Strawberry Hand Pies

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Hands-on time:
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Yield: 9 servings

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Easy-to-assemble hand-held pies make a satisfying treat any time of the day.

Strawberry Hand Pies

star rating (11) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 9 servings
Published: 01/22/2013

Ingredients

Crust

Filling

  • 1 2/3 cups trimmed, quartered fresh or frozen strawberries
  • 2 tablespoons sugar
  • 1 1/2 teaspoons Instant ClearJel or cornstarch
  • 1 teaspoon lemon juice
  • 1 large egg, beaten; for sealing dough

Topping (optional)

Directions

1) To make the pastry: Whisk together the flour, sugar, and salt.

2) Work in the butter until pecan-sized lumps form.

3) Add the combined egg and milk, mixing to make a cohesive dough.

4) Divide the dough in half, shape each half into a 3" x 5" rectangle, wrap in plastic, and refrigerate for 1 hour.

5) To make the filling: Combine all the ingredients except the egg in a saucepan set over medium heat.

6) Cook until the mixture starts to thicken, about 5 minutes. Transfer to a bowl. and cool to room temperature.

7) Preheat the oven to 350°F. Lightly grease a baking sheet, or line it with parchment.

8) To assemble the pies: Place one piece of dough on a lightly floured work surface, and roll it into a 9" x 12" rectangle. Trim the edges to make them straight. Cut out nine 3" x 4" rectangles. Repeat with the remaining dough.

9) Divide the filling among nine of the rectangles, using a heaping tablespoon for each. Brush some beaten egg along the edges.

10) Cut a vent into the remaining rectangles, using a decorative cutter.

11) Top the filled rectangles with the vented rectangles. Press along the edges with the tines of a fork or a crimper to seal.

12) Brush the tops of the pies with beaten egg, and sprinkle with sparkling sugar, if desired. Transfer to the baking sheet.

13) Bake the pies for 28 to 33 minutes, until they're a light golden brown. Remove them from the oven, and cool on the pan.

Yield: 9 hand pies.

Reviews

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  • star rating 03/20/2014
  • kaf-sub-Steeners3 from KAF Community
  • I should start by saying that these were quite yummy (hence 3 stars), but I had similar issues that other reviewers had and did a little experiment to see if I could solve my problem. I followed the recipe except that I left my dough in the fridge for longer than an hour (1.5 hrs maybe?) and when I put the pies in the oven, the butter all melted out. :( BUT I thought that maybe I should have put the pies in the fridge for a bit to let the butter harden up again, so I tried this with the excess pieces cut off earlier. I left the extra pieces in the fridge for ~40min, then quickly tossed some jam between my to chilled pieces and immediately put it in the oven. Much to my dismay, the butter melted out of these too. I'd like to take a second crack at making these again, but I'm going to have to think of some way to get around the butter issue. I haven't tried my strawberry pies yet, but my jam scraps were quite tasty so I'm hopeful for the strawberry ones.
    This recipe uses 2 cups flour and 1 cup butter or a 2 flour:1 fat ratio. Many home bakers learned to make pie crust with a 3:1 ratio, which may work better for you. The butter may be disconcerting as it sizzles, but the results are so tasty and tender! Either way, we hope you find the crust of your dreams for this sparkling fresh strawberry filling. Irene@KAF
  • star rating 12/08/2013
  • Menzrob from KAF Community
  • Everything went well until the last 10 minutes in the oven when the filling came out everywhere...in spite of having sealed them with egg wash as tightly as I could and piercing the tops to let out steam. They seemed well sealed when I moved them onto the pan. Probably won't try this again.
  • star rating 09/18/2013
  • melhuhta from KAF Community
  • I've made these twice now.I used raspberries instead both times. First time I baked them right away, the second time I made the crust, froze it & then went back and unthawed dough a month later. Rolled them out & they baked up perfectly. A great school lunch treat. Crust us sturdy enough to thake the trip to school but not tough. I'm planning on doing an apple version next week.
  • star rating 09/13/2013
  • Alanna from Toledo ohio
  • star rating 09/08/2013
  • mpureka from KAF Community
  • Disclaimer: I'm only rating the crust recipe here, since I used peaches instead of strawberries, etc (Results were still delicious). I read the recipe and said "pecan sized chunks? That can't be right. A pat of butter is practically the size of a pecan." so I worked the butter down to the traditional 'pea sized' lumps. During the baking process, around the 29 minute mark I looked in on the pies and they were literally -sizzling- with butter - it practically looked like they'd been deep fried. But five minutes later, they were golden brown and flawless. So: I still have concerns about 'pecan sized lumps' - that sounds way too large unless I have completely the wrong idea about how big a pecan is, and this would account for the difficulties the earlier commentor had. However, the amount of butter, in spite of seeming vast, DOES work and produces super tasty pies.
  • star rating 08/16/2013
  • arollo from Chicago
  • I have made these pies twice and they were delicious (both the crust and the filling). The first time I used cornstarch in the filling and the second time I used the Instant Clear Jel. The filling made with the Instant Clear Jel had a vibrant red color as opposed to cornstarch which caused it to become more pale. There was no difference in the taste between cornstarch and the Clear Jel. This recipe is a keeper. Thanks KAF.
  • star rating 08/01/2013
  • Terese from Wisconsin
  • This crust is fantastic -- tender and flaky. I used a different filling so I can't comment on the strawberry filling in this recipe but the crust is worth it!
  • star rating 07/27/2013
  • karen from dayton, oh
  • strawberry filling did not set up and oozed from the hand pies- quite messy. Butter melted out too. perhaps TOO much butter for small recipe.
    Please give our Baker's Hotline a call! We will be more than happy to troubleshoot what went wrong with the recipe.-Jon 855 371 2253
  • 07/08/2013
  • Jeri from Beijing
  • Great idea--but I made it with easy puff-pastry dough instead. Yumm!
  • star rating 06/16/2013
  • Kerri from C
  • I made these using KAF pie crust mix so I can't rate the pastry in this recipe. However, the combination of the KAF pie crust and the strawberry filling was a great combo - buttery pastry with a not too sweet strawberry filling. A couple of my pies did leak, I think my pastry got too warm while working with it and adding the filling. Next time, I would probably use less filling, chill the pies prior to baking, and add crystalized sugar to the outside.
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