Strawberry Hand Pies Recipe

Name: Strawberry Hand Pies Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 30 min
Yield: 24 hand pies
Ingredients: 2 boxes refrigerated pie crust; 1 can strawberry pie filling; 2 ½ cups powdered sugar; ¼ cup milk; 1 egg white

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Prep Time
10 mins
Cook Time
10 mins
Additional Time
5 mins
Total Time
30 mins
Servings
24 hand pies
Calories
67 kcal
Course
Baked Goods
Cuisine
American

Strawberry Hand Pies Recipe

Nicole Henderson

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These Strawberry Hand Pies are the perfect dessert. And in about 30 minutes, you’ll have one of these delicious baked treats in your hands! Great for Valentine's Day too!

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Ingredients

Servings

2 boxes refrigerated pie crust 14.1 ounce each
1 can strawberry pie filling 21 ounce
2 ½ cups powdered sugar
¼ cup milk
1 egg white beaten

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Instructions

Preheat oven to 425°F. Remove pie crusts from package and allow to come to room temperature while you prepare filling.
Dump pie filling in a shallow bowl and dice strawberries using a fork and knife (you want them to be small pieces). Set aside.
Unroll pie crusts and cut 6 circles from each crust using a 4-inch biscuit cutter. You may have to re-roll the scraps to get the 6th circle. Or you can use a Wilton Heart Shaped cookie cutter!
Using a 1 tbsp cookie scoop, drop strawberry pie filling into center of each pie crust circle. Fold in half and pinch edges completely. Fold pinched edges over and press with the tines of a fork to seal. Poke hand pie with fork once, to prevent bursting. If using heart shaped cutter, scoop filling onto center of one heart and place the second heart over the top. Pinch edges and press with tines of a fork. Poke the hand pie once with a fork, to prevent bursting.
Beat egg white in a small bowl until frothy. Brush over the tops of each hand pie. Bake on a parchment paper lined baking sheet (1 inch apart) for about 15 minutes, until browned.
While pies are baking, whisk together the powdered sugar and milk until smooth. Remove cooked pies from baking sheet and drop (while warm) into glaze, coating it completely. I use two forks to flip it in the glaze and remove carefully. Return to parchment paper and allow to set (about 5 minutes). ENJOY!

Notes

To keep the hand pies from popping open, dip your fingertip in water, wipe the edges of the hand pie before folding closed. This helps the hand pie seal closed.
Take the pie crust out of the fridge while preheating the oven and preparing the filling. This way, it will come to room temperature and be easy to work with.
The smaller you can get the pieces of fruit in the filling, the easier it’ll be to close and seal up the hand pies. Larger pieces of fruit are hard to wrap in such a small amount of crust.
You can use the pie crust scraps to re-roll and cut to get all 24 hand pies.
See blog post for tips and tricks and photos showing how to make heart shaped hand pies.