Description
Make flaky, individual hand pies filled with sweet strawberry filling, shaped like hearts, and finished with a simple vanilla glaze.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup (2 sticks) cold unsalted butter, cubed
- 1/2 cup ice water, plus more if needed
- 2 cups fresh strawberries, chopped
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon lemon juice
- 1 large egg, beaten (for egg wash)
- 1/2 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the dough: Whisk flour and salt together in a large bowl. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Gradually add ice water, mixing until the dough just comes together. Divide the dough in half, flatten into discs, wrap in plastic, and chill for at least 1 hour.
- Make the filling: Combine chopped strawberries, granulated sugar, cornstarch, and lemon juice in a saucepan. Cook over medium heat, stirring often, until the mixture thickens, about 8 to 10 minutes. Remove from heat and let cool completely.
- Roll and cut the dough: On a lightly floured surface, roll out one dough disc to about 1/8-inch thickness. Use a heart-shaped cookie cutter (about 4 inches wide) to cut out heart shapes. Reroll scraps as needed.
- Assemble the pies: Place a spoonful of cooled strawberry filling onto the center of half the dough hearts, leaving a 1/2-inch border. Brush the edges lightly with water. Place a second heart shape on top of the filling.
- Seal the pies: Press the edges together firmly with your fingers, then crimp the edges using the tines of a fork to seal completely. Cut two small slits in the top of each pie to allow steam to escape.
- Bake: Place the pies on a baking sheet lined with parchment paper. Brush the tops with the beaten egg wash. Bake in a preheated oven at 400 degrees Fahrenheit (200 degrees Celsius) for 20 to 25 minutes, or until golden brown.
- Cool and glaze: Let the pies cool on a wire rack. Whisk together powdered sugar, milk, and vanilla extract to make the glaze. Drizzle or spread the glaze over the cooled hand pies.
Notes
- For a thicker, jam-like filling, ensure the cornstarch mixture cooks until it is very thick before cooling.
- If you prefer not to make the dough from scratch, two refrigerated pie crusts can substitute the flour, butter, and water ingredients.
- Use a sharp, heavy cookie cutter to get clean edges that seal well during assembly.
- Prep Time: 45 min
- Cook Time: 25 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 hand pie
- Calories: 350
- Sugar: 20
- Sodium: 150
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 2
- Protein: 4
- Cholesterol: 45