Strawberry Hand Pies Glaze (Printable version)
Buttery, flaky hand pies filled with sweet strawberries and finished with a smooth vanilla glaze.
# What you'll need:
→ Pie Dough
01 - 2 1/2 cups all-purpose flour
02 - 1 tbsp granulated sugar
03 - 1/2 tsp salt
04 - 1 cup unsalted butter, cold and diced
05 - 6–8 tbsp ice water
→ Strawberry Filling
06 - 2 cups fresh strawberries, hulled and diced
07 - 1/3 cup granulated sugar
08 - 2 tbsp cornstarch
09 - 1 tsp lemon juice
10 - 1/2 tsp vanilla extract
→ Assembly
11 - 1 egg, beaten
12 - 1 tbsp sugar for sprinkling
→ Vanilla Glaze
13 - 1 cup powdered sugar
14 - 2–3 tbsp milk
15 - 1/2 tsp vanilla extract
# Directions:
01 - Whisk together flour, sugar, and salt in a large bowl. Cut in cold butter using a pastry cutter or fingers until mixture resembles coarse crumbs. Add ice water 1 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 about 1/8 inch thickness. Cut 16 circles using a 4-inch cookie cutter or glass.
05 - Place 8 circles on prepared baking sheet. Spoon about 2 tablespoons strawberry filling onto center of each, leaving border around edges. Brush edges with beaten egg. Place remaining dough circles over filling to form pies. Press edges with fork to seal. Cut small slit on top of each pie to vent steam.
06 - Brush tops with egg wash and sprinkle with sugar if desired.
07 - Bake for 20–25 minutes until golden brown. Cool on wire rack.
08 - Whisk together powdered sugar, milk, and vanilla in small bowl until smooth. Drizzle over cooled hand pies.
# Expert Advice:
01 -
- Portable and mess free treats you can grab and go
- The vanilla glaze makes everything feel like a special occasion
02 -
- Keep everything cold while working with the dough for the flakiest results
- Do not overfill the pies or they will burst open during baking
03 -
- Use a cookie cutter for uniform circles that bake evenly
- Chill the assembled pies for 15 minutes before baking to help them hold their shape