Description
These delightful Strawberry Hand Pies feature a sweet and tangy fresh strawberry filling encased in a flaky, buttery pie crust. Perfectly portable and ideal for dessert or a sweet snack, these hand pies combine the freshness of summer strawberries with a crispy, golden crust that’s lightly brushed with an egg wash and sprinkled with coarse sugar for a satisfying crunch.
Ingredients
Scale
Filling
- 2 cups fresh strawberries, hulled and chopped
- ¾ cup granulated sugar
- 1 tbsp cornstarch
- 1 tsp lemon juice
- 1 tsp vanilla extract
Crust
- 1 package (14 oz) refrigerated pie crusts or homemade pie crust
Topping
- 1 egg, beaten (for egg wash)
- 1 tbsp coarse sugar (optional, for sprinkling)
Instructions
- Prepare the filling: In a medium bowl, combine the chopped strawberries, granulated sugar, cornstarch, lemon juice, and vanilla extract. Mix gently until the strawberries are evenly coated and the mixture is well combined. Let it sit for about 5 minutes to allow the flavors to meld and the cornstarch to start thickening the filling.
- Preheat the oven: Set your oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Roll out the crust: On a lightly floured surface, unroll the refrigerated pie crusts. Using a round cutter (about 4-5 inches diameter), cut out circles from the dough. Re-roll scraps as needed to cut out 8-10 circles.
- Fill the pies: Spoon about 1 to 2 tablespoons of the strawberry filling onto the center of each dough circle, leaving a small border around the edges to seal.
- Seal the hand pies: Moisten the edges of the dough circles with a little water, then fold them over the filling to form a half-moon shape. Press the edges together firmly and crimp with a fork to seal completely. This prevents the filling from leaking during baking.
- Apply egg wash and sugar: Place the prepared hand pies on the baking sheet. Brush the tops with the beaten egg to give them a beautiful golden color as they bake. Sprinkle coarse sugar on top if desired for added texture and sweetness.
- Bake the hand pies: Bake in the preheated oven for 20-25 minutes, or until the crust is golden brown and the filling is bubbling. Keep an eye on them after 20 minutes to prevent over-browning.
- Cool and serve: Remove the hand pies from the oven and allow them to cool on the baking sheet for at least 10 minutes before serving. This resting time allows the filling to set slightly for easier eating.
Notes
- Ensure the strawberries are not too watery; pat them dry if needed to avoid soggy crust.
- For a dairy-free or vegan version, substitute the pie crust and egg wash with suitable alternatives like vegan pie crust and almond milk or maple syrup wash.
- Hand pies can be stored in an airtight container for up to 2 days at room temperature or refrigerated for up to 4 days.
- Reheat gently in a low oven to restore crispiness before serving.
