Name: Strawberry Hand Pies
Prep time: 30 min
Cook time: 45 min
Total time: 2 h
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour; 2 teaspoons granulated sugar; 1 teaspoon salt; 1 cup very cold unsalted butter, cubed; 1/2 to 2/3 cup very cold water; 3 3/4 cups strawberries, hulled and sliced; 1/3 cup granulated sugar; 1 1/2 tablespoons cornstarch; 1 1/2 teaspoons pure vanilla extract; 3/4 teaspoon orange zest; 1/2 teaspoon salt; 1 large egg; 2 tablespoons water; 1 1/2 cups freeze-dried strawberries; 3/4 cup powdered sugar

Jump to Recipe

There’s nothing more irresistible than warm, flaky Strawberry Hand Pies fresh from the oven. These sweet, portable treats combine buttery pie dough with a juicy strawberry filling cooked down to perfection. Each bite delivers the flavor of a true fresh strawberry dessert, wrapped inside tender, golden pastry. Whether you’re planning a picnic, backyard gathering, or simple family dessert, these homemade delights offer the charm of classic pie in perfectly portioned form.

Story

Every summer, strawberries arrive at their peak sweetness, and that’s when I reach for this Strawberry Hand Pies recipe. Instead of baking one large pie, I transform that vibrant fruit into individual pastries that feel special yet completely approachable. These Strawberry Hand Pies deliver everything you love about pie without the fuss of slicing and serving.

I started making Strawberry Hand Pies for family cookouts because they travel easily and hold their shape beautifully. Over time, they became my favorite homemade hand pies for celebrations and weekend baking alike. The flaky crust, paired with rich strawberry filling, creates a balance that feels both nostalgic and refined.

Because they bake individually, these mini fruit pies crisp up evenly and develop a stunning golden finish. And once I dust them with strawberry powdered sugar, they become the ultimate easy baked hand pies for summer gatherings.

Ingredients

For the Crust

2 1/2 cups all-purpose flour
2 teaspoons granulated sugar
1 teaspoon salt
1 cup very cold unsalted butter, cut into cubes
1/2 cup very cold water (up to 2/3 cup if needed)

For the Strawberry Filling

3 3/4 cups strawberries (about 1.5 pounds), hulled and sliced
1/3 cup granulated sugar
1 1/2 tablespoons cornstarch
1 1/2 teaspoons pure vanilla extract
3/4 teaspoon orange zest
1/2 teaspoon salt

For Assembly

1 large egg
2 tablespoons water

For Strawberry Powdered Sugar

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

Step-by-Step Instructions

Preparing the Ingredients

Whisk together the flour, sugar, and salt in a medium bowl. Add the cold butter cubes and cut them into the flour using a pastry cutter until various-sized crumbs form. Slowly add cold water, starting with 1/2 cup, mixing just until the dough comes together. Knead briefly to combine.

Divide the dough into 3 or 4 sections and shape into balls. Wrap tightly in plastic wrap and refrigerate for 30 to 45 minutes.

Meanwhile, combine strawberries, sugar, and cornstarch in a small pot over medium heat. Stir constantly until combined, then bring to a brief boil for about 15 seconds. Remove from heat and stir in vanilla, orange zest, and salt. Let the filling cool completely.

Cooking Instructions

Preheat the oven to 375°F. Whisk together the egg and water to create an egg wash.

Roll chilled dough on a lightly floured surface to about 1/4-inch thickness. Cut 3-inch circles. Spoon 3/4 to 1 1/2 tablespoons of strawberry filling onto half of each circle. Brush edges with egg wash and place another dough circle on top.

Seal edges with a fork and cut small slits in the tops. Chill assembled pies for 20 to 25 minutes. Brush with egg wash, then bake for 30 to 35 minutes until golden brown and puffed. Cool to room temperature or serve slightly warm.

To prepare the topping, pulse freeze-dried strawberries and powdered sugar in a food processor until finely ground. Dust over cooled pies before serving.

Tips for Perfect Results

Common Mistakes to Avoid

Avoid overworking the dough because that can make it tough rather than flaky. Also, always chill the dough before rolling and again before baking. If the filling remains warm when assembling, it can soften the dough and cause leaks.

Do not overfill the pies. While generous filling sounds tempting, too much can prevent proper sealing and cause bursting during baking.

Pro Tips for Better Flavor

Use ripe, in-season strawberries for the richest flavor. Additionally, keep your butter and water extremely cold to maintain flaky layers. A light egg wash creates a beautiful golden finish, and the strawberry powdered sugar intensifies berry flavor while adding delicate sweetness.

Serving and Storage

How to Serve

Serve Strawberry Hand Pies warm from the oven or at room temperature. They pair beautifully with vanilla ice cream, fresh whipped cream, or a simple glass of cold milk. Because they are individually portioned, they make excellent picnic desserts or party treats.

How to Store Leftovers

Store leftover pies in an airtight container at room temperature for up to 2 days. After that, the crust may soften slightly. To refresh, warm them briefly in a 300°F oven for about 5 to 8 minutes.

Conclusion

These Strawberry Hand Pies bring together flaky pastry and vibrant strawberry filling in a portable, crowd-pleasing dessert. Whether you bake them for summer gatherings or weekend cravings, they deliver classic pie flavor in a charming hand-held form. Once you try them, they may become your favorite seasonal baking tradition.

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Frequently Asked Questions

Can I use frozen strawberries instead of fresh?

Yes, you can use frozen strawberries. Thaw them completely and drain excess liquid before cooking the filling to prevent excess moisture.

Why do I need to chill the dough twice?

Chilling relaxes gluten and firms the butter, which creates flaky layers and prevents spreading during baking.

Can I make these Strawberry Hand Pies ahead of time?

Yes. You can prepare and assemble the pies, then refrigerate them unbaked for several hours before baking. Brush with egg wash just before placing them in the oven.