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  • Strawberry Hand Pies
  • Strawberry Hand Pies
  • Strawberry Hand Pies
  • Strawberry Hand Pies
  • Strawberry Hand Pies
  • Strawberry Hand Pies
  • Strawberry Hand Pies
  • Strawberry Hand Pies
  • Strawberry Hand Pies
  • Strawberry Hand Pies

Strawberry Hand Pies

Food | June 01, 2018 | Nik Manojlovich
1 Star2 Stars3 Stars4 Stars5 Stars (2 votes, average: 4.50 out of 5)
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  • 45
  • 8-12
  • Moderate

Let’s put our hands together for homemade, handmade STRAWBERRY HAND PIES!

This STRAWBERRY HAND PIES recipe is one that family and friends just love. Why? Because our easy-to-follow guide will help you make a homemade sweet treat that’s a winner, hands down!

Here’s a quick review of some of the key steps:

PASTRY – Those of you familiar with pie dough may be a bit surprised when we call for sour cream to bind the mixture of butter and dry ingredients, but it gives the pastry a heavenly richness that still results in that all-important flakey finish.

We also worked a bit of lemon zest into the pastry, adding both fragrance and a memorable citrus note to each and every bite.

FILLING – In a perfect world, you’ll make this recipe using freshly picked wild strawberries, but if conventionally grown berries are all you can find, use them. In prepping your strawberries, remember that these STRAWBERRY HAND PIES are dainty, miniature little gems, so it’s essential to cut them up into smaller bits than we normally would for a standard pie.

Although it’s expected that these pies will “weep” a bit as they bake, we suggest draining away any excess liquid from the berries right before you transfer the filling onto your circles of dough.

EGG WASH – We tested this recipe using two different egg washes, one made using water, the other using milk. In the end, we’re convinced that beating an egg with a tablespoon of whole milk is the best method. The hand pies come out of the oven beautifully glossy and nicely browned.

SUGAR, SUGAR! – There are two moments during the preparation of these pies where the addition of sugar amps up the wow factor. The first is when we brush them with the egg wash and add a sprinkle of granulated or cane sugar right before they go into the oven to give the pies a bit of sparkle.

The second is adding a dusting of icing sugar once the pies come out of the oven and have had a chance to cool. Don’t go crazy – a whisper of icing sugar is perfect just before serving and yes, I’m calling it a whisper. Shhh!

If reading this post has you more inspired to hone your baking skills, why not try some other memorable treats as well, like our HOMEMADE RHUBARB PIE or our off-the-charts amazing LEMON MERINGUE PIE! Looking for a cup of something warm to enjoy them with? Try our VEGAN CHAI SPICED LATTE!

Need a go-to dessert or snack that your friends and family will surely enjoy? Hand over these STRAWBERRY HAND PIES!

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Ingredients & Amounts

  • For the pastry:
  • 2 cups of unbleached all-purpose flour
  • ½ teaspoon of baking powder
  • 1 teaspoon of granulated sugar
  • ½ teaspoon of salt
  • zest of 1 lemon (about 1 tablespoon)
  • 2 sticks of butter (or 1 cup)
  • ½ cup of sour cream
  • For the filling:
  • 2 cups of fresh strawberries, hulled and finely chopped
  • 1/3 cup of granulated sugar
  • 1 teaspoon of pure vanilla extract
  • juice of half a lemon
  • 2 tablespoons of cornstarch
  • Optional:
  • ½ cup of crumbled goat’s cheese
  • For the egg wash:
  • 1 extra-large egg, room temperature
  • 1 tablespoon of whole milk
  • Garnish:
  • a sprinkle of granulated or cane sugar
  • a dusting of icing sugar

Instructions

  1. Prepare the pastry: Place dry ingredients and lemon zest into a medium-sized bowl and whisk together. Add the butter, rubbing it into the dry ingredients to form small, pea-sized clumps. Add in sour cream and bring the mixture together by hand to form a dough. Place dough onto a floured surface and roll it out into a rectangular shape. Fold the dough over onto itself in thirds, rotate by 90° and roll out into a rectangular shape again. Repeat, two additional times. Cover dough with plastic wrap and refrigerate for at least one hour.
  2. Prepare the filling: Place the strawberries, sugar, lemon juice and vanilla extract into a bowl and stir together. Sprinkle with cornstarch and stir gently until all of the ingredients are well combined. Set aside until use.
  3. Prepare the egg wash: Place egg and milk into a small bowl and lightly beat with a fork.
  4. Preheat oven to 425°F.
  5. To assemble smaller hand pies: Roll the chilled dough out into a rectangular shape on a floured surface to about 1/8-inch thickness. Use a 2- or 3-inch cookie or biscuit cutter to create uniform circular shapes. Set the rounds of dough to the side. Gather the remaining dough, roll it out and repeat until it has all been used. Then place a disc of dough onto your work surface, add a dollop of filling (about 1 to 2 tablespoons depending on the size of the disc) onto the centre of each disc. Brush the edge of the dough with egg wash and then place a second disc of dough on top, pressing firmly together along the edge. Crimp the edge using a fork. Repeat process until all of the discs have been filled. Transfer to a parchment-lined baking sheet.
  6. To assemble larger hand pies: On a floured surface, roll the chilled dough out into a rectangular shape about 1/8-inch thickness. Invert a bowl about 5- to 6-inches in diameter into the dough and trace the outline with a sharp pairing knife. Set the rounds of dough to the side. Gather the remaining dough, roll it out and repeat until all of the dough has been used. Then place a disc of dough onto your work surface, add a dollop of filling (about 3 to 4 tablespoons) slightly off-centre in the round. Sprinkle the top of the filling with 1 or 2 tablespoons of the crumbled goat’s cheese. Brush the edge of the dough with egg wash, then fold over to create a half-moon shaped hand pie, pressing the edge firmly together and crimping with a fork. Repeat process until all of the discs have been filled. Transfer to a parchment-lined baking sheet.
  7. Cut small slits into the top of each pie using a sharp pairing knife. Brush the top and edges of the pies with the egg wash. Sprinkle with either granulated or cane sugar.
  8. Transfer pies to oven and bake for 18 minutes or until tops are golden brown. Cool for about 5 minutes before serving, sprinkled with a light dusting of icing sugar.

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2 Responses to “Strawberry Hand Pies”

  1. Lisa says:

    Yummeezers!!!! This recipe has everything … flaky pastry, delectable filling, gorgeous presentation and even a bit of heartwarming nostalgia thrown in for good measure. When Nik tastes one, he can’t contain his own enthusiasm. Gotta love it! 🙂

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Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.

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