14 Delicious Strawberry Hand Pies Amazing
Mmm, can you smell that? It’s the sweet, irresistible aroma of strawberries baking into golden, flaky hand pies—your kitchen’s next favorite project! Perfect for picnics, potlucks, or just because, these 14 strawberry hand pie recipes are all about celebrating the joy of homemade treats. Whether you’re a baking newbie or a pastry pro, there’s a delicious twist here waiting for you. Let’s dive in!
Classic Strawberry Hand Pies
Zesty and sweet, these Classic Strawberry Hand Pies are the perfect portable treat for summer picnics or a quick dessert. Let’s dive into making these delightful pies with a step-by-step guide that ensures flaky crusts and juicy strawberry filling every time.
Ingredients
- 2 cups of all-purpose flour, plus a little extra for dusting
- 1/2 teaspoon of salt
- 1 cup of unsalted butter, cold and cubed
- 1/4 cup of ice water, maybe a splash more if needed
- 2 cups of fresh strawberries, diced
- 1/2 cup of granulated sugar
- 1 tablespoon of cornstarch
- 1 teaspoon of vanilla extract
- 1 egg, beaten (for that golden glaze)
Instructions
- In a large bowl, whisk together the flour and salt. Tip: Keeping your ingredients cold ensures a flaky crust.
- Add the cubed butter to the flour mixture. Using your fingers or a pastry cutter, work the butter into the flour until it resembles coarse crumbs. Tip: Don’t overmix to keep the butter from melting.
- Gradually add ice water, a tablespoon at a time, mixing until the dough just comes together. You might need a splash more water, but be cautious not to make the dough wet.
- Divide the dough into two equal parts, flatten into discs, wrap in plastic, and chill for at least 1 hour. Tip: Chilling the dough makes it easier to roll out.
- While the dough chills, mix strawberries, sugar, cornstarch, and vanilla in a bowl. Let it sit for 10 minutes to macerate.
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Roll out one disc of dough on a floured surface to about 1/8-inch thickness. Cut into 6-inch circles.
- Spoon about 2 tablespoons of the strawberry mixture onto one half of each circle, leaving a border. Brush the edges with beaten egg, fold over, and crimp with a fork to seal.
- Place the pies on the prepared baking sheet, brush the tops with more beaten egg, and cut a couple of slits on top for steam to escape.
- Bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbly.
These hand pies boast a buttery, flaky crust with a sweet and slightly tangy strawberry filling. Serve them warm with a scoop of vanilla ice cream for an extra indulgent treat.
Strawberry Cream Cheese Hand Pies
Unbelievably easy and delicious, these Strawberry Cream Cheese Hand Pies are the perfect treat to whip up when you’re craving something sweet but don’t want to spend hours in the kitchen. With a flaky crust and a creamy, fruity filling, they’re sure to be a hit at any gathering or as a special treat for yourself.
Ingredients
- 2 cups of all-purpose flour, plus a little extra for dusting
- 1/2 teaspoon of salt
- 1 cup of unsalted butter, cold and cut into small pieces
- 1/4 cup of ice water, maybe a splash more if needed
- 4 ounces of cream cheese, softened
- 1/4 cup of granulated sugar
- 1 teaspoon of vanilla extract
- 1 cup of fresh strawberries, diced small
- 1 tablespoon of lemon juice
- 1 egg, beaten (for egg wash)
- A couple of tablespoons of coarse sugar, for sprinkling
Instructions
- In a large bowl, whisk together the 2 cups of flour and 1/2 teaspoon of salt.
- Add the cold butter pieces to the flour mixture. Use your fingers or a pastry cutter to work the butter into the flour until the mixture resembles coarse crumbs.
- Gradually add the ice water, a tablespoon at a time, mixing until the dough just comes together. Tip: Don’t overwork the dough to keep it flaky.
- Divide the dough into two equal parts, flatten into disks, wrap in plastic, and chill in the fridge for at least 30 minutes.
- While the dough chills, mix the cream cheese, 1/4 cup of sugar, and vanilla extract in a bowl until smooth. In another bowl, toss the diced strawberries with lemon juice.
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- Roll out one disk of dough on a floured surface to about 1/8-inch thickness. Cut into circles using a 4-inch cutter.
- Place a teaspoon of the cream cheese mixture and a teaspoon of strawberries in the center of each circle. Tip: Leave a small border around the edges for sealing.
- Brush the edges with beaten egg, fold over to create a half-moon shape, and crimp the edges with a fork to seal.
- Transfer the hand pies to the prepared baking sheet, brush the tops with more egg wash, and sprinkle with coarse sugar.
- Bake for 20-25 minutes, or until golden brown. Tip: Rotate the baking sheet halfway through for even browning.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Zesty and sweet, these hand pies have a delightful contrast between the crisp, buttery crust and the soft, tangy filling. Serve them warm with a scoop of vanilla ice cream for an extra indulgent dessert.
Vegan Strawberry Hand Pies
Alright, let’s dive into making these delightful Vegan Strawberry Hand Pies, perfect for a sweet treat any time of the day. These little pies are not only delicious but also surprisingly simple to whip up, even if you’re new to baking.
Ingredients
- 2 cups of all-purpose flour, plus a little extra for dusting
- A pinch of salt
- A stick of cold vegan butter, cubed
- A splash of cold water
- A couple of cups of fresh strawberries, diced
- A quarter cup of sugar
- A tablespoon of cornstarch
- A teaspoon of vanilla extract
Instructions
- Start by preheating your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large bowl, mix the flour and salt. Add the cubed vegan butter and use your fingers to rub it into the flour until it resembles coarse crumbs.
- Gradually add cold water, a splash at a time, mixing until the dough comes together. Tip: The dough should be firm but not sticky.
- On a lightly floured surface, roll out the dough to about 1/8 inch thickness. Use a round cutter to cut out circles.
- In another bowl, toss the diced strawberries with sugar, cornstarch, and vanilla extract until well combined.
- Place a small spoonful of the strawberry mixture in the center of each dough circle. Fold the dough over the filling and crimp the edges with a fork to seal.
- Transfer the hand pies to the prepared baking sheet and bake for 20-25 minutes, or until golden brown. Tip: Keep an eye on them after 15 minutes to prevent over-browning.
- Let the pies cool on the baking sheet for a few minutes before transferring to a wire rack. Tip: They’ll firm up as they cool, making them easier to handle.
Ready to enjoy! These Vegan Strawberry Hand Pies boast a flaky crust with a juicy, sweet strawberry filling that’s just the right amount of tart. Serve them warm with a dusting of powdered sugar or a dollop of vegan whipped cream for an extra special touch.
Gluten-Free Strawberry Hand Pies
Kickstart your summer baking with these delightful gluten-free strawberry hand pies, perfect for picnics or a sweet treat at home. Let’s walk through the process together, ensuring even beginners can achieve flaky, fruity perfection.
Ingredients
- 2 cups of gluten-free flour blend
- 1/2 cup of cold butter, cubed
- A splash of cold water
- 1 cup of fresh strawberries, diced
- 1/4 cup of sugar
- A couple of teaspoons of lemon juice
- 1 egg, beaten (for egg wash)
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large bowl, mix the gluten-free flour blend and cold butter until the mixture resembles coarse crumbs. Tip: Keep the butter cold for a flakier crust.
- Add a splash of cold water, one tablespoon at a time, until the dough comes together. Be careful not to overwork it.
- Roll out the dough on a lightly floured surface to about 1/8-inch thickness. Tip: Use a rolling pin with guides for even thickness.
- Cut the dough into 4-inch circles using a cookie cutter or a glass.
- In a small bowl, toss the diced strawberries with sugar and lemon juice. This will be your filling.
- Place a spoonful of the strawberry mixture in the center of each dough circle, leaving a border around the edges.
- Fold the dough over the filling to create a half-circle shape, pressing the edges with a fork to seal. Tip: Don’t overfill to prevent leaks.
- Brush the tops of the hand pies with beaten egg for a golden finish.
- Bake for 20-25 minutes, or until the crust is golden and the filling is bubbly.
After baking, these hand pies boast a crisp, buttery crust with a juicy, sweet strawberry center. Serve them warm with a dollop of whipped cream or enjoy them as is for a portable dessert.
Strawberry Rhubarb Hand Pies
First, let’s dive into making these delightful Strawberry Rhubarb Hand Pies, perfect for those who love a sweet and tangy treat with a flaky crust. Follow these steps carefully, and you’ll have a batch ready in no time.
Ingredients
- 2 cups of all-purpose flour, plus a little extra for dusting
- A pinch of salt
- 1 cup of cold unsalted butter, cut into small pieces
- A splash of ice water
- 1 cup of diced strawberries
- 1 cup of diced rhubarb
- 1/2 cup of sugar
- 1 tbsp of cornstarch
- 1 tsp of vanilla extract
- 1 egg, beaten (for egg wash)
Instructions
- In a large bowl, mix the flour and salt. Add the butter pieces and use your fingers to rub them into the flour until the mixture resembles coarse crumbs.
- Gradually add ice water, a splash at a time, until the dough comes together. Tip: Don’t overwork the dough to keep it flaky.
- Divide the dough into two disks, wrap in plastic, and chill for at least 30 minutes.
- While the dough chills, combine strawberries, rhubarb, sugar, cornstarch, and vanilla in a bowl. Let it sit for 15 minutes to macerate.
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- Roll out one disk of dough on a floured surface to about 1/8-inch thickness. Cut into circles using a 4-inch cutter.
- Spoon a couple of teaspoons of the fruit mixture onto each circle, leaving space around the edges.
- Brush the edges with egg wash, fold over to form a half-circle, and crimp the edges with a fork to seal.
- Place the pies on the baking sheet, brush tops with more egg wash, and cut small slits on top for steam to escape.
- Bake for 25-30 minutes, or until golden brown. Tip: Rotate the sheet halfway through for even baking.
- Let cool on a wire rack before serving. Tip: They’re best enjoyed warm, with a scoop of vanilla ice cream on the side.
Mmm, these hand pies boast a buttery crust with a juicy, sweet-tart filling that’s simply irresistible. Try serving them at your next picnic or as a charming dessert for a dinner party.
Chocolate Covered Strawberry Hand Pies
Gathering the perfect blend of sweetness and convenience, these Chocolate Covered Strawberry Hand Pies are a delightful treat that combines the juicy freshness of strawberries with the rich, decadent taste of chocolate, all wrapped in a flaky, buttery crust. Ideal for any occasion, they’re as fun to make as they are to eat.
Ingredients
- 2 cups of all-purpose flour, plus a little extra for dusting
- A pinch of salt
- 1 cup of cold butter, cubed
- 4-6 tbsp of ice water
- 1 cup of fresh strawberries, diced
- A couple of tbsp of sugar
- 1/2 cup of chocolate chips
- A splash of vanilla extract
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large bowl, mix the flour and salt. Add the cubed butter and use your fingers to rub it into the flour until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Don’t overwork the dough to keep it flaky.
- Roll out the dough on a lightly floured surface to about 1/8-inch thickness. Cut into circles using a round cutter.
- In a small bowl, toss the diced strawberries with sugar and vanilla extract. Place a small spoonful of the strawberry mixture in the center of each dough circle.
- Sprinkle chocolate chips over the strawberries. Fold the dough over the filling to create a half-circle shape and crimp the edges with a fork to seal.
- Place the hand pies on the prepared baking sheet and bake for 20-25 minutes, or until golden brown. Tip: For an extra shine, brush the tops with a little beaten egg before baking.
- Let the pies cool on a wire rack for a few minutes before serving. Tip: They’re best enjoyed warm, with the chocolate still gooey.
These hand pies offer a perfect contrast of textures, from the crisp, flaky crust to the soft, juicy strawberries and melted chocolate inside. Serve them with a dusting of powdered sugar or a scoop of vanilla ice cream for an extra special treat.
Strawberry Lemonade Hand Pies
Perfect for those warm summer days, these Strawberry Lemonade Hand Pies combine the sweet tang of strawberries with the zesty punch of lemonade, all wrapped up in a flaky, buttery crust. Let’s walk through making these delightful treats step by step, ensuring even beginners can achieve pie perfection.
Ingredients
- 2 cups of all-purpose flour, plus a little extra for dusting
- A pinch of salt
- 1 cup of cold unsalted butter, cubed
- A splash of ice water
- 1 cup of fresh strawberries, diced
- 1/4 cup of sugar
- The zest and juice of 1 lemon
- 1 egg, beaten (for that golden finish)
Instructions
- In a large bowl, whisk together the flour and salt. Add the cold butter cubes and use your fingers to work them into the flour until the mixture resembles coarse crumbs.
- Gradually add a splash of ice water, just enough to bring the dough together. Tip: The dough should hold together when pressed but not be sticky.
- Divide the dough in half, shape into discs, wrap in plastic, and chill for at least 1 hour. This rest period makes the dough easier to roll and prevents shrinkage during baking.
- While the dough chills, mix the diced strawberries, sugar, lemon zest, and juice in a bowl. Let it sit for 15 minutes to macerate, drawing out the strawberries’ natural juices.
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Roll out one disc of dough on a floured surface to about 1/8-inch thickness. Cut into circles using a 4-inch cutter.
- Spoon a tablespoon of the strawberry mixture onto each dough circle, leaving a border. Brush the edges with water, then fold over and crimp with a fork to seal.
- Transfer the pies to the prepared baking sheet, brush the tops with beaten egg for a glossy finish, and cut a small slit in each for steam to escape.
- Bake for 20-25 minutes, or until the crust is golden and the filling is bubbly. Tip: Rotate the baking sheet halfway through for even browning.
- Let the pies cool on the sheet for 5 minutes before moving to a wire rack. Tip: They’ll be hot, and the filling needs a moment to set.
Just out of the oven, these hand pies boast a crisp, flaky crust with a juicy, vibrant filling that bursts with strawberry lemonade flavors. Serve them warm with a dusting of powdered sugar or a dollop of whipped cream for an extra indulgent treat.
Strawberry Basil Hand Pies
Under the summer sun, nothing beats the combination of sweet strawberries and fragrant basil tucked into a flaky pastry. These Strawberry Basil Hand Pies are a delightful treat that’s perfect for picnics, potlucks, or just a sweet snack at home. Let’s walk through how to make them, step by step, ensuring even beginners can achieve delicious results.
Ingredients
– 2 cups of all-purpose flour, plus a little extra for dusting
– A pinch of salt
– 1/2 cup of cold unsalted butter, cubed
– A splash of ice water
– 1 cup of fresh strawberries, diced
– A handful of fresh basil leaves, finely chopped
– 1/4 cup of sugar
– 1 egg, beaten (for egg wash)
Instructions
1. In a large bowl, mix the 2 cups of flour and pinch of salt. Add the cubed butter and use your fingers to rub it into the flour until the mixture resembles coarse crumbs.
2. Gradually add a splash of ice water, just enough to bring the dough together. Tip: Don’t overwork the dough to keep it flaky.
3. Wrap the dough in plastic and chill in the fridge for 30 minutes. This makes it easier to handle.
4. While the dough chills, mix the diced strawberries, chopped basil, and sugar in a bowl. Let it sit to macerate for about 20 minutes.
5. Preheat your oven to 375°F and line a baking sheet with parchment paper.
6. Roll out the chilled dough on a lightly floured surface to about 1/8-inch thickness. Cut into 4-inch circles.
7. Spoon a tablespoon of the strawberry mixture onto one half of each circle, leaving a border. Fold the other half over and crimp the edges with a fork to seal.
8. Brush the tops with beaten egg for a golden finish. Tip: This also helps seal the edges.
9. Bake for 20-25 minutes, until the pies are golden brown and the filling is bubbly. Tip: Let them cool slightly before serving to avoid burns.
Delightfully crisp on the outside with a juicy, aromatic filling, these hand pies are a summer staple. Serve them warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
Strawberry Balsamic Hand Pies
Here’s how to make these delightful Strawberry Balsamic Hand Pies, perfect for a summer treat. They’re easy to follow, even if you’re new to baking.
Ingredients
- 2 cups of fresh strawberries, hulled and diced
- A splash of balsamic vinegar (about 1 tbsp)
- A couple of tablespoons of sugar (2 tbsp)
- 1 package of pre-made pie crust (or homemade if you’re feeling ambitious)
- A pinch of salt
- 1 egg, beaten (for that golden glaze)
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a bowl, mix the diced strawberries, balsamic vinegar, sugar, and a pinch of salt. Let it sit for 10 minutes to macerate.
- Roll out the pie crust on a lightly floured surface and cut into 6-inch circles. Tip: Use a bowl as a guide for perfect circles.
- Spoon about 2 tablespoons of the strawberry mixture onto one half of each circle, leaving a border around the edges.
- Fold the dough over the filling to create a half-moon shape. Crimp the edges with a fork to seal. Tip: Don’t overfill to prevent leaks.
- Brush the tops with beaten egg for a shiny finish. Tip: This also helps them brown evenly.
- Cut small slits on top for steam to escape and bake for 20-25 minutes, until golden brown.
- Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.
Perfectly golden and flaky, these hand pies offer a sweet and tangy filling that’s irresistibly juicy. Serve them warm with a scoop of vanilla ice cream for an extra treat.
Strawberry Cheesecake Hand Pies
Under the summer sun, there’s nothing quite like the joy of biting into a Strawberry Cheesecake Hand Pie, with its flaky crust and creamy, fruity filling. These mini delights are perfect for picnics, potlucks, or just a sweet treat at home.
Ingredients
- 2 cups of all-purpose flour, plus a little extra for dusting
- A pinch of salt
- 1 cup of cold unsalted butter, cubed
- A splash of cold water
- 1 cup of fresh strawberries, diced
- 1/2 cup of granulated sugar
- 8 oz of cream cheese, softened
- 1 egg, beaten (for egg wash)
- A couple of tablespoons of powdered sugar for dusting
Instructions
- In a large bowl, mix the flour and salt. Add the cubed butter and use your fingers to rub it into the flour until the mixture resembles coarse crumbs.
- Gradually add cold water, a splash at a time, until the dough comes together. Tip: The dough should be moist but not sticky.
- Wrap the dough in plastic wrap and chill in the fridge for at least 30 minutes. This helps the gluten relax, making the crust flakier.
- While the dough chills, mix the diced strawberries with granulated sugar in a bowl. Let it sit for 10 minutes to macerate.
- In another bowl, beat the softened cream cheese until smooth. Fold in the macerated strawberries gently.
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Roll out the chilled dough on a floured surface to about 1/8-inch thickness. Cut into circles using a 4-inch cutter.
- Spoon a tablespoon of the strawberry-cheesecake mixture onto one half of each dough circle, leaving a small border.
- Fold the dough over the filling to create a half-moon shape. Crimp the edges with a fork to seal. Tip: Make sure the edges are well sealed to prevent the filling from leaking.
- Brush the tops with beaten egg wash for a golden finish. Bake for 20-25 minutes, or until golden brown.
- Let the hand pies cool on a wire rack before dusting with powdered sugar.
Zesty and sweet, these hand pies offer a delightful contrast between the crisp crust and the soft, tangy filling. Serve them warm with a scoop of vanilla ice cream for an extra indulgent treat.
Strawberry Shortcake Hand Pies
Just imagine biting into a flaky, buttery crust filled with sweet, juicy strawberries—Strawberry Shortcake Hand Pies are the perfect portable treat for summer picnics or a sweet snack any time of day.
Ingredients
- 2 cups of all-purpose flour, plus a little extra for dusting
- A pinch of salt
- 1 cup of cold butter, cubed
- A splash of ice water
- 2 cups of fresh strawberries, diced
- 1/4 cup of granulated sugar
- 1 tbsp of cornstarch
- 1 tsp of vanilla extract
- 1 egg, beaten (for egg wash)
- A couple of tbsp of coarse sugar for sprinkling
Instructions
- In a large bowl, whisk together the flour and salt. Add the cold butter cubes and use your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
- Gradually add ice water, a splash at a time, mixing until the dough just comes together. Tip: Don’t overwork the dough to keep it flaky.
- Divide the dough into two equal parts, flatten into discs, wrap in plastic, and chill in the fridge for at least 30 minutes.
- While the dough chills, mix the diced strawberries, granulated sugar, cornstarch, and vanilla extract in a bowl. Let it sit for 10 minutes to release the juices.
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- Roll out one disc of dough on a floured surface to about 1/8-inch thickness. Cut into circles using a 4-inch cutter.
- Spoon a tablespoon of the strawberry mixture onto one half of each circle, leaving a border. Fold the dough over the filling, crimp the edges with a fork to seal, and place on the baking sheet.
- Brush the tops with beaten egg and sprinkle with coarse sugar. Tip: The egg wash gives them a beautiful golden color.
- Bake for 20-25 minutes, or until the pies are golden brown and the filling is bubbly. Tip: Let them cool on the baking sheet for a few minutes before serving to avoid burns.
Unbelievably delicious, these hand pies offer a delightful contrast between the crisp, sugary crust and the soft, jammy strawberry filling. Serve them warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
Strawberry Mascarpone Hand Pies
Whipping up these Strawberry Mascarpone Hand Pies is easier than you think, and the result is a deliciously flaky pastry filled with a sweet and creamy strawberry mascarpone mixture. Perfect for beginners, this recipe walks you through each step to ensure success.
Ingredients
- 2 cups of all-purpose flour, plus a little extra for dusting
- A pinch of salt
- 1 cup of cold unsalted butter, cubed
- 4-6 tbsp of ice water
- 1 cup of fresh strawberries, diced
- 1/2 cup of mascarpone cheese
- 1/4 cup of granulated sugar
- 1 tsp of vanilla extract
- 1 egg, beaten (for egg wash)
- A sprinkle of coarse sugar for topping
Instructions
- In a large bowl, mix the flour and salt. Add the cubed butter and use your fingers to rub it into the flour until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: The dough should hold together when pressed but not be sticky.
- Shape the dough into a disk, wrap in plastic, and chill in the fridge for at least 30 minutes. This helps the gluten relax, making the pastry easier to roll.
- While the dough chills, mix the diced strawberries, mascarpone, granulated sugar, and vanilla extract in a bowl. Set aside.
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- On a lightly floured surface, roll out the dough to about 1/8-inch thickness. Use a round cutter to cut out circles.
- Spoon a small amount of the strawberry mascarpone mixture onto one half of each dough circle, leaving a border. Fold the dough over to enclose the filling and crimp the edges with a fork to seal.
- Brush the tops with beaten egg and sprinkle with coarse sugar. This gives the pies a beautiful golden color and a slight crunch.
- Bake for 20-25 minutes, or until the pies are golden brown. Let them cool on the baking sheet for a few minutes before serving.
At first bite, you’ll notice the buttery, flaky crust giving way to the creamy, slightly tangy mascarpone and sweet strawberries. Serve these hand pies warm with a dusting of powdered sugar or a dollop of whipped cream for an extra special treat.
Strawberry Nutella Hand Pies
Every now and then, we all crave something sweet, easy to make, and even easier to eat. That’s where these Strawberry Nutella Hand Pies come in, perfect for satisfying those sweet tooth moments with minimal fuss.
Ingredients
- 2 cups of all-purpose flour, plus a little extra for dusting
- A pinch of salt
- 1 cup of cold butter, cut into small cubes
- A splash of ice water
- 1 cup of Nutella
- 1 cup of fresh strawberries, diced
- 1 egg, beaten (for egg wash)
- A couple of tablespoons of sugar, for sprinkling
Instructions
- In a large bowl, mix the flour and salt together. Add the cold butter cubes and use your fingers to rub them into the flour until the mixture resembles coarse crumbs.
- Gradually add ice water, a splash at a time, mixing until the dough just comes together. Tip: Don’t overwork the dough, or your pies will be tough.
- Shape the dough into a disk, wrap it in plastic, and chill in the fridge for at least 30 minutes. This makes it easier to roll out.
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- On a lightly floured surface, roll out the dough to about 1/8-inch thickness. Cut out circles using a 4-inch cutter.
- Spread a tablespoon of Nutella on half of each circle, leaving a small border. Top with a few pieces of strawberry.
- Fold the dough over the filling to create a half-moon shape. Crimp the edges with a fork to seal. Tip: Make sure the edges are well sealed to prevent the filling from leaking.
- Brush the tops with beaten egg and sprinkle with sugar. This gives them a beautiful golden color and a slight crunch.
- Bake for 20-25 minutes, or until golden brown. Let them cool on the baking sheet for a few minutes before serving. Tip: They’re best enjoyed warm, when the Nutella is gooey.
Absolutely delightful, these hand pies offer a crispy exterior with a molten, sweet center. Serve them with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
Strawberry Almond Hand Pies
Perfect for a summer picnic or a cozy night in, these Strawberry Almond Hand Pies combine the sweetness of ripe strawberries with the nutty crunch of almonds, all wrapped in a flaky, buttery crust. Let’s walk through how to make these delightful treats step by step.
Ingredients
- 2 cups of all-purpose flour, plus a little extra for dusting
- A pinch of salt
- 1 cup of cold unsalted butter, cubed
- A splash of ice water
- 1 cup of fresh strawberries, diced
- A couple of tablespoons of sugar
- 1/2 teaspoon of almond extract
- 1 egg, beaten (for the egg wash)
Instructions
- In a large bowl, mix the flour and salt. Add the cubed butter and use your fingers to rub it into the flour until the mixture resembles coarse crumbs.
- Gradually add ice water, a splash at a time, until the dough comes together. Tip: Don’t overwork the dough to keep it flaky.
- Wrap the dough in plastic and chill in the fridge for at least 30 minutes. This helps the butter firm up, making the crust extra flaky.
- While the dough chills, mix the diced strawberries, sugar, and almond extract in a bowl. Let it sit to macerate for about 20 minutes.
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Roll out the chilled dough on a floured surface to about 1/8-inch thickness. Cut into circles using a 4-inch round cutter.
- Spoon a small amount of the strawberry mixture onto one half of each dough circle, leaving a border around the edges.
- Fold the dough over the filling to create a half-moon shape. Crimp the edges with a fork to seal. Tip: Make sure the edges are well sealed to prevent filling from leaking.
- Brush the tops with beaten egg for a golden finish. Cut a couple of small slits on top for steam to escape.
- Bake for 20-25 minutes, or until the pies are golden brown and the filling is bubbly.
Crunchy on the outside with a juicy, sweet strawberry almond filling, these hand pies are a delight. Serve them warm with a scoop of vanilla ice cream for an extra special treat.
Conclusion
Just imagine biting into one of these 14 delicious strawberry hand pies—each recipe offers a unique twist on a classic treat! Perfect for any occasion, these pies are sure to delight. We’d love to hear which one is your favorite, so don’t forget to leave a comment and share your baking adventures with us. And if you enjoyed this roundup, why not pin it on Pinterest for others to discover? Happy baking!
