Serves 8
45 min
Strawberry Hand Pies
Recipe GLPR10430e1ec04962
Golden, flaky hand pies filled with sweet strawberries, bright lemon, and warm cinnamon spice. These portable pastries are perfect for a quick dessert or snack, with a crisp exterior and juicy fruit filling.
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Ingredients
2 9-inch pie crusts
1 pound fresh strawberries, hulled and chopped into small pieces
1/2 cup granulated sugar
3 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1/2 to 1 teaspoon lemon zest
1/4 teaspoon fresh lemon juice
1 egg yolk
2 tablespoons water
1 tablespoon granulated sugar for topping
Directions
In a small bowl, whisk together the sugar, cornstarch, cinnamon, and lemon zest until well combined. Set aside.
Place the chopped strawberries in a medium bowl. Add the lemon juice and mix gently. Ensure the strawberry pieces are small; larger chunks can release too much juice during baking.
Allow the strawberry mixture to rest for 10 minutes. Then fold the dry ingredients into the strawberries until evenly combined. The mixture should be thick but slightly syrupy.
In a small bowl, whisk together the egg yolk and water to create an egg wash. Set aside.
Unroll the pie crusts onto a clean cutting board. Cut each crust into 4 equal sections, creating 8 pieces total.
Place a generous spoonful of the strawberry filling in the center of each pie crust section. Avoid adding too much syrup, as excess liquid will leak out during baking.
Fold each piece in half to create a triangle or envelope shape, enclosing the filling. Press gently to seal.
Brush the outer edges with egg wash. Using a fork, press firmly along all edges to seal them completely.
Place the sealed hand pies on a plate and refrigerate for 30 minutes before baking.
Preheat your oven to 375°F. Line a baking sheet with parchment paper.
Transfer the chilled hand pies to the prepared baking sheet. Brush the tops with the remaining egg wash. Sprinkle each with a pinch of granulated sugar and poke the tops 2–3 times with a fork to allow steam to escape.
Bake for 18–22 minutes, until the crust is golden brown. The pies are done when the pastry is crispy and lightly browned.
Remove from the oven and let cool on the baking sheet for 30 minutes. Transfer to a wire rack and cool completely before serving.
