Save These buttery hand pies feature a flaky, tender dough filled with juicy strawberry filling sweetened lightly and set with cornstarch for perfect texture. Once baked to a golden brown, they're finished with a simple vanilla glaze that adds a smooth, sweet touch. The filling blends fresh fruit with a hint of lemon and vanilla, resulting in a balanced and delightful flavor combination. Ideal for picnics, snacks, or dessert on the go, these hand pies deliver satisfying sweetness wrapped in crisp pastry.
The smell of strawberries macerating in sugar takes me back to my grandmother's kitchen window, where sunlight streamed across the flour-dusted counter. I stood on a step stool just to watch her transform ruby red berries into something magical. Those afternoons taught me that patience and butter are the secret ingredients to any good pastry. Now whenever I make hand pies, I think about how food travels through generations in the most delicious ways.
Last summer I brought a batch to a friend's garden party and watched them disappear faster than the store-bought tartlets someone else brought. The combination of buttery, flaky crust with sweet-tart filling creates this moment where conversation stops and people just savor. Someone actually asked if I had a secret bakery background. I just told them it's really about not overworking the dough and letting good ingredients shine.
Ingredients
- All-purpose flour: The backbone of your crust, protein content matters for structure
- Unsalted butter: Must be freezing cold to create those flaky layers we all want
- Fresh strawberries: In season makes all the difference, but frozen works in a pinch
- Cornstarch: The magic thickener that keeps filling inside the pie instead of on your baking sheet
- Powdered sugar: For the glaze that makes these look like you spent hours
Instructions
- Mix your dough foundation:
- Whisk flour, sugar, and salt in a large bowl until combined, then work in cold butter until you see pea-sized pieces scattered throughout.
- Bring it together:
- Add ice water gradually, tossing with a fork until the dough just holds together when pressed, then wrap and chill for at least an hour.
- Prepare the strawberry filling:
- Toss diced berries with sugar, cornstarch, lemon juice, and vanilla, then let them sit while you work on the dough.
- Roll and cut:
- Roll chilled dough to about an eighth inch thick on a floured surface, then cut sixteen circles using a four-inch cutter or drinking glass.
- Fill and seal:
- Place eight circles on your parchment-lined sheet, add two tablespoons of filling to each, brush edges with egg, and top with remaining circles before crimping with a fork.
- Vent and bake:
- Cut small slits in each pie, brush with egg wash, sprinkle with sugar, and bake at 400°F for twenty to twenty-five minutes until golden brown.
- Add the finishing touch:
- Whisk powdered sugar with milk and vanilla until smooth, then drizzle over cooled pies for that perfect bakery look.
Save My first attempt at hand pies ended with strawberry lava all over my oven floor because I forgot the vent slits. The smoke detector taught me more about baking than any cookbook ever could. Now I make those little cuts with such purpose, like I'm signing my name on each one. Those imperfect first pies still tasted amazing, which is really the point anyway.
The Art of the Egg Wash
That beaten egg isn't just for show, it's what creates the golden color that makes people think you're hiding professional skills. I've tried milk and cream, but nothing gives quite the same shine and color. Just don't brush it on too thick or you'll end up with uneven spots where the egg pooled in the crimped edges.
Filling Without the Mess
Learning to leave a border around the edges changed everything about my hand pie game. The filling expands as it bakes, and if you've overfilled, you'll still get leaks. Two tablespoons might look like too little when you're spooning it on, but trust the process. Less filling inside the pie means more filling in your mouth instead of on the baking sheet.
Make-Ahead Magic
The dough actually benefits from resting overnight in the refrigerator, developing flavor and making it easier to roll out without shrinking. You can also freeze the assembled, unbaked pies on a baking sheet, then transfer them to a bag for busy-week baking. Just add a few extra minutes to the baking time if baking from frozen.
- Freeze extra glaze in a small zip-top bag for future pie emergencies
- A pizza cutter works surprisingly well for dividing dough if you don't have round cutters
- Room temperature pies hold their glaze better than warm ones
Save There's something deeply satisfying about food you can hold in your hand, warm from the oven with glaze still setting. These hand pies have become my go-to for bringing comfort to friends or just treating myself on a quiet Sunday morning.
Recipe FAQs
- → How do I keep the dough flaky?
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Using cold butter cut into the flour and minimal handling keeps the dough tender and flaky.
- → Can I use other fruits instead of strawberries?
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Yes, mixed berries or peaches make great alternatives, adjusting sugar accordingly.
- → What is the role of cornstarch in the filling?
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Cornstarch thickens the strawberry juices to maintain a firm filling during baking.
- → How should I store the hand pies?
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Keep them covered at room temperature for up to two days or refrigerate for longer freshness.
- → Is there a vegan option for the glaze?
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Yes, substitute milk with a plant-based alternative and skip egg wash for vegan-friendly pies.
