Strawberry Hand Pies

Strawberry hand pies with pink icing on a cookie sheet.

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These heart shaped strawberry hand pies have a flaky pie crust, strawberry filling, and are topped with a pink icing.

Prep Time45

Cook Time18

Total Time1 3

Servings: pies

Calories: 384kcal

Author: Stephanie Rutherford

Ingredients

Pie Crust

2 ¾ cups All-purpose flour
3 teaspoon White granulated sugar
½ teaspoon Salt
1 cup Unsalted butter very cold cut into cubes
¼ cup Ice water
1 Large egg for egg wash
1 tablespoon Water for egg wash
Coarse sugar for topping
White granulated sugar for topping

Strawberry Filling

1 ½ cups Diced strawberries washed and dried
2 tablespoon White granulated sugar
1 tablespoon Cornstarch
½ teaspoon Pure vanilla extract

Vanilla Glaze

1 cup Powdered sugar sifted
1 teaspoon Vanilla
1-2 tablespoon Milk
Pink food coloring optional

US Customary - Metric

Instructions

Pie Crust

Dice up the butter into cubes. Place back in fridge to get really cold
Use a food processor. Pour in flour, sugar, and salt. Place cold butter on top of flour. Blend until the butter starts to clump together. The butter will turn into pea size, but keep going until it starts to clump together.
Pour into a large mixing bowl. Use your fingers to evenly blend everything together until it resembles butter clumps shaped like blueberries. See photos above. Pour a tiny bit of ice water (remove the ice!) at a time into your flour.
Knead the water into the dough. It should feel like a bit dry dough. If there is too much water, it won't be flaky. Knead until it is just combined and stop. Over working the dough will create a tough crust.
Place cling wrap on the counter. Separate dough into 2. Place half of the dough on the cling wrap. Use the cling wrap to press into a disc shape. Then cover. Repeat with the rest of the dough. Chill in the fridge overnight. I prefer making this dough a day before making the pies.
Place pie dough on the counter 20-30 minutes before rolling out so it softens. Roll dough on a lightly floured surface until about ⅛- ¼ inch thick. Use a large heart cookie cutter or biscuit cutter to cut out shapes.
Place each pie shape on a cookie sheet with parchment paper. For each pie dough half, you can re-roll once to get more hearts. Don't roll more than that or it will get too tough.
Place the cookie sheets with the pie shapes into fridge for 20 minutes. Preheat oven to 400°F

Strawberry Filling

Halfway into the dough chilling in the fridge, dice the strawberries into small pieces. Combine with the sugar, cornstarch, and vanilla. Let sit for 5 minutes
Use 1 tablespoon and scoop strawberries into the middle of the pie shapes. Place another pie heart on top of the strawberries and use a fork to seal the edges. If shapes are circles. Fold the circle in half and then pinch the edges with a fork.
Mix an egg and water together for the egg wash. Brush it on top of the pies. Sprinkle both white sugar and coarse sugar on top of the pies.
Bake for 16-20 minutes until the pies are a light golden brown. Let them sit on the cookie sheet for 10 minutes before transferring to a cooling rack. Allow to cool completely before icing.

Pink Icing

Sift the powdered sugar. Then, combine with vanilla and milk. Whisk until a smooth glaze forms. It should be a pourable consistency without being too runny. If too thick, add a tiny bit of milk. If too thin, add a small amount of powdered sugar.
Pink icing is optional. To get a soft pink look, separate the icing into 2 bowls. Place a small drop of pink icing into one bowl. Mix until all pink. Add the rest of the icing to get a softer pink color.
Use a spoon to spread on top of the pies. Top with sprinkles.

Notes

Pie Dough

If you add too much water to the pie dough, add an extra tablespoon of flour. If it is too wet, then you will have to start over. There will be too large of a flour to butter ratio.

If you don't want to chill overnight, then you can leave in the fridge for at least 3 hours before rolling out.

Nutrition