Strawberry Hand Pies Glaze (Print Version)
Flaky, buttery hand pies filled with fresh strawberries and topped with a smooth vanilla glaze.
# What You Need:
→ For the Pastry
01 - 2 1/2 cups all-purpose flour
02 - 1 tablespoon granulated sugar
03 - 1 teaspoon salt
04 - 1 cup unsalted butter, cold and cubed
05 - 1/2 cup ice water, plus more as needed
→ For the Strawberry Filling
06 - 2 cups fresh strawberries, hulled and diced
07 - 1/3 cup granulated sugar
08 - 1 tablespoon lemon juice
09 - 1 tablespoon cornstarch
→ For Assembly
10 - 1 egg, beaten
11 - 1 tablespoon milk
→ For the Glaze
12 - 1 cup powdered sugar
13 - 2-3 tablespoons milk
14 - 1/2 teaspoon pure vanilla extract
# Directions:
01 - Whisk together flour, sugar, and salt in a large bowl. Cut in cold butter using a pastry cutter or fingertips until mixture resembles pea-sized crumbs. Gradually add ice water, mixing just until dough holds together. Divide into two disks, wrap in plastic, and refrigerate for 30 minutes.
02 - Combine strawberries, sugar, lemon juice, and cornstarch in a medium saucepan. Cook over medium heat, stirring constantly, for 5-7 minutes until mixture thickens. Remove from heat and let cool completely before using.
03 - Preheat oven to 375°F. Line a baking sheet with parchment paper. On a lightly floured surface, roll each dough disk to approximately 1/8-inch thickness. Cut into 4-5 inch rounds, yielding 8-10 rounds total.
04 - Place 2 tablespoons of cooled strawberry filling in the center of half the dough rounds. Lightly brush edges with water and top with remaining dough rounds. Press edges firmly to seal, then crimp with a fork to ensure closure.
05 - Transfer pies to prepared baking sheet. Whisk together beaten egg and milk, then brush over each pie. Cut a small vent slit in the top of each pie. Bake for 22-25 minutes until golden brown. Cool on wire rack for at least 15 minutes.
06 - Whisk powdered sugar, 2 tablespoons milk, and vanilla extract in a small bowl until smooth. Add additional milk 1 teaspoon at a time if needed to achieve drizzling consistency. Drizzle over cooled pies and allow glaze to set for 10 minutes before serving.
# Insider Tips:
01 -
- The buttery pastry flakes beautifully in your hands, creating those tender layers that make people think you spent hours at the stove
- Fresh strawberry filling cooks down into a jammy consistency that stays put inside instead of leaking everywhere during baking
- That vanilla glaze transforms these from simple pastries into something that looks like it came from a bakery case
02 -
- Working quickly with cold butter and handling the dough as little as possible prevents the fat from melting before it hits the oven, which is what creates those flaky layers everyone loves
- The filling must be completely cool before assembling, otherwise the heat will start melting your pastry and you'll end up with leaky, sad little pies instead of tidy hand-held treats
03 -
- Chill your rolling pin and work surface in hot weather, as the dough can soften quickly and become difficult to handle
- If your filling seems too thick after cooking, add a teaspoon of water since it will continue to thicken as it cools