Strawberry Hand Pies Glaze

The kitchen smelled like summer that afternoon I decided to turn a pint of strawberries into something pocket-sized and portable. Id been eyeing the farmers market berries all morning, and suddenly hand pies felt like the only logical conclusion. Theres something deeply satisfying about tucking fruit into pastry, like youre packaging little edible gifts for yourself.

My niece called them strawberry pockets and proceeded to eat three in one sitting, which I took as the highest possible compliment. We sat on the back porch with powdered sugar on our chins, and she asked if we could put them in her lunchbox every single day until forever.

Ingredients

• 2 1/2 cups all-purpose flour: This forms your flaky foundation, and keeping everything cold is the secret to layers that shatter beautifully when you bite them
• 1 cup cold unsalted butter, diced: Cold butter creates steam pockets as it melts, giving you those ethereal pastry layers that separate a good pie from a great one
• 6–8 tbsp ice water: Add this gradually, watching how your dough responds, sometimes you need all 8 tablespoons, sometimes your flour needs less
• 2 cups fresh strawberries, diced: Fresh berries give you bright, juicy pockets of flavor that canned fruit simply cannot replicate
• 1/3 cup granulated sugar: This sweetens the filling just enough to let the strawberries shine without becoming cloying
• 2 tbsp cornstarch: The cornstarch thickens the berry juices as they bake, preventing that dreaded soggy bottom situation
• 1 tsp lemon juice: A splash of acid brightens all the flavors and makes the strawberries taste more intensely strawberry-like
• 1/2 tsp vanilla extract: Vanilla bridges the gap between tart berries and sweet pastry, adding that warm, cozy background note
• 1 egg, beaten: This creates that gorgeous golden finish and helps the sugar stick if youre sprinkling tops
• 1 cup powdered sugar: For the glaze that turns these into something truly special, adding sweetness and a professional-looking finish

Instructions

Mix your dry foundation:

Whisk together the flour, sugar, and salt in a large bowl, creating a uniform base that will welcome the butter

Cut in the cold butter:

Work the cold, diced butter into the flour with a pastry cutter or your fingers until you see coarse crumbs with some pea-sized pieces remaining, those butter pockets become your flaky layers

Bring the dough together:

Add ice water one tablespoon at a time, gently stirring and pressing the dough together, adding only enough water to make it hold when squeezed

Rest and chill:

Divide the dough in half, shape into discs, wrap tightly, and refrigerate for at least one hour, this relaxation period prevents tough pastry

Prepare the strawberry filling:

Gently combine diced strawberries, sugar, cornstarch, lemon juice, and vanilla in a medium bowl, letting the fruit macerate slightly while you roll out dough

Heat your oven:

Preheat to 400°F and line a baking sheet with parchment paper, setting the stage for even baking and easy cleanup

Roll and cut circles:

On a floured surface, roll the chilled dough to about 1/8 inch thickness and cut sixteen 4-inch circles, rerolling scraps as needed

Fill and seal:

Place eight circles on your prepared sheet, mound about 2 tablespoons of strawberry filling in the center of each, leaving a clean border, brush edges with egg wash, top with remaining circles, and press firmly with a fork to seal

Create steam vents:

Cut a small slit in the top of each pie so steam can escape during baking, preventing burst seams and ensuring the filling cooks properly

Add the finishing touches:

Brush tops with egg wash and sprinkle with sugar if you want that extra sparkle and crunch

Bake to golden perfection:

Bake for 20 to 25 minutes until deeply golden, rotating halfway through for even browning, then cool completely on a wire rack

Whisk the glaze:

Combine powdered sugar, milk, and vanilla until smooth and pourable, adding more milk a drop at a time if needed

Glaze and serve:

Drizzle the cooled hand pies with glaze and let it set for about 15 minutes before serving or packing up

Save

These became my go-to contribution to every potluck and picnic after my friend Sarah asked for the recipe at three separate gatherings. Theres something universally appealing about food you can hold in your hand, like its granting permission to enjoy dessert anywhere, anytime, no fork required.

Making Ahead

The dough keeps beautifully in the refrigerator for up to two days or frozen for a month, meaning you can have fresh-baked hand pies on short notice. I often mix the dough on Sunday evening and bake Monday afternoon, letting the flavors meld and the flour hydrate for an even more tender crust.

Fruit Variations

While strawberries are my go-to, peaches in summer or apples in fall work wonderfully, adjusting sugar based on the fruits natural sweetness. Mixed berries create beautiful jewel-toned filling thats especially stunning when you bite into that first warm pie.

Storage and Serving

These hand pies keep at room temperature for two days, though the crust will soften slightly, or refrigerate for up to five days in an airtight container. For that fresh-from-the-oven experience, warm them at 350°F for about 8 minutes before serving.

• Freeze unbaked pies on a baking sheet, then transfer to a bag and bake from frozen, adding about 5 extra minutes
• The glaze can be made ahead and stored in the refrigerator, bringing it to room temperature and whisking again before using
• Package individually for lunchboxes or picnics, wrapping each pie in parchment or wax paper for easy handling

Save

Theres a particular joy in pulling a tray of these from the oven, the smell of strawberries and butter filling the kitchen, knowing youre about to hand someone something wonderful they can hold in their palm.

Recipe FAQs

→ How do I make the dough flaky?

Use cold, diced butter and cut it into the flour mixture until pebbly crumbs form. Keep ingredients chilled and avoid overworking dough to ensure a flaky texture.

→ Can I use frozen strawberries?

Fresh strawberries are preferred for texture, but frozen can be used if thawed and drained well to avoid excess moisture.

→ What is the purpose of the glaze?

The vanilla glaze adds a sweet, smooth finish that contrasts with the flaky crust and fruity filling, enhancing overall flavor and presentation.

→ How do I prevent the pies from leaking filling?

Seal edges firmly with a fork and ensure filling isn’t overfilled. Cutting a small vent slit allows steam to escape, reducing leaks.

→ Can I make these ahead of time?

Yes, prepare and bake ahead. Store cooled pies in an airtight container at room temperature for a day or refrigerate longer, reheating gently before serving.

→ Are there alternatives to egg wash?

A plant-based milk or non-dairy milk can replace egg wash for brushing, suitable for vegan versions, though browning may be lighter.