Strawberry Hand Pies
These mini strawberry hand pies are cute, easy to make, and packed with the refreshing taste of fresh strawberries. Perfect for any occasion!
Equipment
- 1 Rolling Pin
- 1 Baking Sheet lined with parchment paper
- 1 saucepan
Ingredients
Pastry
- 2 1/2 cups all-purpose flour
- 1 cup unsalted butter chilled and diced
- 1 tsp salt
- 1 tbsp sugar
- 6-8 tbsp cold water
Strawberry Filling
- 2 cups fresh strawberries hulled and sliced
- 1/2 cup granulated sugar
- 2 tbsp cornstarch
- 1 tsp lemon juice
Topping
- 1 egg beaten
- 1 tbsp sugar
Instructions
Preparation
- In a large bowl, combine flour, sugar, and salt. Add chilled butter and cut it into the flour until the mixture resembles coarse crumbs. Gradually add cold water, a tablespoon at a time, mixing until the dough forms a ball. Wrap in plastic and refrigerate for at least 30 minutes.
- In a saucepan over medium heat, combine strawberries, sugar, cornstarch, and lemon juice. Cook until the mixture thickens and bubbles, stirring constantly. Remove from heat and let cool.
Assembly
- Preheat oven to 375°F. Roll out the dough on a floured surface to about 1/8-inch thickness. Use a round cutter to cut out circles.
- Place a spoonful of strawberry filling on half of each circle. Fold the dough over to create a half-moon shape and crimp the edges with a fork to seal.
- Place the pies on a parchment-lined baking sheet. Brush with beaten egg and sprinkle with sugar. Bake for 20-25 minutes until golden brown.
Serving
- Allow the pies to cool slightly before serving. They are delicious on their own or with a scoop of vanilla ice cream.
Storage
- Store leftover pies in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days.
Notes
Pro Tips: Ensure your butter is cold for a flaky crust. Chill the dough before rolling to prevent sticking. Ingredient Substitutions: Swap strawberries for other berries or a mix of fruits. How to Serve: Serve warm with ice cream or whipped cream. Storage & Freshness: Store in an airtight container; reheat in the oven for a crisp crust. Make-Ahead Tips: Prepare the dough and filling a day in advance and assemble before baking.