Save to Pinterest These hand pies feature a tender, buttery crust enveloping a sweet strawberry filling bursting with fresh fruit flavor. Rolled dough cut into heart shapes makes them ideal for sharing. The filling combines diced strawberries, sugar, cornstarch, lemon juice, and a hint of vanilla for balance. Baked until golden and sprinkled with coarse sugar, they meld crisp edges with juicy centers. Perfect as a warm treat accompanied by vanilla ice cream or enjoyed alone.
Something about the heart shape just makes people smile before they even take a bite. I discovered this truth one rainy Sunday when I needed to use up an abundance of strawberries from an overenthusiastic farmers market run. These little hand pies ended up bringing more joy than any elaborate dessert I have ever made.
My sister still talks about the Valentine's Day I showed up with a box of these instead of store-bought chocolates. We sat at her kitchen table, strawberry juice on our chins, debating whether heart-shaped food actually tastes better or if it is just the love that goes into making it.
Ingredients
- All-purpose flour: The foundation of that flaky, tender crust we are chasing
- Unsalted butter, cold: Keep it stone cold because those tiny butter pockets create the layers that make pastry magical
- Fresh strawberries: They break down beautifully while baking, creating those little pockets of sweet jam inside
- Cornstarch: This thickens the strawberry juices just enough so you do not end up with soggy bottoms
- Egg wash: Gives the tops that irresistible golden shine that makes people ask how you got them so perfect
Instructions
- Make the dough:
- Work quickly and keep your hands cool as you blend the butter into the flour. The mixture should look like coarse crumbs with some pea-sized butter pieces still visible before adding the ice water.
- Prep the filling:
- Let those strawberry bits macerate in the sugar and cornstarch while the dough chills. This step is worth the wait because it starts the thickening process early.
- Roll and cut:
- Flour your surface generously and roll the dough to about an eighth of an inch thick. Do not stress about perfectly even hearts—slight variations just prove they are homemade.
- Assemble:
- Keep the filling centered and leave enough border for sealing. Overfilling leads to sticky disasters, so show some restraint even though the mixture smells incredible.
- Seal and crimp:
- Press those edges together firmly and run a fork around the perimeter for that bakery look. The steam vents on top are non-negotiable unless you want exploding pies in your oven.
- Bake:
- Let them develop a deep golden brown color. The filling should bubble thickly through those steam vents, which is your signal that the cornstarch has done its job.
Save to Pinterest These have become my go-to for new neighbors, heartbreak consolation, and celebrations of all kinds. Something about hand-held comfort food just opens people up in the best way.
Choosing the Perfect Strawberries
I have learned that smaller, deeply red strawberries pack more flavor than the massive ones that look impressive but taste watery. Give them a gentle sniff at the market—fragrance equals flavor every single time.
Working with Pastry Dough
If your dough starts feeling sticky or stubborn, just walk away for five minutes. The gluten needs time to relax, and so do you. I cannot count how many times I have ruined a potential masterpiece by rushing this crucial step.
Freezing for Later
Flash freeze the assembled pies on a baking sheet before transferring to a freezer bag. They go straight from freezer to oven, adding just a few extra minutes to the baking time.
- Brush frozen pies with egg wash just before baking, not before freezing
- Label the bag with the date because frozen pastry has a way of getting lost in the depths of the freezer
- These also bake beautifully from frozen, making them perfect for unexpected guests
Save to Pinterest Share these with someone who needs a little extra sweetness today.
Your Recipe Questions
- → How do I make the dough flaky?
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Use cold butter cut into the flour mixture until it resembles coarse crumbs. Minimal water and gentle mixing keep the dough tender.
- → Can I substitute other fruits for strawberries?
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Yes, raspberries or blueberries work well and provide a similar sweet-tart flavor.
- → What is the purpose of cornstarch in the filling?
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Cornstarch thickens the fruit juices released during baking, ensuring a luscious, not runny, filling.
- → How can I achieve a golden finish on top?
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Brush the pies with beaten egg before baking and sprinkle coarse sugar to enhance browning and add crunch.
- → Are these hand pies suitable for vegetarians?
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Yes, the filling and dough contain no meat products, making them vegetarian-friendly.
