Strawberry Hand Pies Glaze

My grandmother's kitchen always smelled like butter and berries during strawberry season, and these hand pies are my attempt to recreate that magic in portable form. There's something deeply satisfying about tucking sweet fruit into buttery pastry, watching them transform into golden pockets of happiness in the oven.

Last summer I made a batch for a neighborhood picnic and watched them disappear in minutes, with three different neighbors asking for the recipe before they even finished their first bite. Something about eating pie with your hands brings out everyone's inner child.

Ingredients

• All-purpose flour: The backbone of your pastry, providing structure while staying tender
• Cold unsalted butter: Essential for flaky layers, keep it ice-cold until the moment it hits the flour
• Ice water: Brings everything together without melting those precious butter pockets
• Fresh strawberries: Choose berries that smell fragrant and give slightly when gently pressed
• Granulated sugar: Balances the natural tartness of ripe strawberries
• Lemon juice: Brightens the filling and helps the cornstarch do its thickening work
• Cornstarch: The secret to a filling that stays put instead of running everywhere when you bite in
• Powdered sugar: Creates that silky smooth glaze that makes these look like they came from a pastry shop

Instructions

Prepare the pastry dough:

Whisk flour, sugar, and salt in a large bowl, then work in cold butter until you see pea-sized pieces throughout. Add ice water gradually, tossing with your fingers until the dough just holds together when squeezed. Shape into two disks, wrap tightly, and let rest in the refrigerator for at least 30 minutes.

Cook the strawberry filling:

Combine diced strawberries, sugar, lemon juice, and cornstarch in a saucepan over medium heat. Stir constantly as the berries break down and the mixture thickens into a glossy, jam-like consistency, about 5 to 7 minutes. Set aside to cool completely—hot filling will melt your pastry and ruin all that hard work.

Roll and cut your pastry:

Preheat your oven to 375°F and line a baking sheet with parchment paper. Roll each chilled dough disk on a floured surface until it is about 1/8-inch thick, then cut into rounds using a 4 to 5-inch cutter or a bowl. You should get 8 to 10 rounds total, depending on how thin you roll and the size of your cutter.

Fill and seal the pies:

Place 2 tablespoons of cooled strawberry filling in the center of half your pastry rounds, leaving a clean border around the edge. Brush the edges with water, top with another round, and press firmly to seal. Crimp the edges with the tines of a fork for that classic hand pie look and a tight seal.

Bake until golden:

Arrange the pies on your prepared baking sheet and brush the tops with a mixture of beaten egg and milk. Cut a small slit in each pie for steam to escape, then bake for 22 to 25 minutes until they are deeply golden and the pastry is cooked through. Transfer to a wire rack to cool completely before glazing.

Add the vanilla glaze:

Whisk powdered sugar with 2 to 3 tablespoons of milk and vanilla extract until smooth and pourable. Drizzle generously over each cooled pie and let the glaze set for about 15 minutes before serving or storing.

Save

These have become my go-to contribution to potlucks and bake sales because they travel so well and look impressive without requiring fancy pie-making skills. There's genuine joy in handing someone a warm, glaze-dripping hand pie and watching their eyes light up.

Making Them Ahead

You can assemble the entire hand pies, freeze them on a baking sheet until solid, then transfer to a freezer bag for up to three months. Bake from frozen, adding a few extra minutes to the baking time, and they will taste just as fresh as the day you made them.

Fruit Variations

Pe stone fruits like peaches and nectarins work beautifully when in season, just reduce the cornstarch slightly since they release less liquid than strawberries. Mixed berries create a gorgeous purple filling and an incredible depth of flavor that makes everyone guess what's inside.

Serving Suggestions

These hand pies shine on their own, but a scoop of vanilla ice cream alongside turns them into a proper dessert course. They are also perfect tucked into lunchboxes or enjoyed as an afternoon snack with a cup of tea.

• Warm leftover pies in a 300°F oven for 5 minutes to refresh the pastry
• Store unglazed pies at room temperature for up to 2 days in an airtight container
• Add glaze just before serving to keep it from becoming sticky

Save

Every time I pull a batch of these from the oven, I'm reminded that the simplest treats often bring the most happiness to the table.

Recipe FAQs

→ How do I achieve a flaky pastry texture?

Use cold unsalted butter cut into pea-sized pieces and handle the dough minimally. Chilling the dough before rolling helps create flakiness.

→ Can I use other fruits instead of strawberries?

Yes, blueberries or raspberries are excellent alternatives that pair well with the vanilla glaze and buttery crust.

→ Why add lemon juice to the filling?

Lemon juice brightens the strawberry flavor and balances the sweetness, enhancing the overall taste.

→ What is the purpose of the glaze?

The vanilla glaze adds a delicate sweetness and smooth finish that complements the tart strawberries and buttery crust.

→ How should I store these hand pies?

Store in an airtight container at room temperature for up to two days or refrigerate for longer freshness.