Description
Delicious homemade strawberry hand pies made with fresh strawberries and a flaky pie crust.
Ingredients
Scale
- 2 cups fresh strawberries, diced (from 12–16 ounces whole strawberries, see notes for using frozen)
- 2 tbsp cornstarch
- 1/2 cup sugar
- pinch salt
- 2 tbsp water
- 1 tsp vanilla extract
- 1 double batch pie crust (homemade or storebought)
- flour for rolling
- 1 large egg
- 1 tbsp water
- coarse sugar (optional)
Instructions
- In a medium to large size saucepan mix all ingredients until the strawberries are coated.
- Place over medium to medium high heat, and stirring constantly bring the mixture to a boil (this will activate the cornstarch thickener). It should turn from a light and opaque pink to a translucent red. Do not boil for longer than 60 seconds.
- Once the mixture boils, turn the heat down to low and simmer for 5-8 minutes until the mixture has thickened and the strawberries are soft. If desired you can break apart the strawberries further with a fork.
- After it’s thickened and the strawberries have broken down a bit, remove from heat and let cool completely before making the hand pies. This can be made up to two days in advance and stored in an airtight container in the refrigerator until ready to use.
- Make the egg wash by whisking together the egg and water. Set aside.
- On a lightly floured surface, roll out the pie crust until about 1/8-1/4 inch thick.
- Use a 3 to 4-inch heart-shaped cookie cutter to cut out an even number of hearts. Re-roll the scraps to cut out more hearts until all the dough has been used. If using a mini heart press to allow the steam to release, cut it out on half of the hearts now, using it right in the center. If using a knife to make an X to allow steam to escape, you can do it after assembling.
- Place half of the heart-shaped dough pieces on a baking sheet lined with parchment paper or a silicone baking mat, keeping them at least 2 inches apart.
- Add 1 heaping tablespoon of the strawberry filling to the center of each heart, leaving a border around the edges.
- Using a pastry brush, brush the edges with egg wash to help seal the pies. Top with the remaining pie dough hearts and press the edges with a fork to seal. If you didn’t already cut hearts to allow steam to escape, use a small knife to cut a tiny slit or two on the top center of each pie.
- Lightly brush the egg wash all over the tops of the assembled hand pies. If desired, sprinkle coarse sugar over the tops.
- Bake one tray at a time on the middle rack in a 350℉ preheated oven for 18-22 minutes, until the edges are golden and the strawberry filling starts to bubble.
- Once done, remove from oven, and let cool on the baking tray. Repeat baking with remaining hand pies. Enjoy warm or at room temperature.
Notes
- For using frozen strawberries, thaw and drain excess liquid before dicing.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 hand pie
- Calories: 220
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg