These delicious and adorable strawberry hand pies are easy to make, and the perfect summer dessert!
Who else LOVES strawberries? I mentioned earlier this week that we picked an abundance of fresh strawberries at a local farm, and we have had a great time finding ways to use them! These strawberry hand pies were an instant favorite with everyone in my family, and they’ve already requested that I make them again with each successive batch of berries that we pick this summer. They’re so simple and fun to make, but they look very impressive, too! I love the layers of flaky pie crust, the sweet strawberry filling, and the crisp sugary top. You could definitely substitute another summer fruit, like peaches, apricots, blackberries, or blueberries in these pies, and I’m sure they’d be equally delicious. They’re surprisingly sturdy, so they would be great for sending in a lunch box or bringing on a picnic. I served them with a big scoop of vanilla ice cream on the side, and my whole family loved them!
Strawberry Hand PiesPrint Recipe
- 2 cups strawberries hulled and quartered
- 1/3 cup sugar plus more for sprinkling
- 2 teaspoons corn starch
- 1 teaspoon lemon juice
- 1 recipe homemade pie crust or 1 package refrigerated pie crust
- 1 egg
- 1 tablespoon water
- To make the filling, mix together the strawberries, sugar, corn starch, and lemon juice. Bring the mixture to a simmer over medium heat, and simmer 5 minutes, or until thickened. Remove from heat and allow to cool to room temperature. When the filling has cooled, preheat the oven to 425. Line two baking sheets with silicone or parchment. Roll out the pie crust and cut it into 24 4-inch circles. Cut vents in 12 of the circles (I used a heart-shaped cookie cutter, but you could cut vents with a knife instead if you prefer). Spoon about 1 tablespoon of filling onto the 12 remaining circles, then place a vented circle on top of each. Press gently with your fingers to seal, then seal with a fork all the way around. In a small bowl, whisk together the egg and water. Brush the egg mixture over the top of each pie, then sprinkle with sugar. Bake 18-20 minutes, or until golden brown. Let cool before serving.