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This strawberry hand pie recipe transforms your kitchen into a summer bakery, with buttery homemade crust encasing a vibrant strawberry filling that balances sweet and tart perfectly. The final touch of strawberry powdered sugar adds both beauty and an extra burst of berry flavor that elevates these handheld treats beyond ordinary pastries.
I first made these for my daughter's outdoor birthday celebration when she requested something "fancy but not fussy." The guests devoured them so quickly I now make a double batch whenever strawberries are in season.
Ingredients
- For the Crust
- All purpose flour forms the foundation for a tender yet sturdy pastry that holds up to handling
- Granulated sugar adds just enough sweetness to complement the filling without overwhelming it
- Salt enhances the butter flavor and balances the sweetness
- Very cold unsalted butter creates those essential flaky layers when it melts in the oven
- Cold water helps bind the dough while keeping the butter from melting prematurely
- For the Strawberries
- Fresh strawberries deliver the most vibrant flavor look for berries that are fully red without white shoulders
- Granulated sugar draws out the natural juices while balancing any tartness in the berries
- Cornstarch thickens the filling preventing leakage and creating that perfect jammy consistency
- Pure vanilla extract adds depth and warmth to the bright berry flavor
- Orange zest provides a subtle citrus note that enhances the strawberry flavor
- Salt is crucial for balancing sweetness and bringing out the natural berry flavor
- For Assembly
- Egg wash gives the pies their beautiful golden shine during baking
- Water thins the egg to create the perfect consistency for brushing
- For Strawberry Powdered Sugar
- Freeze dried strawberries provide intense berry flavor without adding moisture
- Powdered sugar creates a sweet dusting that melts slightly on the warm pies
Step-by-Step Instructions
- Prepare the Dough
- Combine the dry ingredients by whisking flour sugar and salt in a medium bowl ensuring even distribution. Using cold ingredients is absolutely crucial here as warmth will activate the gluten and melt the butter resulting in tough rather than flaky pastry.
- Cut in the Butter
- Add the cold butter cubes to your flour mixture and work quickly with a pastry cutter until you see various sized crumbs ranging from pea sized to larger flat pieces. These butter pockets will create steam during baking resulting in those desirable flaky layers.
- Add Cold Water Gradually
- Pour ice cold water into the mixture starting with just half a cup then adding more as needed until the dough just comes together. Overworking or adding too much water will develop gluten making your crust tough so stop mixing as soon as you can form a ball.
- Rest the Dough
- Divide the dough into sections rolling each into a ball then wrapping tightly in plastic. The resting period in the refrigerator allows gluten to relax and butter to resolidify which is essential for a tender flaky result.
- Prepare the Filling
- Cook the strawberries with sugar and cornstarch over medium heat stirring constantly until the mixture bubbles and thickens. This brief cooking period breaks down the berries slightly while activating the cornstarch to create the perfect consistency.
- Add Aromatics
- Remove from heat before stirring in vanilla orange zest and salt. Adding these flavoring ingredients after cooking preserves their aromatic qualities which would diminish with prolonged heat exposure.
- Roll and Cut Dough
- Work with one portion of chilled dough at a time rolling to a quarter inch thickness on a lightly floured surface. Use a three inch cutter to create uniform circles which ensures even baking and attractive presentation.
- Fill and Seal
- Place a small amount of cooled filling on one half of each dough circle being careful not to overfill. Brush egg wash around the edges which acts as glue before sealing with the tines of a fork creating those classic crimped edges.
- Vent and Chill
- Create small slits in the top of each pie allowing steam to escape during baking then return to the refrigerator. This final chilling period firms up the butter in the dough ensuring it melts slowly in the oven for maximum flakiness.
- Bake to Golden Perfection
- Brush with egg wash for a glossy finish then bake until deeply golden and puffed. The long baking time ensures the bottom crust is fully cooked while the filling bubbles and thickens to jammy perfection.
- Create Strawberry Sugar
- Pulse freeze dried strawberries with powdered sugar until completely powdered. This creates a beautiful pink dusting that adds both visual appeal and an intense burst of concentrated strawberry flavor.
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My absolute favorite part of this recipe is the contrast between the buttery crust and the slightly tart filling. My grandmother always said good strawberry desserts should taste like sunshine and these little pies bring me right back to her kitchen on warm summer afternoons.
Make-Ahead Options
The beauty of these hand pies lies in their flexibility for busy schedules. The dough can be made up to three days ahead and kept refrigerated or frozen for up to three months. Simply thaw overnight in the refrigerator before rolling. The strawberry filling keeps beautifully for up to five days refrigerated which means you can prepare components when convenient and assemble when ready to bake.
Perfecting Your Technique
Temperature control is the secret to truly exceptional pastry. Keep everything cold from your butter to your hands. If the dough begins feeling sticky during rolling return it to the refrigerator for 15 minutes. When crimping edges use gentle pressure rather than pressing too hard which can seal the layers together and prevent proper rising. For the most even baking rotate your pans halfway through the baking time to account for any hot spots in your oven.
Serving Suggestions
These hand pies shine as the star of a dessert board alongside fresh berries and whipped cream. For an elevated dessert experience warm them slightly and serve with vanilla bean ice cream. They make perfect additions to brunch spreads or afternoon tea services. Consider packaging individual pies in parchment paper tied with twine for charming edible gifts or wedding favors that showcase seasonal strawberries.
Seasonal Variations
While fresh strawberries create the most vibrant filling during spring and summer you can adapt this recipe year round. During fall substitute diced apples with cinnamon and nutmeg. Winter calls for pears with cardamom or frozen berries from your summer harvest. Spring offers rhubarb which pairs beautifully with strawberries for a classic combination. The technique remains the same while the fillings celebrate whatever fruits are at their peak.
Recipe FAQs
- → Can I use frozen strawberries for these hand pies?
Yes, frozen strawberries can work well. Thaw them first and drain excess liquid to prevent soggy pies. You may need to adjust the cornstarch slightly (add an extra 1/2 teaspoon) to account for the extra moisture.
- → How long will these hand pies stay fresh?
When stored in an airtight container at room temperature, they'll stay fresh for 2-3 days. For longer storage, refrigerate for up to 5 days or freeze for up to 3 months. Reheat in a 350°F oven for 5-10 minutes to restore crispness.
- → Can I make the dough ahead of time?
Absolutely! The dough can be made up to 3 days in advance and stored in the refrigerator. You can also freeze it for up to 3 months. Just thaw overnight in the refrigerator before rolling out.
- → What can I substitute for freeze-dried strawberries in the powdered sugar?
If you can't find freeze-dried strawberries, you can use regular powdered sugar with a drop of strawberry extract or simply dust with plain powdered sugar. Another option is pulverizing dehydrated strawberries, though the texture may be slightly different.
- → Can I use other fruits instead of strawberries?
Yes! This recipe works wonderfully with other berries like blueberries, raspberries, or blackberries. Stone fruits like peaches or cherries also make delicious fillings. Just adjust the sugar based on the sweetness of your fruit.
- → Why is it important to chill the dough?
Chilling the dough is crucial for flaky pastry. It allows the gluten to relax, preventing tough pastry, and keeps the butter cold, which creates steam pockets during baking that result in those desirable flaky layers.