Strawberry Hand Pies Glaze (Printable)
Flaky pastry pairs with sweet strawberries and a delicate vanilla glaze for a delightful handheld treat.
# What You'll Need:
→ Pastry
01 - 2 1/2 cups all-purpose flour
02 - 1 tbsp granulated sugar
03 - 1 tsp salt
04 - 1 cup unsalted butter, cold and cubed
05 - 1/2 cup ice water, plus more as needed
→ Strawberry Filling
06 - 2 cups fresh strawberries, hulled and diced
07 - 1/3 cup granulated sugar
08 - 1 tbsp lemon juice
09 - 1 tbsp cornstarch
→ Assembly
10 - 1 egg, beaten
11 - 1 tbsp milk
→ Vanilla Glaze
12 - 1 cup powdered sugar
13 - 2-3 tbsp milk
14 - 1/2 tsp pure vanilla extract
# How to Make It:
01 - Whisk together flour, sugar, and salt in a large bowl. Cut in cold butter using a pastry cutter or fingertips until mixture resembles pea-sized crumbs. Gradually add ice water, mixing just until dough holds together. Divide in half, form into disks, wrap in plastic, and refrigerate for 30 minutes.
02 - Combine strawberries, sugar, lemon juice, and cornstarch in a medium saucepan. Cook over medium heat, stirring constantly, for 5-7 minutes until mixture thickens. Remove from heat and allow to cool completely before using.
03 - Preheat oven to 375°F. Line a baking sheet with parchment paper. On a lightly floured surface, roll each dough disk to 1/8-inch thickness. Cut into 4-5 inch rounds, yielding 8-10 rounds total.
04 - Place 2 tablespoons of cooled strawberry filling in the center of half the dough rounds. Lightly brush edges with water, top with remaining rounds, and press edges to seal. Crimp edges firmly with a fork to ensure closure.
05 - Arrange pies on prepared baking sheet. Whisk together beaten egg and milk, brush evenly over pie surfaces. Cut small steam vents in tops of each pie. Bake for 22-25 minutes until golden brown. Transfer to wire rack to cool completely.
06 - Whisk powdered sugar, milk, and vanilla extract in a small bowl until smooth and pourable. Drizzle glaze over cooled pies. Allow glaze to set for 15 minutes before serving.
# Expert Advice:
01 -
- The vanilla glaze adds a bakery-style finish that makes these feel special without much extra effort
- They freeze beautifully unbaked, so you can have fresh pie anytime the craving strikes
02 -
- Hot filling will make your pastry soggy and prevent proper baking, so let it cool completely before assembling
- Work quickly when rolling and cutting the dough to keep it cold, which is crucial for flaky layers
03 -
- Chill your assembled pies for 15 minutes before baking to help them hold their shape
- Brush the edges with water instead of egg wash for a better seal that will not leak during baking