Strawberry Hand Pies Glaze

The smell of strawberries cooking down with sugar always transports me back to my grandmother's tiny kitchen, where she'd let me stand on a chair to watch the stove. Those summer afternoons taught me that patience is the secret ingredient in anything worth eating. Now whenever I make these hand pies, I can almost feel the warmth of her sunny kitchen and hear her gentle reminder about not rushing the good things.

I brought a batch of these to a potluck last summer, and my friend Sarah actually followed me around asking when I'd make them again. There's something about hand-held desserts that makes people feel like kids again, reaching for treats without needing a fork or plate. Watching someone bite through that flaky crust into the sweet strawberry center never gets old.

Ingredients

• All-purpose flour: The foundation of everything flaky and wonderful. Measure by weight if you can for consistent results every time.
• Unsalted butter: Keep it ice cold. This is not negotiable. Cold butter creates those magical flaky layers that make pastry worth the effort.
• Fresh strawberries: Look for berries that smell like strawberries. If they dont have that fragrance, they wont deliver the flavor explosion you want.
• Granulated sugar: Sweetens the filling and helps draw out those beautiful strawberry juices that become the luscious sauce inside.
• Lemon juice: Brightens everything up and balances the sugar so the filling tastes fresh, not cloying.
• Cornstarch: The unsung hero that turns juicy fruit into something you can actually bite into without it running everywhere.
• Egg and milk: For the wash that gives your pies that gorgeous golden bakery finish that makes people think you know secrets.
• Powdered sugar: Creates that perfect drizzle consistency for the glaze. Granulated would just give you a speckled mess instead of smooth perfection.

Instructions

Make the pastry dough:

Whisk flour, sugar, and salt in a large bowl. Cut in cold butter until the mixture looks like coarse crumbs with some pea-sized pieces remaining. Sprinkle in ice water a tablespoon at a time, tossing gently with your hands just until the dough holds together when squeezed. Divide into two disks, wrap tightly, and chill for at least 30 minutes. The resting period lets the flour hydrate and the butter firm up again, both crucial for flaky results.

Prepare the strawberry filling:

Combine diced strawberries, sugar, lemon juice, and cornstarch in a medium saucepan. Cook over medium heat, stirring constantly, for 5 to 7 minutes until thickened and bubbling. Youll know its ready when the mixture coats the back of a spoon. Transfer to a bowl and let cool completely—warm filling will melt your pastry butter and ruin all your hard work.

Roll and cut the dough:

Preheat your oven to 375°F and line a baking sheet with parchment paper. On a lightly floured surface, roll one dough disk at a time to about 1/8 inch thick. Use a round cutter or bowl to cut 4 to 5 inch circles, aiming for 8 to 10 total rounds. Gather scraps and reroll once if needed, but work quickly to keep the butter cold.

Fill and seal the pies:

Place about 2 tablespoons of cooled filling in the center of half the rounds, leaving a 1/2 inch border. Lightly brush the edges with water, top with remaining rounds, and press firmly to seal. Crimp the edges with a fork for that classic hand pie look and a tight seal that keeps the filling inside where it belongs.

Egg wash and vent:

Beat the egg with milk and brush over the tops of the pies. Use a sharp knife to cut a small slit or X in the top of each pie—this lets steam escape so you dont get explosive filling situations in the oven. The egg wash gives you that beautiful golden color that screams homemade.

Bake to golden perfection:

Bake for 22 to 25 minutes until deeply golden on top. If theyre browning too quickly, tent with foil for the last few minutes. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack. The filling needs time to set slightly or it will run out when you cut into them.

Make the vanilla glaze:

Whisk powdered sugar with 2 tablespoons milk and vanilla until smooth. Add more milk a teaspoon at a time until you reach a thick but pourable consistency. Drizzle generously over the cooled pies and let set for about 15 minutes. This glaze is the finishing touch that makes these feel special.

Save

My daughter asked if we could make these for her school bake sale, and I watched her carefully crimping each pie with such concentration. Shes learning that some things in the kitchen cant be rushed, and that the extra care you put in shows up in the final bite. Those little moments of passing down kitchen wisdom feel bigger than just making dessert.

Making These Ahead

You can assemble the pies completely, freeze them on the baking sheet until firm, then transfer to a freezer bag for up to a month. Bake them straight from frozen, adding about 5 minutes to the baking time. Ive saved many a last-minute dessert crisis this way.

Fruit Variations

Peaches work beautifully in summer, and apples with cinnamon make these feel like autumn in hand-held form. Blueberries are fantastic too—just reduce the sugar slightly since theyre naturally less tart than strawberries. Same method, completely different mood.

Storage and Serving

These are best enjoyed the day they're made, but they'll keep in an airtight container for up to 2 days. The pastry will soften slightly but they'll still be delicious. If you need to recrisp them, a quick warm in a 350°F oven for about 5 minutes helps restore some of that flaky texture.

• Serve slightly warm if possible—the filling becomes more jam-like and gooey
• A scoop of vanilla ice cream alongside never hurt anyone
• The glaze can soften in humid weather, so glaze closer to serving time on damp days

Save

Theres something deeply satisfying about food you can hold in your hand, warm from the oven, with juice threatening to escape. These hand pies remind me that the best things in life are often the simplest—good ingredients, a little patience, and someone to share them with.

Recipe FAQs

→ What type of flour works best for the pastry?

All-purpose flour provides the right balance of structure and tenderness, ensuring a flaky, buttery crust.

→ How can I make the filling thicker?

Adding cornstarch to the strawberry mixture helps thicken the juices during cooking without altering the fresh flavor.

→ Can I substitute the strawberries with other fruits?

Yes, blueberries or raspberries can be used for a different but equally delicious filling variation.

→ How do I prevent the pastry from becoming soggy?

Chilling the dough before rolling and baking the pies on parchment paper helps maintain a crisp crust. Also, sealing edges firmly prevents leaks.

→ What is the purpose of the vanilla glaze?

The vanilla glaze adds a smooth, sweet finish that complements the tartness of the berries and enhances overall flavor.