2-inch border around the edge. Brush the egg wash around this border.
Step 8: Gently place a top crust circle over each filled bottom crust. Use the tines of a fork to press down and crimp the edges together, creating a tight seal. Use the fork to poke a few small holes in the top of each pie to allow steam to escape. Brush the entire top of each pie with the remaining egg wash and sprinkle generously with coarse sugar.
Step 9: Bake for 5 minutes, or until the hand pies are a beautiful golden brown. Carefully transfer them to a wire cooling rack to cool down.
Step 10: While the pies are cooling, whisk together the powdered sugar and 1 teaspoon of milk in a bowl. Add more milk, a tiny bit at a time, until you reach your desired drizzling consistency. Drizzle the icing over the cooled pies, let it set, and enjoy!
How to serve Strawberry Hand Pies
These versatile treats are fantastic served warm from the oven, but they’re just as delicious at room temperature. For an extra-decadent dessert, serve a warm hand pie with a scoop of creamy vanilla bean ice cream or a dollop of fresh whipped cream. They are the perfect single-serving dessert for parties, a sweet addition to a brunch spread, or a delightful surprise in a packed lunch.
How to store Strawberry Hand Pies
To keep your hand pies fresh, store them in an airtight container. They can be kept at room temperature for up to 2 days. If you need to store them longer, they will last in the refrigerator for up to 5 days. You can enjoy them cold from the fridge or reheat them in an oven or toaster oven at 350°F for a few minutes to restore their warm, flaky texture.
Tips to make
- Don’t Overfill: It’s tempting to pack in as much filling as possible, but overfilling is the main cause of leaky pies. Two teaspoons is the perfect amount to get great flavor without a mess.
- Keep it Chill: For the flakiest crust, make sure your pie dough stays cold. If it gets too soft while you’re working, pop it in the fridge for 10-15 minutes to firm up again.
- Seal it Tight: A good seal is crucial! Press firmly with the fork to crimp the edges, ensuring none of that delicious strawberry filling escapes during baking.
- Vent the Tops: Don’t skip poking holes in the top! This step is essential for letting steam out, which prevents the pies from becoming soggy and helps the crust get wonderfully crispy.
- Shape Variations: Feel free to get creative! Use a heart-shaped cookie cutter for a Valentine’s treat or a star shape for a festive summer party.
FAQs About Strawberry Hand Pies
Can I use frozen strawberries?
Yes, you can! Thaw the frozen strawberries completely and pat them dry with a paper towel before chopping and using them in the filling. You may need to cook the filling a minute or two longer to account for any extra moisture.
My hand pies leaked while baking! What went wrong?
Leaking usually happens for one of two reasons: the pies were overfilled, or the edges weren’t sealed properly. Be sure to leave a clear border around the filling and press firmly with a fork to create a strong seal all the way around.
Can I use a different fruit?
Absolutely! This recipe is a fantastic base for other fruit fillings. Try it with finely chopped peaches, blueberries, or a mix of berries. You can also add a pinch of cinnamon or nutmeg to the filling for a different flavor profile.
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Final Thoughts
There’s a special kind of magic in creating a beautiful dessert that’s as fun to eat as it is to make. These Strawberry Hand Pies are a delightful way to celebrate the sweetness of the season. With their flaky crust, vibrant filling, and sweet glaze, they are sure to become a new family favorite. So grab some strawberries and get ready to bake up a batch of pure happiness!
Print
Easy 35-Minute Strawberry Hand Pies
- Total Time: 35 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Simple and delicious homemade strawberry hand pies made with refrigerated pie crusts, a fresh strawberry filling, and a sweet milk glaze.
Ingredients
For the Filling:
1/2 cup quartered strawberries
1 cup water
1/4 tsp salt
1/2 cup sugar
2 Tbsp cornstarch
1 Tbsp lemon juice
1 1/2 cups roughly chopped strawberries
For the Pies and Icing:
1 box refrigerated pie crusts (2 crusts)
1 egg
coarse sugar, for sprinkling
1/2 cup powdered sugar
1–2 tsp milk
Instructions
- Step 1: To make the strawberry water, add the quartered strawberries and 1 cup of water to a saucepan. Bring to a boil and continue to boil for two minutes, pressing the strawberries against the side of the pan with a fork to release their juices.
- Step 2: Place a strainer over a bowl and pour the strawberry mixture through it to catch the water. Set aside 1/2 cup of this strawberry water for the filling.
- Step 3: In a small bowl, mix together the salt, sugar, and cornstarch until there are no clumps.
- Step 4: In a small saucepan, combine the salt and sugar mixture, the reserved 1/2 cup of strawberry water, and the lemon juice. Whisk continuously over medium heat for 3-5 minutes, until the mixture thickens and turns clear.
- Step 5: Remove the pan from the heat and gently stir in the roughly chopped strawberries to create the filling.
- Step 6: Preheat your oven to 450 degrees F and line a baking sheet with parchment paper.
- Step 7: Roll out one pie crust. Using a cookie or biscuit cutter, cut out your shapes and place them on the prepared baking sheet.
- Step 8: Roll out the second pie crust and cut out an equal number of shapes to be used as the tops.
- Step 9: In a small bowl, whisk the egg to create an egg wash.
- Step 10: Spoon about two teaspoons of the strawberry filling onto the center of each pie crust shape on the baking sheet, leaving a border around the edge.
- Step 11: Brush the egg wash around the outer edge of the filled crusts. Gently place the top crust shapes on top and use a fork to press and seal the edges.
- Step 12: Poke a few small holes in the top of each pie with a fork to allow steam to escape. Brush the tops with the remaining egg wash and sprinkle with coarse sugar.
- Step 13: Bake for 5 minutes, or until the tops are golden brown. Transfer the baked pies to a cooling rack to cool.
- Step 14: To make the icing, whisk together the powdered sugar and milk in a medium bowl until smooth.
- Step 15: Drizzle the icing over the cooled pies. Let the icing set before serving.
Notes
If you have leftover dough after cutting your shapes, you can re-roll it to cut out more pies.
The strawberry water is created in the first step of the instructions and is a key component for the filling’s flavor and texture.
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American