Strawberry Hand Pies


No one gets stuck with the skimpy slice when you make sweet hand pies! This dessert is stuffed with a sweet strawberry filling.

Prep Time:
30 mins
Cool Time:
1 hrs
Freeze Time:
30 mins
Chill Time:
45 mins
Bake Time:
16 mins
Total Time:
3 hrs 1 mins
Makes 8 round hand pies or 16 half-circle hand pies.


  • ½ cup butter, cut into 1/2-inch pats

  • ½ cup shortening, cut into 1/2-inch pats

  • ½ cup sour cream

  • 2 egg yolks, lightly beaten

  • 2 teaspoon lemon juice

  • 2 ¾ cup all-purpose flour

  • 2 tablespoon sugar

  • ½ teaspoon salt

  • ¼ teaspoon baking powder

  • 1 egg, lightly beaten

  • 1 tablespoon water

  • 2 tablespoon coarse sugar

Strawberry Filling Option

  • 3 ½ cup chopped strawberries (1 1/2 pounds)

  • ½ cup sugar

  • 3 tablespoon cornstarch

  • 2 tablespoon butter

  • 1 tablespoon lemon juice


  1. For filling: In a medium saucepan, combine all ingredients. Cook over medium heat, stirring constantly, until thickened and bubbly. Set filling aside to cool completely while preparing pastry. (Filling can also be prepared a day ahead and stored, covered, in the refrigerator overnight.)

  2. For pastry: Place butter and shortening on a baking sheet lined with waxed paper; freeze 30 minutes. In a small bowl, combine sour cream, egg yolks and lemon juice; chill.

  3. In a food processor fitted with the blade attachment, combine flour, sugar, salt and baking powder. Add chilled butter and shortening. Pulse just a few times, until butter bits are pea-size. Pour sour cream mixture all over the flour mixture. Pulse just a few times, until the pastry comes together but is still crumbly with visible butter bits. (Or cut in the butter and shortening with a pastry blender; stir in the sour cream mixture with a fork.)

  4. Transfer dough to the counter or a large bowl, and gently knead into a ball using floured hands. Divide dough into four portions; pat each into a 4-inch square and wrap in plastic wrap. Chill 45 minutes or overnight.

  5. When both pastry and fruit filling have chilled, combine egg and the water in a small bowl for egg wash.

  6. On a lightly floured surface or waxed paper, roll a dough portion from center to edges to a 1/8-inch thickness, leaving the other portions in the refrigerator. Cut four circles using a 4-inch cookie cutter, re-rolling scraps if necessary.

  7. For round pies, place two pastry circles on a parchment-lined baking sheet. Spoon 2 tablespoons of filling onto center of each circle, leaving a 3/4-inch border. Brush borders with egg wash. Prick remaining two circles a few times with a fork or cut a shape with a tiny cookie cutter. (We used a star.) Place pastry tops over filling; crimp edges with a fork to seal. For half-moon pies, place all four circles on the baking sheet. Spoon 1 heaping tablespoon of filling on each circle. Brush border with egg wash, fold pastry, crimp to seal and prick twice with a fork.

  8. Repeat with remaining dough to make a total of eight round or 16 half-moon pies. (If you like, reroll scraps to make a few more hand pies.) Brush pies with remaining egg wash; sprinkle with coarse sugar.

  9. Bake in a 375°F oven for 16 to 18 minutes, rotating sheets halfway through baking, until golden brown. Remove from oven; cool slightly. Serve warm or at room temperature.

    Strawberry Hand Pies
    Matthew Clark

Pastry Shortcut

Egg yolks and sour cream make our dough tender and pliable, but you can use refrigerated piecrust. You need two 15-ounce packages (four crusts). Let them stand according to package directions to soften.

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