Sweetheart Strawberry Hand Pies (Printable)
Flaky, buttery hand pies filled with luscious strawberry filling, ideal for sharing on special occasions.
# What You'll Need:
→ Pie Dough
01 - 2 cups all-purpose flour
02 - 1 tablespoon granulated sugar
03 - 1/2 teaspoon salt
04 - 3/4 cup cold unsalted butter, cubed
05 - 1/3 cup ice water
→ Strawberry Filling
06 - 1 1/2 cups fresh strawberries, hulled and diced
07 - 1/4 cup granulated sugar
08 - 1 tablespoon cornstarch
09 - 1 teaspoon lemon juice
10 - 1/2 teaspoon vanilla extract
→ Assembly
11 - 1 egg, beaten for egg wash
12 - 2 tablespoons coarse sugar for sprinkling
# Directions:
01 - Whisk together flour, sugar, and salt in a large bowl. Cut in cold butter using a pastry blender or fingertips until mixture resembles coarse crumbs. Gradually add ice water, mixing just until dough comes together. Divide in half, flatten into discs, wrap in plastic, and refrigerate for 30 minutes.
02 - Combine diced strawberries, sugar, cornstarch, lemon juice, and vanilla extract in a medium bowl. Toss to coat evenly and set aside.
03 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
04 - On a floured surface, roll out one dough disc to 1/8-inch thickness. Cut out 16 heart shapes approximately 3 to 4 inches wide. Re-roll scraps as needed to cut additional hearts.
05 - Place 8 hearts on the prepared baking sheet. Spoon about 1 tablespoon of strawberry filling onto the center of each heart, leaving a border around edges.
06 - Brush edges of filled hearts with egg wash. Top with remaining hearts and press edges firmly to seal. Crimp edges with a fork. Cut a small slit on top of each pie for steam to escape during baking.
07 - Brush tops of pies with egg wash and sprinkle generously with coarse sugar.
08 - Bake for 18 to 22 minutes until tops are golden brown and filling is bubbly. Cool slightly on baking sheet before serving.
# Expert Advice:
01 -
- They are portable pockets of joy that travel beautifully to picnics or parties
- The heart shape makes everyone smile before they even take a bite
02 -
- Cold ingredients are non-negotiable for flaky results, so keep your butter in the fridge until the moment you need it
- Do not overwork the dough or your beautiful crust will turn tough instead of tender
03 -
- If the dough becomes too soft while working, pop it in the fridge for 15 minutes to firm up again
- Use a spatula to transfer filled hearts to the baking sheet to prevent stretching or tearing