Description
Strawberry hand pies are individual, flaky pastry pockets filled with sweet, juicy strawberry filling. Perfect for snacking, picnics, or an easy summer dessert.
Ingredients
Units
Scale
- 2 cups fresh strawberries, hulled and chopped
- 1/4 cup granulated sugar
- 1 tbsp cornstarch
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1 package refrigerated pie crusts (2 crusts)
- 1 egg, beaten (for egg wash)
- Coarse sugar, for sprinkling (optional)
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a small saucepan over medium heat, combine strawberries, sugar, cornstarch, lemon juice, and vanilla. Cook for 5–7 minutes, stirring occasionally, until thickened. Let cool completely.
- Roll out pie crusts on a lightly floured surface and cut into 4–5 inch circles.
- Place about 1 tablespoon of strawberry filling in the center of each circle. Fold over to create a half-moon shape and crimp edges with a fork to seal.
- Place pies on prepared baking sheet. Brush tops with beaten egg and sprinkle with coarse sugar if desired.
- Cut a small slit in the top of each pie for steam to escape.
- Bake for 18–22 minutes, or until golden brown. Let cool slightly before serving.
Notes
- Use store-bought or homemade pie crust.
- Can substitute with other berries or fruit preserves.
- Store cooled pies in an airtight container for up to 2 days or refrigerate for longer shelf life.
Nutrition
- Serving Size: 1 hand pie
- Calories: 210
- Sugar: 10g
- Sodium: 140mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg