Strawberry Hand Pies Glaze (Printable)

Flaky dough filled with sweet strawberries and finished with a creamy vanilla glaze, perfect for snacks or picnics.

# What You'll Need:

→ Pie Dough

01 - 2 1/2 cups all-purpose flour
02 - 1 tablespoon granulated sugar
03 - 1/2 teaspoon salt
04 - 1 cup unsalted butter, cold and 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 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 circles on prepared baking sheet. Spoon approximately 2 tablespoons strawberry filling onto center of each, leaving a border around edges.
06 - Brush edges with beaten egg. Place remaining dough circles over filling. Press edges with a fork to seal. Cut small slit on top of each pie to vent steam.
07 - Brush tops with egg wash and sprinkle with sugar if desired.
08 - Bake for 20-25 minutes until golden brown. Cool on wire rack.
09 - Whisk together powdered sugar, milk, and vanilla extract in a small bowl until smooth. Drizzle over cooled hand pies.

# Expert Advice:

01 -
  • They bake faster than a full pie and are easier to transport to parties, picnics, or potlucks
  • The filling-to-crust ratio is absolutely perfect in every single bite
  • You can freeze unbaked pies and pop them in the oven whenever you need a fresh treat
02 -
  • Working quickly when handling the dough prevents the butter from melting, which is crucial for flaky layers
  • Overfilling the pies is the number one mistake, even though its tempting to add more fruit
  • Let the pies cool completely before glazing or the icing will melt right off
03 -
  • Freeze your butter for 20 minutes before cutting it into the flour for the flakiest results
  • If the dough becomes too soft to work with, pop it in the fridge for 10 minutes

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