Strawberry Hand Pies Glaze (Print Version)

Buttery hand pies filled with sweet strawberries and finished with a vanilla glaze, perfect for any occasion.

# What You Need:

→ Pie Dough

01 - 2 1/2 cups all-purpose flour
02 - 1 tablespoon granulated sugar
03 - 1/2 teaspoon salt
04 - 1 cup cold unsalted butter, diced
05 - 6-8 tablespoons ice water

→ Strawberry Filling

06 - 2 cups fresh strawberries, hulled and diced
07 - 1/3 cup granulated sugar
08 - 2 tablespoons cornstarch
09 - 1 teaspoon lemon juice
10 - 1/2 teaspoon vanilla extract

→ Assembly

11 - 1 egg, beaten
12 - 1 tablespoon sugar for sprinkling

→ Vanilla Glaze

13 - 1 cup powdered sugar
14 - 2-3 tablespoons milk
15 - 1/2 teaspoon vanilla extract

# Directions:

01 - Whisk together flour, sugar, and salt in a large bowl. Cut in cold butter using a pastry cutter or fingers until mixture resembles coarse crumbs. Add ice water one tablespoon at a time, stirring just until dough comes together. Divide dough in half, shape into discs, wrap in plastic, and refrigerate for at least 1 hour.
02 - Combine diced strawberries, sugar, cornstarch, lemon juice, and vanilla extract in a medium bowl. Mix gently and set aside.
03 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
04 - Roll chilled dough on lightly floured surface to 1/8 inch thickness. Cut 16 circles using a 4-inch cookie cutter or glass.
05 - Place 8 dough circles on prepared baking sheet. Spoon about 2 tablespoons strawberry filling onto center of each, leaving border around edges. Brush edges with beaten egg. Place remaining dough circles over filling to form pies. Press edges with fork to seal. Cut small slit on top of each pie to vent steam.
06 - Brush tops with egg wash and sprinkle with sugar if desired.
07 - Bake for 20-25 minutes until golden brown. Cool on wire rack.
08 - Whisk together powdered sugar, milk, and vanilla in small bowl until smooth. Drizzle over cooled hand pies.

# Insider Tips:

01 -
  • The way the strawberry filling bubbles up through those little steam vents creates the most gorgeous jammy pockets inside
  • You get all the satisfaction of pie without committing to a whole 9 inch masterpiece
  • That vanilla glaze transforms something already good into something people will actually remember
02 -
  • Hot filling will make your dough melt and tear. Keep everything refrigerator cold until you're ready to fill.
  • Those steam vents aren't optional. Without them, you'll have exploded pies and a very messy oven.
  • Let the pies cool completely before glazing or the icing will slide right off.
03 -
  • If your dough keeps ripping, it's probably too warm. Pop it in the fridge for 15 minutes and try again.
  • Really press down with that fork when sealing. Any gaps will burst open during baking.
  • The glaze looks professional if you pour it into a zip top bag, snip off a tiny corner, and drizzle in zig zags.

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