Sweetheart Strawberry Hand Pies (Print)
Flaky, buttery pies filled with fresh strawberries, baked to golden perfection. Ideal for sharing and special occasions.
# Ingredient List:
→ Pie Dough
01 - 2 cups all-purpose flour
02 - 1 tablespoon granulated sugar
03 - 1/2 teaspoon salt
04 - 3/4 cup unsalted butter, cold and cubed
05 - 1/3 cup ice water
→ Strawberry Filling
06 - 1 1/2 cups fresh strawberries, hulled and diced
07 - 1/4 cup granulated sugar
08 - 1 tablespoon cornstarch
09 - 1 teaspoon lemon juice
10 - 1/2 teaspoon vanilla extract
→ Assembly
11 - 1 egg, beaten
12 - 2 tablespoons coarse sugar
# How-To Steps:
01 - Whisk together flour, sugar, and salt in a large bowl. Cut in cold butter using a pastry blender or fingertips until mixture resembles coarse crumbs. Gradually add ice water, mixing just until dough comes together. Divide in half, flatten into discs, wrap in plastic, and refrigerate for 30 minutes.
02 - Combine diced strawberries, sugar, cornstarch, lemon juice, and vanilla extract in a medium bowl. Toss to coat evenly and set aside.
03 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
04 - On a floured surface, roll out one dough disc to 1/8-inch thickness. Cut out 16 heart shapes approximately 3 to 4 inches wide. Re-roll scraps as needed to use all dough.
05 - Place 8 hearts on the prepared baking sheet. Spoon about 1 tablespoon of strawberry filling onto the center of each heart, leaving a border around edges.
06 - Brush edges with egg wash, top with remaining hearts, and press edges firmly to seal. Crimp edges with a fork and cut a small slit on top of each pie to allow steam to escape.
07 - Brush tops with egg wash and sprinkle generously with coarse sugar for a sparkling finish.
08 - Bake for 18 to 22 minutes until golden brown and filling is bubbly. Cool slightly on baking sheet before serving warm or at room temperature.
# Expert Suggestions:
01 -
- The buttery crust practically melts in your mouth while staying sturdy enough to hold all that juicy strawberry goodness
- These individual portions mean everyone gets their own adorable heart without fighting over the last slice
02 -
- If your dough starts feeling sticky or soft while working, pop it back in the fridge for 10 minutes
- The filling will seem thick but that's exactly what prevents those dreaded soggy bottoms
03 -
- Freeze your butter for 15 minutes before starting if your kitchen runs warm
- Use a ruler to check dough thickness so all your pies bake evenly