Strawberry Hand Pies Glaze (Print Page)
Flaky pastry filled with sweet strawberries and topped with a delicate vanilla glaze for a delightful treat.
# What You Need:
→ Pastry Components
01 - 2 1/2 cups all-purpose flour
02 - 1 tablespoon granulated sugar
03 - 1 teaspoon salt
04 - 1 cup unsalted butter, cold and cubed
05 - 1/2 cup ice water, plus additional as needed
→ Strawberry Filling
06 - 2 cups fresh strawberries, hulled and diced
07 - 1/3 cup granulated sugar
08 - 1 tablespoon lemon juice
09 - 1 tablespoon cornstarch
→ Assembly Components
10 - 1 large egg, beaten for egg wash
11 - 1 tablespoon milk
→ Vanilla Glaze
12 - 1 cup powdered sugar
13 - 2-3 tablespoons milk
14 - 1/2 teaspoon pure vanilla extract
# Directions:
01 - Whisk flour, sugar, and salt in a large bowl. Cut cold butter into the mixture using a pastry cutter or fingertips until pea-sized crumbs form. Gradually add ice water, mixing just until dough holds together. Divide into two disks, wrap in plastic, and refrigerate for 30 minutes.
02 - Combine strawberries, sugar, lemon juice, and cornstarch in a medium saucepan. Cook over medium heat, stirring constantly, for 5-7 minutes until mixture thickens. Remove from heat and allow to cool completely before using.
03 - Preheat oven to 375°F and line a baking sheet with parchment paper. On a floured surface, roll each dough disk to 1/8-inch thickness. Cut into 4-5 inch rounds, yielding 8-10 rounds total.
04 - Place 2 tablespoons of cooled strawberry filling in the center of half the dough rounds. Brush edges with water and top with remaining rounds. Press edges firmly to seal and crimp with a fork for decorative finish.
05 - Arrange pies on prepared baking sheet. Whisk beaten egg with milk and brush over pastry tops. Cut small slits in each pie for steam release. Bake for 22-25 minutes until golden brown. Transfer to wire rack to cool completely.
06 - Whisk powdered sugar, milk, and vanilla extract in a small bowl until smooth and pourable. Drizzle glaze over cooled hand pies and allow to set for 10-15 minutes before serving.
# Expert Tips:
01 -
- The portable pie format means you get all the satisfaction of fruit pie without committing to a whole slice
- That vanilla glaze transforms something already delicious into something people will talk about for days
02 -
- Warm filling is the enemy of flaky pastry. Let that strawberry mixture cool completely before you start filling anything.
- Dont skip the chilling time for the dough. Those 30 minutes are what stand between you and tough, disappointing pastry.
03 -
- Freeze your butter for 15 minutes before starting if your kitchen runs warm
- Use a bench scraper to lift and move the dough rounds instead of your hands—less warmth transfer