Best Ever Strawberry Hand-Pie

This is the most versatile and tasty recipe you’ll need. Toss in the freezer and bake when needed for company, gifts or cravings. I love strawberry but you can use this crust for caramel apple hand pies too

This is what you’ll need for the crust, filling and glaze. There’s two options for the crust a food processor use butter chunks, making in a bowl use cold butter grated.

You’ll also need a rolling pin

Crust: 2 cups flour

2tbsp sugar

1/2tsp salt & baking powder

3/4 cup unsalted butter, cold

3/4 cup sour cream

Filling: 1lb sliced strawberries (can be frozen)

1Tbsp lemon juice

1/2 tsp lemon zest

1/2 cup sugar

11/2tsp vanilla

2tbsp potato starch or corn starch

2tbsp water

Glaze: 1cup confectioners sugar

1 strawberry

1tbsp lemon juice

Process till just blended, everything except sour cream. Add sour cream and process until it comes together. Put onto counter push into a rectangle and roll with a little flour. Fold the dough the corners into the middle then fold over again, aka simple laminate. Wrap and chill for an hour.

Make the filling and glaze while you wait.

For the filling I use potato starch because it doesn’t break down when frozen. Add the strawberries, sugar, lemon juice and zest to the pot. Cook till soft then mash, you can use a fork too. Make a slurry from the starch (can use cornstarch), water and vanilla. Add until thickened. Put in a bowl and chill.

Glaze: Mash the strawberry, add everything and top cooled hand-pies

Putting everything together: Roll chilled dough 18x12” then cut in half. Brush edges of one side with water the other side place 2tbsp worth of filling. Place water side on top of filled side and seal with a fork. Brush with beaten egg wash, nip a hole on top for steam to release. Use a scissor or knife.

Chill 15 min then Bake 400 for 20 min. Cool then glaze.

Just a few notes:

If your planning on freezing your hand pies please use potato starch it won’t breakdown. Otherwise cornstarch is fine to use. Don’t overcook either starches, once it thickens take off the heat and pour the filling into a bowl to cool.

Cool hand-pies before glazing.