Description
Golden, flaky, and bursting with sweet strawberry filling, these hand pies are the perfect portable treat! Easy to make and incredibly delicious, they are ideal for picnics, snacks, or dessert. Try them today!
Ingredients
- 2 ½ cups (310g) all-purpose flour
- 1 cup (230g) unsalted butter, cold and cubed
- ½ tsp salt
- 2 tbsp (25g) sugar
- 6 tbsp (90ml) ice water
- 2 cups (300g) fresh strawberries, diced
- ¼ cup (50g) sugar
- 1 tbsp (8g) cornstarch
- ½ tsp vanilla extract
- 1 egg (for egg wash)
- 1 tbsp (12g) coarse sugar (optional, for topping)
Instructions
- Prepare the dough: In a large bowl, mix flour, salt, and sugar. Cut in cold butter until the mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough comes together. Shape into a disk, wrap in plastic, and refrigerate for 30 minutes.
- Make the filling: In a bowl, combine strawberries, sugar, cornstarch, and vanilla extract. Stir well and let sit for 10 minutes.
- Roll and cut the dough: On a lightly floured surface, roll out the chilled dough to about ⅛ inch (3mm) thick. Cut into 4-inch (10cm) circles.
- Assemble the pies: Place a spoonful of strawberry filling in the center of each dough circle. Fold the dough over to create a half-moon shape. Press edges with a fork to seal.
- Bake: Preheat the oven to 375°F (190°C). Transfer hand pies to a lined baking sheet. Brush with egg wash and sprinkle with coarse sugar. Bake for 20-25 minutes, or until golden brown.
- Cool and serve: Let the pies cool for a few minutes before enjoying warm or at room temperature.
Notes
1️⃣ Prevent Soggy Crust: To avoid excess moisture in the filling, drain any extra liquid from the strawberries before assembling the pies. You can also sprinkle a little cornstarch or flour on the dough before adding the filling.
2️⃣ Seal the Edges Well: Press the edges firmly with a fork or crimp them by hand to prevent the filling from leaking out during baking. A tight seal ensures a clean and neat pie.
3️⃣ Chill the Dough for Best Texture: Keep the dough cold before rolling and assembling to achieve a flaky, buttery crust. If it becomes too soft while working, place it in the fridge for 10-15 minutes before continuing.
- Prep Time: 40 min
- Cook Time: 25 min