Easy Strawberry Hand Pies
- Cook Time: 22 minutes
- Total Time: 22 minutes
- Yield: 11 hand pies 1x
- Category: Dessert
Ingredients
Scale
For the Strawberry Jam:
- 2 cups strawberries (trimmed and quartered (300 g))
- ¼ cup turbinado sugar (55 g)
- 2 teaspoons cornstarch (5 g)
- 1 teaspoon vanilla extract
For the Crust:
- 2 ½ cups all-purpose flour (312 g)
- ½ teaspoon salt
- 2 tablespoons turbinado sugar (28 g)
- 1 cup unsalted butter (cold (224 g))
- 3–4 tablespoons cold water (can also use vodka or bourbon)
For Topping:
- 1 egg for egg wash
- Extra turbinado sugar for sprinkling
Instructions
For the Strawberry Filling:
- In a pot, combine quartered strawberries, sugar, cornstarch, and vanilla extract.
- Cook over medium-low heat for 20-30 minutes until thick and jam-like. Mash the strawberries as they cook. Transfer the jam to a bowl and let it cool completely.
For the Pie Crust:
- In a food processor, combine flour, salt, and sugar.
- Add cold butter pieces gradually while pulsing.
- Pour in water/vodka/bourbon 1 tablespoon at a time until the dough comes together.
- Divide the dough into two disks, wrap in plastic wrap, and chill for 30 minutes to 1 hour.
- Roll out one dough disk into a 9-inch circle, about ¼ inch thick.
- Cut out dough with a 4-inch heart cookie cutter. Repeat with the other dough disk.
- Line a baking sheet with parchment paper and transfer half of the dough hearts.
- Spoon 1 tablespoon of filling onto each heart, leaving a small border.
- Brush the edges with egg wash and top with another dough heart. Press the edges with a fork and cut a small X on top.
- Chill the hand pies for 20 minutes before baking.
- Preheat the oven to 400°F.
- Brush the tops of the hand pies with egg wash and sprinkle with turbinado sugar.
- Bake for 18-23 minutes until golden brown. Let cool for 15 minutes before serving. Enjoy!
