Description
Simple and delicious homemade strawberry hand pies made with refrigerated pie crusts, a fresh strawberry filling, and a sweet milk glaze.
Ingredients
Scale
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