Description
Sweet strawberry hand pies deliver a delightful handheld dessert perfect for summer picnics and casual gatherings. Buttery pastry envelops juicy strawberry filling, creating a portable treat that brings pure joy with each delectable bite.
Ingredients
Scale
- 2 cups (473 ml) strawberries, fresh, hulled and diced
- ¼ cup (50 g) sugar, granulated
- 1 tbsp cornstarch
- 1 tsp lemon juice
- ½ tsp vanilla extract
- 2 pie crusts, store-bought or homemade
- 1 egg, for egg wash
- 1 tbsp water
- ½ cup (60 g) powdered sugar, for simple glaze
- 1–2 tsp milk, for simple glaze
- Coarse sugar, for sprinkling
- Powdered sugar, for dusting
Instructions
- Craft Filling: In a simmering saucepan, meld strawberries with sugar, cornstarch, lemon juice, and vanilla. Gently cook until the mixture transforms into a luscious, thickened compote. Allow the filling to cool completely, intensifying its vibrant flavors.
- Dough Preparation: Gracefully roll out pie dough on a flour-dusted surface. Skillfully cut into precise rounds or rectangles, maximizing dough efficiency by re-rolling remnants. Ensure uniform shape and thickness for consistent baking.
- Pie Assembly: Strategically place a dollop of cooled filling at the heart of each dough piece. Delicately crown with matching dough toppers, then meticulously seal edges using fork tines. Create strategic steam vents by cutting small slits or poking discreet holes.
- Finishing Touches: Ignite the oven to 375F (190C). Whisk egg with water to create a golden-hued wash. Tenderly brush each pastry and optionally dust with coarse sugar. Arrange on a parchment-lined baking sheet, ensuring proper spacing.
- Baking and Serving: Bake until the hand pies achieve a gorgeous amber-brown complexion, approximately 20-25 minutes. Allow a brief cooling period to let flavors settle. For an indulgent finale, consider drizzling with glaze or sprinkling powdered sugar.
Notes
- Remove excess liquid from cooked strawberries to prevent soggy hand pies, ensuring a crisp pastry texture by straining or carefully draining fruit mixture.
- Use a fork’s tines to firmly press pie edges, creating a tight seal that prevents filling leakage during baking and maintains a clean, professional appearance.
- Chill assembled hand pies for 15 minutes before baking to minimize dough shrinkage and help maintain their original shape and crisp edges.
- Swap traditional pie dough with gluten-free pastry or use almond flour for a low-carb version; replace sugar with monk fruit sweetener for diabetic-friendly adaptation.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 9
- Calories: 180
- Sugar: 8 g
- Sodium: 120 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg