Strawberry Hand Pies
These Strawberry Hand Pies are flaky strawberry hand pies made with buttery pastry and a simple strawberry filling with a little lemon juice. You can make them with fresh strawberries when they are in season or use frozen strawberries, so they are easy to enjoy any time of year.
WANT TO SAVE THIS FOR LATER?
We'll email it to you - along with our free printable party planner!
These hand pies are great for breakfast, an afternoon snack, or a simple dessert. They are especially nice for spring and summer gatherings, picnics, brunches, bake sales, or family get-togethers.
If you like hand pies, this Mini Apple Hand Pies with Sweet Glaze is worth trying.
How to Make Strawberry Hand Pies
Ingredients you’ll need for the Crust
Ingredients you’ll need for the Filling
Ingredients you’ll need for the Topping
Step-by-Step Guide
1. In a large bowl, mix the flour, sugar, baking powder, and salt until evenly combined.
2. Add the grated frozen butter. Using your fingertips, gently rub the butter into the flour, leaving some small pieces of butter throughout the mixture. These little pieces help create flaky layers as the pies bake. Try not to overwork the dough because you don’t want the butter to melt.
3. Add the cold cream and water. Use a fork to mix until a shaggy dough forms. If the dough seems too dry, add cold water 1 teaspoon at a time until it mostly holds together.
4. Bring the dough together with your hands and shape it into a rectangle. Wrap it in plastic wrap and refrigerate for at least 30 minutes.
5. Slice the strawberries and add them to a medium pot with the sugar, cornstarch, and lemon juice.
6. Cook over medium-low heat, stirring regularly, until the strawberries soften and the mixture thickens. This should take about 5–7 minutes.
7. Remove from the heat and let the filling cool completely before assembling the pies.
8. Line baking sheets with parchment paper. Whisk the egg with 2 teaspoons (10ml) of water to make the egg wash.
9. Divide the chilled dough into two portions and work with one portion at a time. Roll the dough between two lightly floured sheets of parchment until it is about ¼-inch (6mm) thick.
10. Cut the dough into 3–3 ½-inch (7.5–8.5cm) rounds. You can use a fluted cutter if you want decorative edges. Try to cut as many rounds as possible from the first roll. You can reroll the scraps, but working the dough too many times can make the crust less flaky.
11. Place half of the dough rounds on the prepared baking sheet. Add about 2 tablespoons (30g) of strawberry filling to the center of each round.
12. Brush a little egg wash around the edges of the dough. Place another dough round on top and gently press around the filling to seal the edges. You can also use a fork to press around the edges for an extra seal.
13. Brush the tops with egg wash and sprinkle with raw cane sugar. Use a sharp knife to make a small vent in the top of each pie.
14. Place the assembled pies in the refrigerator for 15 minutes.
16. Preheat the oven to 375°F (190°C) about 10 minutes before baking.
17. Bake for 27–30 minutes, or until the edges are golden brown.
18. Let the hand pies cool completely before serving.
Serve & Enjoy!
Important Recipe Notes
- Keep the dough cold. Use frozen butter and cold cream and water. Cold ingredients help create steam in the oven, which gives the crust its flaky layers.
- Do not overwork the dough. Mix and handle it just enough to bring everything together. Too much handling can warm the butter and make the pastry less flaky.
- Cool the filling completely. Make sure the strawberry filling is completely cool before adding it to the pastry so it doesn’t soften or melt the butter in the dough.
- Seal the pies well. Press the edges together firmly and use a fork around the edges if needed to help prevent the filling from leaking while baking.
- Don’t skip the chilling step. Chill the assembled pies for 15 minutes before baking to help the pastry hold its shape and stay flaky.
- Freeze before baking. Unbaked hand pies can be frozen for up to 1 month and baked straight from frozen. Add 5–10 minutes to the baking time.
- Storage: Store baked hand pies in an airtight container in the refrigerator for up to 3 days or freeze for up to 1 month.
Strawberry Hand Pies
Ingredients
For the Crust
- 2 ½ cups 300g all-purpose flour
- 1 tablespoon 13g granulated sugar
- ¾ cup 170g unsalted butter, frozen and grated
- ¼ teaspoon 2g salt
- ½ teaspoon 2g baking powder
- 4 tablespoons 60ml cold heavy cream
- 4 tablespoons 60ml cold water
For the Filling
- 3 cups 350g strawberries, fresh or frozen and defrosted
- ¼ cup 50g granulated sugar
- 2 tablespoons 16g cornstarch
- 2 tablespoons 30ml lemon juice
For the Topping
- 1 egg beaten
- 2 tablespoons 25g raw cane sugar
Instructions
- In a large bowl, mix the flour, sugar, baking powder, and salt until evenly combined.
- Add the grated frozen butter. Using your fingertips, gently rub the butter into the flour, leaving some small pieces of butter throughout the mixture. These little pieces help create flaky layers as the pies bake. Try not to overwork the dough because you don’t want the butter to melt.
- Add the cold cream and water. Use a fork to mix until a shaggy dough forms. If the dough seems too dry, add cold water 1 teaspoon at a time until it mostly holds together.
- Bring the dough together with your hands and shape it into a rectangle. Wrap it in plastic wrap and refrigerate for at least 30 minutes.
- Slice the strawberries and add them to a medium pot with the sugar, cornstarch, and lemon juice.
- Cook over medium-low heat, stirring regularly, until the strawberries soften and the mixture thickens. This should take about 5–7 minutes.
- Remove from the heat and let the filling cool completely before assembling the pies.
- Line baking sheets with parchment paper. Whisk the egg with 2 teaspoons (10ml) of water to make the egg wash.
- Divide the chilled dough into two portions and work with one portion at a time. Roll the dough between two lightly floured sheets of parchment until it is about ¼-inch (6mm) thick.
- Cut the dough into 3–3 ½-inch (7.5–8.5cm) rounds. You can use a fluted cutter if you want decorative edges. Try to cut as many rounds as possible from the first roll. You can reroll the scraps, but working the dough too many times can make the crust less flaky.
- Place half of the dough rounds on the prepared baking sheet. Add about 2 tablespoons (30g) of strawberry filling to the center of each round.
- Brush a little egg wash around the edges of the dough. Place another dough round on top and gently press around the filling to seal the edges. You can also use a fork to press around the edges for an extra seal.
- Brush the tops with egg wash and sprinkle with raw cane sugar. Use a sharp knife to make a small vent in the top of each pie.
- Place the assembled pies in the refrigerator for 15 minutes.
- Preheat the oven to 375°F (190°C) about 10 minutes before baking.
- Bake for 27–30 minutes, or until the edges are golden brown.
- Let the hand pies cool completely before serving.
Check Out More Strawberry Recipe Ideas!
Strawberry Sprinkle Surprise Cupcakes
