Why You’ll Love This Recipe
Strawberry Hand Pies are sweet, flaky pastries filled with juicy strawberry filling and wrapped in golden, buttery crusts. Perfect for on-the-go snacking, parties, or an easy dessert, these hand pies are both adorable and delicious. Whether made with fresh or frozen strawberries, they bring homemade comfort and fruity goodness in every bite.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
pie crust (homemade or store-bought)fresh or frozen strawberriesgranulated sugarsaltcornstarchlemon juicevanilla extractegg (for egg wash)coarse sugar (optional for sprinkling)
directions
Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a saucepan, combine chopped strawberries, sugar, salt, lemon juice, and cornstarch. Cook over medium heat until thickened, about 5–7 minutes. Let cool.
Roll out the pie dough and cut into circles or rectangles using a cookie cutter or knife.
Place a spoonful of strawberry filling in the center of half the dough pieces.
Top with the remaining dough pieces and press edges together with a fork to seal.
Brush tops with egg wash and sprinkle with coarse sugar if desired.
Cut a small slit in each pie for steam to escape.
Bake for 20–25 minutes or until golden brown and bubbling.
Cool on a wire rack before serving.
Servings and timing
This recipe yields 6–8 hand pies.Preparation time: 20 minutesCooking time: 25 minutesCooling time: 10 minutesTotal time: 55 minutes
Variations
Use other berries like blueberries or raspberries.
Add a touch of cinnamon or nutmeg to the filling.
Drizzle with a simple powdered sugar glaze after baking.
Use puff pastry instead of pie crust for extra flakiness.
Make mini versions for bite-sized treats.
storage/reheating
Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.Reheat in the oven at 300°F (150°C) for 5–8 minutes to restore crispness.Freeze unbaked pies for up to 2 months—bake from frozen with a few extra minutes.
FAQs
Can I use store-bought pie crust?
Yes, it works perfectly and saves time.
Do I need to cook the filling first?
Yes, pre-cooking prevents soggy pies and keeps the filling thick.
Can I make these ahead?
Yes, assemble and refrigerate or freeze until ready to bake.
Can I use jam instead of fresh strawberries?
Yes, but reduce the sugar and skip the cooking step.
How do I prevent them from leaking?
Seal the edges tightly and cut a vent for steam.
Can I make these gluten-free?
Use a gluten-free pie crust and ensure other ingredients are GF-certified.
Are they freezer-friendly?
Yes—freeze before or after baking and reheat as needed.
Can I make a vegan version?
Use vegan pie crust and a plant-based milk wash instead of egg.
What if my filling is too runny?
Add more cornstarch and cook a bit longer to thicken.
Do I need to chill the dough?
Yes, cold dough helps achieve a flaky texture and holds shape better.
Conclusion
Strawberry Hand Pies are a fun and delicious way to enjoy the flavors of a classic pie in a portable, individual form. With their crisp, golden crust and sweet strawberry filling, they’re a delightful treat for any occasion. Bake a batch and enjoy a little pocket of homemade goodness!
Print
Strawberry Hand Pies
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 8 hand pies
- Category: Desserts
- Method: Baking
- Cuisine: American
Description
These Strawberry Hand Pies are adorable, golden, and filled with juicy strawberries wrapped in buttery, flaky pastry. They’re easy to make with store-bought or homemade dough and perfect for sharing. Great warm from the oven or packed as a sweet on-the-go treat!
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 teaspoon lemon juice
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1/2 teaspoon vanilla extract
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Pinch of salt
For the Dough:
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1 box (2 sheets) refrigerated pie crusts (or use homemade pie dough)
For Assembly:
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1 egg + 1 tablespoon water (egg wash)
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Coarse sugar or regular sugar, for sprinkling
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Optional: powdered sugar glaze (1/2 cup powdered sugar + 1-2 tsp milk)
Instructions
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Preheat Oven:
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. -
Make the Filling:
In a bowl, mix strawberries with sugar, cornstarch, lemon juice, vanilla, and salt. Let sit for 5–10 minutes to get juicy. -
Roll and Cut the Dough:
Roll out pie crusts on a lightly floured surface. Cut into 4- to 5-inch rounds (use a cookie cutter or small bowl). Re-roll scraps as needed. -
Fill the Pies:
Spoon about 1 tablespoon of strawberry filling onto the center of half of the rounds. Don’t overfill. -
Seal:
Brush the edges with water. Top with another dough round, pressing edges with a fork to seal. Cut small slits on top for steam to escape. -
Egg Wash & Sugar:
Place hand pies on the prepared baking sheet. Brush tops with egg wash and sprinkle with sugar. -
Bake:
Bake for 20–25 minutes, or until golden brown and bubbling. Let cool slightly. -
Optional Glaze:
Drizzle with a simple powdered sugar glaze once cooled if desired.
Notes
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You can use frozen strawberries—just thaw and drain before using.
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Swap strawberries for raspberries, blueberries, or even apple pie filling.
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For extra flavor, add a pinch of cinnamon or chopped mint to the filling.
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