Easy Strawberry Hand Pies

Strawberry Hand Pies

First of the season strawberries are upon us and I could not be any happier. These little fruits came from our friends over at Langwater Farm in North Easton. They aren't the sweetest strawberries you'll ever eat but thats fine. I actually like them a little tart, great for baking. And the first thought that comes to mind when I taste these little red wonders, Strawberry hand pies.  

We took the stems off our batch and tossed them with some sugar and a pinch of salt (helps bring out some great flavors). We then got working on our pie dough.

The pie dough recipe we use is so very easy. Just make sure you keep all of your ingredients cold before you get to "mixing". Once the dough chilled, we rolled it out to a nice flat piece and cut our rounds. 

A little reduced balsamic or aged balsamic vinegar if you have it is a great addition to these handpies. Just drizzle a little on top of the fillings before you close them up. A quick egg wash and bake,  Strawberry hand pies are easy ladies and gentlemen. The Baking Steel gives a great crust and even bottom cook. Can't beat that.

fresh strawberries
strawberry hand pies
painting on egg wash
slicing the top with an X
easy strawberry hand pies

For Filling

1/2 pint strawberries, cut in quarters

3 tbsp sugar

1 pinch salt

Mix all ingredients in a bowl and set aside.

Strawberry Hand Pies

2 1/2 cups all purpose flour

8 oz butter

1/2  tsp salt

2 tbsp sugar

4 oz ice water


1. Combine all dry ingredients into food processor, pulse 3 times.

2. Add in cubed butter in 3 stages, pulse again. (looking for cornmeal type texture)

3. Pulse in ice water.

4, Knead out of processor until all flour is combined into lumpy/shaggy dough. Wrap dough ball/disc in plastic wrap and refrigerate for one hour.

5. Remove from refrigerator and lightly flour surface. Roll out dough into sheet about 1/4" thick.

6. Cut discs. Two sizes, the large one will fit on top to cover the mound of filling. Fill small round with strawberries, drizzle with balsamic, cover with large disc. Crimp edges with fork.

7. Egg wash the top of dough, score an "X" to let steam escape and garnish with some nice sugar.

8. Bake for 15-18 minutes at 400 degrees on your Baking Steel on parchment paper.


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