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This strawberry hand pie recipe has been my go-to dessert for summer gatherings and potlucks for years. The combination of flaky, buttery crust and sweet-tart strawberry filling creates the perfect handheld treat that never fails to impress.
I first made these for my daughter’s garden birthday party, and they were such a hit that they’ve become our signature summer dessert. The strawberry powdered sugar adds that extra special touch that makes everyone ask for the recipe.
Ingredients
- For the Crust:
- All purpose flour creates the perfect structure for these hand pies
- Granulated sugar adds just a hint of sweetness to the crust
- Salt enhances all the flavors and balances the sweetness
- Very cold unsalted butter is essential for creating flaky layers
- Ice cold water helps maintain the butter’s temperature for maximum flakiness
- For the Strawberries:
- Fresh strawberries provide the best flavor but frozen work in a pinch
- Granulated sugar balances the natural tartness of the berries
- Cornstarch thickens the filling so it doesn’t leak out during baking
- Pure vanilla extract adds depth and warmth to the filling
- Orange zest brightens the flavor with citrus notes
- Salt enhances all the flavors and balances sweetness
- For Assembly and Finishing:
- Egg wash gives the pies a beautiful golden shine
- Freeze dried strawberries create a vibrant pink powder that adds both color and flavor
- Powdered sugar adds sweetness and creates that bakery style finish
Step-by-Step Instructions
- Make the Crust:
- Combine the dry ingredients by whisking together flour, sugar and salt in a medium bowl until well blended. This ensures even distribution of the sweetness and salt.
- Cut in the Butter:
- Add cold butter cubes to the flour mixture and use a pastry cutter to work it in until you see various sized crumbs. The butter pieces should range from pea sized to almond sized for the flakiest result.
- Form the Dough:
- Slowly add cold water starting with 1/2 cup and adding more as needed until the dough comes together. Work quickly to prevent the butter from warming. The dough should hold together but not feel sticky.
- Rest the Dough:
- Divide the dough into 3 or 4 balls, wrap each tightly in plastic wrap, and refrigerate for 30 to 45 minutes. This resting period allows the gluten to relax and the butter to firm up again for maximum flakiness.
- Prepare the Filling:
- Cook strawberries, sugar, and cornstarch over medium heat, stirring constantly until the mixture comes to a boil. Let it boil for about 15 seconds to activate the cornstarch’s thickening power.
- Finish the Filling:
- Remove from heat and stir in vanilla, orange zest and salt. Allow the filling to cool completely to room temperature before assembling the pies to prevent the dough from melting.
- Roll and Cut Dough:
- Roll chilled dough on a lightly floured surface to about 1/4 inch thickness. Use a 3 inch cutter to create circles. Work quickly to keep the dough cold.
- Fill and Seal:
- Place about 1 tablespoon of cooled filling on one half of each dough circle. Brush edges with egg wash, then seal by crimping with a fork. Cut small vents in the top to allow steam to escape.
- Chill Before Baking:
- Refrigerate the assembled pies for 20 to 25 minutes before baking. This firms up the dough again and helps the pies maintain their shape in the oven.
- Bake to Golden Perfection:
- Brush with egg wash for shine, then bake at 375°F for 30 to 35 minutes until the pies are puffed and golden brown. Cool to room temperature before dusting with strawberry sugar.
- Make Strawberry Sugar:
- Process freeze dried strawberries and powdered sugar together until you have a fine, pink powder. Dust generously over the cooled pies just before serving for the prettiest presentation.
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The orange zest in the filling is my secret ingredient that elevates these hand pies from good to exceptional. My grandmother always added citrus zest to her berry desserts, and this little nod to her baking wisdom makes these pies extra special to me.
Make Ahead Options
These strawberry hand pies are perfect for preparing in advance. You can make the dough up to 3 days ahead and keep it refrigerated, or freeze it for up to 3 months. The filling can also be made 2 days in advance and stored in the refrigerator. For completely assembled pies, freeze them unbaked on a baking sheet, then transfer to a freezer bag once solid. Bake directly from frozen, adding about 5 minutes to the baking time.
Variations to Try
While strawberries create a classic hand pie, this recipe works beautifully with other fruits. Try blueberries with lemon zest instead of orange, or mix strawberries with rhubarb for a tangy spring version. Apple cinnamon makes a wonderful fall variation with warm spices. You can also experiment with different shapes like rectangles or half moons for variety.
Serving Suggestions
These hand pies are perfect on their own, but they become even more special when served slightly warm with a scoop of vanilla ice cream or freshly whipped cream. For brunch, pair them with a dollop of greek yogurt. They also make a wonderful addition to a dessert board alongside fresh berries and chocolate dipped strawberries for a strawberry themed dessert experience.
Troubleshooting Tips
If your dough becomes too warm while working with it, pop it back in the refrigerator for 15 minutes before continuing. Make sure your filling is completely cooled before assembling the pies to prevent soggy bottoms. If your pies leak during baking, try using less filling next time and make sure to seal the edges thoroughly with the fork crimping method.
Frequently Asked Questions
- → Can I use frozen strawberries?
Yes, you can use frozen strawberries. Make sure to thaw and drain them to remove excess moisture before cooking.
- → How do I keep the crust flaky?
Ensure your butter and water are very cold, and avoid overworking the dough to maintain a flaky texture.
- → Can I prepare the dough in advance?
Yes, the dough can be stored tightly wrapped in the refrigerator for up to 3 days or frozen for longer storage.
- → What is the purpose of the egg wash?
The egg wash helps seal the edges and gives the pies a glossy, golden finish when baked.
- → Can I substitute a different fruit?
Absolutely! You can substitute other fruits like blueberries, peaches, or apples for unique variations on the hand pies.
- → How do I prevent the filling from leaking?
Ensure the edges are sealed tightly with a fork and create small slits on top to allow steam to escape during baking.