Description
Delight in these charming Strawberry Hand Pies that boast a flaky, buttery crust filled with a sweet and tangy strawberry filling. Perfect for a handheld treat, these pies combine fresh strawberries with a touch of lemon and vanilla, baked to golden perfection.
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 crust
Finishing
- 1 egg, beaten (for egg wash)
- 1 tbsp coarse sugar (for sprinkling, optional)
Instructions
- Prepare the filling: In a mixing bowl, combine the chopped strawberries, granulated sugar, cornstarch, lemon juice, and vanilla extract. Stir well until all ingredients are evenly mixed. This mixture will thicken slightly as it bakes to create a luscious filling.
- Preheat oven: Set your oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone baking mat for easy cleanup.
- Cut pie crusts: Unroll the refrigerated pie crust and using a round cutter (about 4 to 5 inches in diameter), cut out circles. You should get about 8 rounds per package.
- Assemble hand pies: Place a spoonful of the strawberry filling in the center of each pie crust round, ensuring not to overfill to prevent spilling during baking. Brush the edges with beaten egg to help seal the pies.
- Seal edges: Fold the dough over the filling to create a half-moon shape. Press the edges firmly together and crimp with a fork for a decorative seal and added security.
- Apply egg wash and sugar: Brush the tops of each hand pie with beaten egg for a shiny, golden finish. Sprinkle with coarse sugar if desired to add a lovely crunch and extra sweetness.
- Bake: Arrange the hand pies on the prepared baking sheet and bake in the preheated oven for 20 to 25 minutes or until the crust is golden brown and the filling is bubbly.
- Cool and serve: Remove the pies from the oven and let them cool on a wire rack for at least 10 minutes. This allows the filling to set slightly for easier handling. Serve warm or at room temperature.
Notes
- For a prettier crust, you can brush the edges with milk instead of egg wash if preferred.
- If fresh strawberries are not in season, frozen strawberries can be used; just thaw and drain excess liquid before mixing.
- Hand pies can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 4 days.
- Reheat gently in a low oven or toaster oven to maintain crispiness.
- You can add a pinch of cinnamon or nutmeg to the filling for a warm spice twist.
