Strawberry Hand Pies

5 from 7 votes

Ripe, juicy strawberries are cooked down to sugary perfection, then spooned into buttery pie dough rounds! Baked until golden-brown and coated in strawberry powdered sugar, these Strawberry Hand Pies are this Summer’s sweetest hand-held treat!

Prep Time30

Cook Time45

Dough Rest Time45

Total Time2

Course: Dessert

Cuisine: American

Servings: hand pies

Calories: 391kcal

Author: Jocelyn Delk Adams

Ingredients

For the Crust

2 1/2 cup all purpose flour
2 tsp granulated sugar
1 tsp salt
1 cup very cold unsalted butter cut in cubes
1/2 cup very cold water up to 2/3 cup if you need it

For the Strawberries

3 3/4 cup strawberries (about 1.5 lb) hulled and sliced
1/3 cup granulated sugar
1 1/2 tbsp cornstarch
1 1/2 tsp pure vanilla extract
3/4 tsp orange zest
1/2 tsp salt

For Assembly

1 large egg
2 tbsp water

For Strawberry Powdered Sugar

1 1/2 cup freeze dried strawberries
3/4 cup powdered sugar

Instructions

For the Crust

In a medium sized bowl, add flour, sugar and salt and whisk together to combine.
Next add butter cubes to flour and using your pastry cutter, cut the butter into the flour mixture until various sized crumbs appear.
Slowly add the cold water into the flour until a ball of dough forms. Start with 1/2 cup and add more water if you need it. Knead the dough quickly to bring it together. Don't worry if there is any flour left in the bowl.
Remove the dough from the bowl, cut into 3 or 4 sections and round into balls. Cover each ball tightly with plastic wrap and place in the refrigerator for 30-45 minutes to rest.

For the Strawberries

In a small pot, heat strawberries, sugar, and cornstarch over medium heat. Stir together until combined and bring to a boil for about 15 seconds.
Remove pot from heat then add vanilla, orange zest and salt and stir in. Allow the strawberries to cool to room temperature.

To Assemble

Preheat the oven to 375 degrees.
Whisk together egg and water and set aside.
Remove dough from the fridge and add a bit of flour to a working surface or clean counter and place dough on it.
Using a rolling pin, quickly roll dough out to about 1/4 inch thickness.
Cut out circles using a large cutter the size of about 3 inch circumference.
Spoon about ¾ to 1 ½ tablespoons of the strawberry filling onto one half of each circle of dough.
Brush a little egg wash around the outside of the dough circle and place another circle directly on top.
Seal each hand pie by pressing the edges of the dough together with the tines of a fork then add tiny slits to the top of each pie.
Place back in the refrigerator for about 20-25 minutes to firm up before baking. Before baking brush with egg wash.
Once firm, bake for about 30-35 minutes or until golden brown and puffed. (If you made super thick dough, you would have to bake for up to 40 minutes). Cool until room temperature or just warm.

To Make Strawberry Powdered Sugar

Add freeze-dried strawberries and powdered sugar to your food processor. Pulse until the mixture turns into a fine powder. Sprinkle pies with powdered sugar and serve.

Notes

Strawberry Hand Pies are best served the day you bake them, either warm from the oven or at room temperature. These pies can be kept in an airtight container at room temperature for up to 2 days. I find that after a couple days the dough begins to soften and lose its flakiness.

I’d recommend making these pies ahead and baking them as you need them: this will keep them fresh, and you’ll have a ready-made dessert right at your fingertips!

Nutrition