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Strawberry Hand Pies Recipe

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4.2 from 58 reviews

These delightful Strawberry Hand Pies feature a flaky, buttery crust filled with sweet, juicy strawberries thickened into a luscious filling. Perfectly portable and ideal for dessert or a sweet snack, they combine the freshness of berries with a crisp, golden-baked pastry, making them a crowd-pleaser for gatherings or anytime cravings.

Ingredients

Dough

  • 2 ½ cups (300g) all-purpose flour
  • 1 tablespoon (13g) granulated sugar
  • ¾ cup (170g) unsalted butter, frozen and grated
  • ¼ teaspoon (2g) salt
  • ½ teaspoon (2g) baking powder
  • 4 tablespoons (60ml) cold heavy cream
  • 4 tablespoons (60ml) cold water

Filling

  • 3 cups (350g) strawberries, fresh or frozen and defrosted
  • ¼ cup (50g) granulated sugar
  • 2 tablespoons (16g) cornstarch
  • 2 tablespoons (30ml) lemon juice

For Assembly

  • 1 egg (beaten)
  • 2 tablespoons (25g) raw cane sugar

Instructions

  1. Mix Dry Ingredients: In a large bowl, mix the flour, granulated sugar, baking powder, and salt until evenly combined.
  2. Incorporate Butter: Add the grated frozen butter. Gently rub it into the flour using your fingertips, keeping some small pieces intact to ensure flaky layers in the crust. Avoid overworking to prevent the butter from melting.
  3. Add Liquids: Pour in the cold heavy cream and cold water. Use a fork to mix until a shaggy dough forms. If too dry, add cold water one teaspoon at a time until the dough mostly holds together.
  4. Chill Dough: Bring the dough together by hand and shape into a rectangle. Wrap in plastic wrap and refrigerate for at least 30 minutes to firm up.
  5. Prepare Filling: Slice strawberries and add them to a medium pot with sugar, cornstarch, and lemon juice.
  6. Cook Filling: Heat over medium-low, stirring regularly, until strawberries soften and the mixture thickens, about 5–7 minutes.
  7. Cool Filling: Remove from heat and let the strawberry filling cool completely before assembling.
  8. Prepare Baking Sheets and Egg Wash: Line baking sheets with parchment paper. Whisk the egg with 2 teaspoons (10ml) water to make an egg wash.
  9. Roll Out Dough: Divide chilled dough into two portions. Roll one portion between two lightly floured parchment sheets to about ¼-inch (6mm) thickness.
  10. Cut Dough Rounds: Using a 3–3 ½-inch (7.5–8.5cm) round cutter, cut rounds from the dough. Save scraps for rerolling but avoid overworking.
  11. Fill Pies: Place half of the rounds on baking sheets, spoon about 2 tablespoons (30g) strawberry filling in the center of each.
  12. Seal Pies: Brush edges with egg wash, top with another dough round, and press edges to seal. Use a fork to crimp edges for extra seal.
  13. Decorate: Brush tops with egg wash, sprinkle with raw cane sugar, and cut small vents on top with a sharp knife.
  14. Chill Assembled Pies: Refrigerate the pies for 15 minutes before baking to firm up the dough.
  15. Preheat Oven: Preheat oven to 375°F (190°C) about 10 minutes before baking.
  16. Bake: Bake pies for 27–30 minutes until edges turn golden brown and crust is fully cooked.
  17. Cool and Serve: Let the hand pies cool completely before serving to allow filling to set and flavors to meld.

Notes

  • Use frozen and grated butter for better flaky crust layers.
  • Do not overwork dough to keep it tender and flaky.
  • Chilling the dough before rolling ensures easier handling and better texture.
  • Make sure strawberry filling is completely cooled before filling pies to prevent soggy crusts.
  • Egg wash helps seal and gives pies a shiny, golden finish.
  • You can substitute lemon juice with lime juice for a slightly different citrus kick.
  • Pies can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.

Find it online: https://recipethrive.com/strawberry-hand-pies-recipe/