Strawberry Hand Pies Recipe

All-purpose flour: The base for the dough, providing structure and texture.

Salt: Enhances the flavor of the dough.

Unsalted butter: Adds richness and flakiness to the pastry.

Ice water: Helps bring the dough together without warming the butter.

Strawberries: The star of the filling, providing sweetness and juiciness.

Sugar: Sweetens the strawberry filling.

Cornstarch: Thickens the strawberry filling to prevent it from being too runny.

Lemon juice: Adds a touch of acidity to balance the sweetness of the strawberries.

Egg: Used for the egg wash to give the pies a golden, shiny finish.

Sugar: Sprinkled on top for added sweetness and a bit of crunch.

When working with pie dough, ensure that your butter is very cold. This helps create a flaky texture. You can even chill your mixing bowl and rolling pin in the fridge before starting. Additionally, avoid overworking the dough to prevent it from becoming tough.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the crust slightly denser.

• salt - Substitute with sea salt: Sea salt provides a similar flavor but may have a slightly different texture and mineral content.

• unsalted butter - Substitute with margarine: Margarine can be used for a dairy-free option, though it may slightly alter the flavor and texture.

• ice water - Substitute with cold milk: Cold milk can add a bit more richness to the dough.

• strawberries - Substitute with raspberries: Raspberries provide a similar tartness and sweetness, though they may be slightly juicier.

• sugar - Substitute with honey: Honey adds a different kind of sweetness and a bit of floral flavor, though it will make the filling more liquid.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder thickens similarly to cornstarch and is a good alternative for those avoiding corn products.

• lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and citrus flavor.

• egg - Substitute with milk: Milk can be used for the egg wash to help the pies brown, though it won't provide the same shine.

• sugar - Substitute with turbinado sugar: Turbinado sugar adds a bit of crunch and a slightly different flavor due to its molasses content.

• Allow the strawberry hand pies to cool completely on a wire rack before storing. This prevents condensation from forming inside the storage container, which can make the crust soggy.

• For short-term storage, place the cooled pies in an airtight container. Line the container with parchment paper to prevent sticking. Store at room temperature for up to 2 days.

• If you prefer to refrigerate, place the pies in a single layer in an airtight container. They can be stored in the refrigerator for up to 5 days. Before serving, you can reheat them in a preheated oven at 350°F (175°C) for about 5-7 minutes to restore their crispiness.

• For freezing, first, arrange the cooled pies on a baking sheet in a single layer. Place the baking sheet in the freezer for about 1-2 hours, or until the pies are firm. This step prevents them from sticking together.

• Once the pies are frozen, transfer them to a freezer-safe bag or container. Label the bag with the date to keep track of freshness. The strawberry hand pies can be frozen for up to 2 months.

• When ready to enjoy, thaw the pies in the refrigerator overnight. Reheat in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until warmed through and the crust is crisp.

• For an extra touch, you can brush the tops with a bit of melted butter and sprinkle with sugar before reheating to enhance the flavor and texture.

• Preheat your oven to 350°F (175°C). Place the strawberry hand pies on a baking sheet lined with parchment paper. Bake for 10-15 minutes, or until they are warmed through and the crust is crispy again.

• For a quicker method, use a toaster oven. Set it to 350°F (175°C) and place the hand pies directly on the rack or a small baking tray. Heat for 8-10 minutes, checking halfway through to ensure they don't over-brown.

• If you're in a rush, the microwave can be your friend. Place the hand pies on a microwave-safe plate and cover them with a damp paper towel to prevent them from drying out. Heat on medium power for 30 seconds to 1 minute. Note that the crust may not be as crispy as other methods.

• For a stovetop approach, heat a non-stick skillet over medium-low heat. Place the hand pies in the skillet and cover with a lid. Heat for 3-5 minutes on each side, or until warmed through and the crust is slightly crispy.

• If you have an air fryer, preheat it to 350°F (175°C). Place the hand pies in the basket in a single layer. Heat for 5-7 minutes, or until they are warmed through and the crust is crispy.

• Oven: Used to bake the hand pies to a golden brown perfection.

• Baking sheet: Lined with parchment paper to prevent the pies from sticking and to ensure even baking.

• Parchment paper: Placed on the baking sheet to provide a non-stick surface for the pies.

• Mixing bowl: Used to combine the flour and salt, and later to mix the strawberry filling.

• Pastry cutter or fork: Used to cut the cold butter into the flour mixture until it resembles coarse crumbs.

• Plastic wrap: Used to wrap the dough discs before refrigerating them.

• Rolling pin: Used to roll out the dough to the desired thickness.

• Cookie cutter or glass: Used to cut out circles from the rolled dough.

• Fork: Used to press the edges of the dough circles together to seal the pies.

• Knife: Used to cut small slits on top of the pies for steam to escape.

• Pastry brush: Used to brush the tops of the pies with beaten egg.

• Measuring cups: Used to measure the flour, strawberries, and sugar.

• Measuring spoons: Used to measure the salt, cornstarch, and lemon juice.

• Cutting board: Used as a surface to hull and dice the strawberries.

• Spatula: Used to transfer the filled pies onto the baking sheet.

Prepare the filling in advance: Mix the strawberries, sugar, cornstarch, and lemon juice ahead of time and store in the fridge.

Use a food processor: Quickly combine flour, salt, and butter using a food processor to save time on mixing.

Pre-cut dough circles: Roll out and cut the dough circles in advance, then stack them with parchment paper in between to prevent sticking.

Batch assembly: Assemble multiple hand pies at once by laying out all the dough circles and adding the filling in one go.

Freeze for later: Prepare and freeze unbaked hand pies for a quick dessert option; just bake directly from frozen, adding a few extra minutes to the baking time.