Strawberry Hand Pies Glaze (Printable)

Flaky pastries filled with juicy strawberries and topped with a delicate vanilla glaze for a sweet snack.

# What You'll Need:

→ 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

→ 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

→ Assembly

10 - 1 large egg, beaten
11 - 1 tablespoon milk

→ Vanilla 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 pea-sized crumbs form. Gradually add ice water, mixing just until dough comes together. Divide in half, shape into 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 floured surface, roll each dough disk to 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. Brush edges with water, top with remaining rounds, and press to seal. Crimp edges with a fork to ensure tight closure.
05 - Arrange pies on prepared baking sheet. Whisk beaten egg with milk and brush over pastry tops. Cut small steam vents in each pie. Bake for 22-25 minutes until golden brown. Transfer to wire rack to cool completely.
06 - Whisk together powdered sugar, 2-3 tablespoons milk, and vanilla extract in a small bowl until smooth. Drizzle glaze over cooled pies and allow to set for 10-15 minutes before serving.

# Expert Advice:

01 -
  • The vanilla glaze adds this lovely sweetness that makes them feel like a special treat even on a Tuesday
  • You can freeze the assembled pies raw and bake them fresh whenever the craving strikes
  • The filling stays perfectly contained inside, so no sticky mess on your hands
02 -
  • Hot filling will immediately soften your dough and make these impossible to seal properly
  • Do not skip chilling the dough, or the butter will melt before the pie hits the oven
  • These are best eaten the same day, though the pastry will soften slightly overnight
03 -
  • Use a ruler to measure your dough thickness evenly for consistent baking
  • If the edges start to brown too quickly, tent with foil for the last 5 minutes

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