Strawberry Hand Pies Glaze (Print Page)
Buttery, flaky hand pies filled with sweet strawberries and topped with a vanilla glaze.
# What You Need:
→ Pie Dough
01 - 2 1/2 cups all-purpose flour
02 - 1 tablespoon granulated sugar
03 - 1/2 teaspoon salt
04 - 1 cup unsalted butter, cold and diced
05 - 6-8 tablespoons ice water
→ Strawberry Filling
06 - 2 cups fresh strawberries, hulled and diced
07 - 1/3 cup granulated sugar
08 - 2 tablespoons cornstarch
09 - 1 teaspoon lemon juice
10 - 1/2 teaspoon vanilla extract
→ Assembly
11 - 1 egg, beaten
12 - 1 tablespoon sugar for sprinkling
→ Vanilla Glaze
13 - 1 cup powdered sugar
14 - 2-3 tablespoons milk
15 - 1/2 teaspoon vanilla extract
# Directions:
01 - Whisk together flour, sugar, and salt in a large bowl. Cut in cold butter using a pastry cutter or fingers until mixture resembles coarse crumbs. Add ice water one tablespoon at a time, stirring just until dough comes together. Divide dough in half, shape into discs, wrap in plastic, and refrigerate for at least 1 hour.
02 - Combine diced strawberries, sugar, cornstarch, lemon juice, and vanilla extract in a medium bowl. Mix gently and set aside.
03 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
04 - Roll out chilled dough on lightly floured surface to 1/8 inch thickness. Cut 16 circles using a 4-inch cookie cutter or glass.
05 - Place 8 circles on prepared baking sheet. Spoon approximately 2 tablespoons of strawberry filling onto center of each, leaving a border around edges.
06 - Brush edges with beaten egg. Place remaining dough circles over filling to form pies. Press edges with a fork to seal. Cut a small slit on top of each pie to vent steam.
07 - Brush tops with remaining egg wash and sprinkle with sugar if desired.
08 - Bake for 20-25 minutes until golden brown. Cool on a wire rack.
09 - Whisk together powdered sugar, milk, and vanilla in a small bowl until smooth. Drizzle over cooled hand pies.
# Expert Tips:
01 -
- Portable pockets of sunshine that bakery dreams are made of
- The glaze transforms these into something that looks professionally made
02 -
- Warm dough equals tough crust, so keep everything chilled until it hits the oven
- That slit on top isn't decoration, it's your escape route for steam so the pies don't explode
03 -
- Work quickly and keep your ingredients cold, warm dough is your enemy here
- The glaze should be thick enough to drizzle but thin enough to spread slightly