Strawberry Hand Pies


  • 2 1/3 C. all-purpose flour
  • 1 tsp. baking powder
  • 1 ¼ salt
  • ½ C. (1 stick) cold unsalted butter
  • 2 large egg yolks
  • 1 tsp. vanilla extract
  • ¾ lb. strawberries
  • ½ C. confectioners’ sugar
  • 3 Tbs. strawberry jam
  • 1 Tbs. sanding sugar

Instructions: Preheat oven to 350 degrees F.  In a large bowl, combine flour, baking powder, and salt.  Using a pastry blender or two knives, cut butter until flour mixture resembles coarse sand.  Add 1 egg yolk, ½ cup chilled water, and vanilla and mix until combined.  (If dough is dry or crumbly and doesn’t stay together, add up to 3 tablespoons chilled water.)  Transfer dough to a lightly floured surface and knead 2 to 3 times, just until dough comes together.  Return dough to bowl, cover with plastic wrap, and refrigerate until chilled, about 15 minutes.  Meanwhile, make filling: In a large bowl, combine strawberries, confectioners’ sugar, and jam, plus remaining flour, vanilla, and salt.  Set aside.  In a small bowl, beat remaining yolk and 1 Tbs. water for egg wash; set aside.  On a lightly floured surface, roll out dough to ½” thickness.  Using a 3” round cookie cutter, cut dough into 6 rounds.  Roll 1 round into a 6” circle.  Spoon a heaping 2 Tbs. filling onto half of the circle, leaving ½” border.  Brush the edges with egg wash, the fold dough over filling.  Using a fork, crimp the edges to seal hand pie.  Transfer to a parchment-lined baking pan.  Repeat with remaining dough rounds and filling.  Using a toothpick, poke a few holes in the top of each pie.  Brush the remaining egg wash and sprinkle each pie with sanding sugar.  Bake until golden brown, 30 to 35 minutes.  Transfer to a wire rack to cool.

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