Strawberry Hand Pies Recipe

Learn how to make the best homemade strawberry hand pies with this easy baking recipe. Featuring buttery, flaky pastry wrapped around sweet-tart strawberry filling, these portable treats are perfect for picnics, lunchboxes, or anytime snacking. The secret to success? Ice-cold ingredients and minimal handling for the flakiest results.

Difficulty:

Beginner

Prep Time:

45 mins

Cook Time:

25 mins

Serves:

8 hand pies

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">260g all-purpose flour</li><li class="ingredients-single-item">1 tbsp granulated sugar</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">225g cold unsalted butter, cubed</li><li class="ingredients-single-item">60-80ml ice-cold water</li><li class="ingredients-single-item">1 tsp lemon juice</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">300g fresh strawberries, hulled and diced</li><li class="ingredients-single-item">75g granulated sugar</li><li class="ingredients-single-item">1 tbsp cornstarch</li><li class="ingredients-single-item">1 tbsp lemon juice</li><li class="ingredients-single-item">1/2 tsp vanilla extract</li><li class="ingredients-single-item">Pinch of salt</li><li class="ingredients-single-item">For assembly:</li><li class="ingredients-single-item">1 large egg, beaten</li><li class="ingredients-single-item">2 tbsp coarse sugar (or regular granulated sugar)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Food processor (optional)</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">10cm (4-inch) round cookie cutter or template</li><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Fork</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>For the pastry, combine the flour, sugar, and salt in a large bowl or food processor. Add the cold cubed butter and pulse or use a pastry cutter to incorporate until the mixture resembles coarse crumbs with some pea-sized pieces of butter still visible. These butter pockets will create steam during baking, resulting in flaky layers.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Mix the ice water and lemon juice together. The acidity helps inhibit gluten development for a more tender crust. Gradually add the liquid to the flour mixture, 1 tablespoon at a time, mixing gently until the dough just comes together when pinched. You may not need all the water.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Turn the dough onto a lightly floured surface and gather into a ball. Divide in half, shape each portion into a flat disc, and wrap tightly in plastic wrap. Chill in the refrigerator for at least 1 hour or up to 2 days. Cold dough is crucial for flaky pastry as it prevents the butter from melting before baking.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the dough chills, prepare the filling. In a medium saucepan, combine the diced strawberries, sugar, cornstarch, lemon juice, vanilla, and salt. Cook over medium heat, stirring frequently, until the mixture comes to a simmer and thickens, about 5-7 minutes. The cornstarch activates with heat to thicken the juices, preventing soggy pies.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Transfer the strawberry filling to a bowl and refrigerate until completely cooled, at least 30 minutes. Cold filling helps maintain the integrity of your pastry during assembly.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Preheat your oven to 190°C (375°F) and line two baking sheets with parchment paper. Working with one disc at a time, roll the chilled dough on a lightly floured surface to about 3mm (1/8 inch) thickness. Keep the second disc refrigerated while working with the first.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Using your round cutter or template, cut as many circles as possible from the dough. Re-roll scraps once to cut additional circles. You should have approximately 16 circles total (8 from each dough disc).</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Place 8 dough circles on your prepared baking sheets. Spoon about 1-2 tablespoons of cooled filling into the center of each, leaving a 1cm (1/2 inch) border around the edges. Avoid overfilling, which can cause the pies to leak during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Lightly brush the borders with beaten egg, then top with the remaining dough circles. Press the edges firmly to seal, then crimp with a fork. The egg acts as glue to help seal your pies.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Cut a small vent in the top of each pie to allow steam to escape. Brush the tops with beaten egg and sprinkle generously with coarse sugar for a beautiful sparkle and crunch.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Refrigerate the assembled pies for 15 minutes before baking. This final chill helps set the structure and allows the gluten to relax, preventing the pastry from shrinking.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Bake in the preheated oven for 22-25 minutes, until the pies are golden brown and the filling is bubbling through the vents. If the edges are browning too quickly, cover them loosely with foil.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Allow the pies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely. As they cool, the filling will set to the perfect consistency. Enjoy warm or at room temperature—these hand pies will stay delicious for 2-3 days stored in an airtight container.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Strawberry Hand Pies Recipe?

The main ingredients include all-purpose flour, unsalted butter, ice water, lemon juice, fresh strawberries, sugar, cornstarch, vanilla extract, egg for brushing, and coarse sugar for topping. These create a flaky pastry filled with sweet-tart strawberry filling.

How to cook Strawberry Hand Pies Recipe at home?

Learn how to cook Strawberry Hand Pies by creating a flaky pastry with cold butter, chilling thoroughly, then filling with homemade strawberry mixture. Cut into rounds, seal edges with egg wash, add a sugar topping, and bake at 190°C until golden brown. The secret is keeping all ingredients cold throughout preparation for the most tender results.

Why do you need to chill pastry dough before making hand pies?

Chilling pastry dough is crucial as it solidifies the butter, preventing it from melting too quickly during baking. This creates steam pockets that result in flaky layers. Chilling also relaxes the gluten, reducing shrinkage and ensuring tender, not tough, pastry.

Can frozen strawberries be used for hand pie filling?

Yes, frozen strawberries work well for hand pie filling. Thaw them partially, drain excess liquid, and you may need to increase the cornstarch slightly (by about 1/2 teaspoon) to achieve the right thickness. The baking time remains the same, resulting in equally delicious pastries.

What's the best way to prevent hand pies from leaking during baking?

To prevent leaking, don't overfill (1-2 tablespoons is ideal), ensure a proper seal by crimping edges firmly with a fork, chill assembled pies before baking, cut adequate steam vents on top, and avoid rolling pastry too thin—aim for 3mm thickness for structural integrity.

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