Sweet & Simple: Homemade Strawberry Hand Pies

👩‍🍳 Instructions

1. 1

   For the Pie Dough: In a large bowl, whisk together flour, 1 tsp sugar, and ½ tsp salt. Add cold butter cubes and cut into flour mixture using a pastry blender or fingertips until it resembles coarse crumbs with some pea-sized butter pieces. Gradually add ice water, 1 tbsp at a time, mixing gently until dough just comes together. Divide dough in half, flatten into discs, wrap tightly, and refrigerate for at least 1 hour.
2. 2

   For the Strawberry Filling: In a medium saucepan, combine quartered strawberries, ½ cup sugar, cornstarch, lemon juice, vanilla extract, and a pinch of salt. Cook over medium heat, stirring frequently, until mixture thickens and strawberries soften (8-10 minutes). Remove from heat and let cool completely. (Can be made ahead and refrigerated).
3. 3

   Assemble the Hand Pies: Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper. On a lightly floured surface, roll out one disc of chilled dough to ⅛-inch thickness. Using a 3-4 inch heart-shaped (or round) cookie cutter, cut out shapes. Gather and re-roll scraps once if needed.
4. 4

   Place half of the cut-out shapes on a baking sheet. Spoon 1-2 tablespoons of cooled strawberry filling onto the center of each, leaving a small border. In a small bowl, whisk egg and 1 tbsp water/milk for egg wash. Brush edges of filled shapes with egg wash.
5. 5

   Top each filled shape with another dough heart, gently pressing and crimping edges with a fork to seal. Cut a few small slits in the top of each pie for steam. Brush tops with remaining egg wash and sprinkle generously with turbinado sugar.
6. 6

   Repeat with the second disc of dough and remaining filling.
7. 7

   Bake for 18-22 minutes, or until crust is golden brown and filling is bubbly. Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.