Strawberry Hand Pie Recipe

4.86 from 7 reviews

Roasting the strawberries for the filling intensifies the strawberry flavor. The roasted berries are wrapped in cream cheese pie dough.

Prep Time1

Bake Time15

Chilling Time2

Total Time3 15

Servings:18 pies

Make1 recipe Cream Cheese Dough at least 2-3 hours ahead of time so it has time to rest.
Cut 1 pound strawberries in halves or quarters if very large. Toss the berries with 2 oz granulated sugar and allow to macerate for 1 ½-2 hours.
Roll the dough to ⅛" thick. Use a 3½" biscuit cutter to cut circles. Place the circles onto a parchment lined sheet pan with a sheet of parchment between each layer of circles.
Piece together the scraps and form them into a disc, re-roll and cut until all the dough is used. Cover and refrigerate the dough rounds while you make the strawberry filling. The dough rounds can be held in the refrigerator for a day or frozen for up to a month. Defrost before using.
Preheat the oven to 375 °F. Drain the juice from the berries. Place the drained berries onto a parchment lined sheet pan. Bake for 20 minutes until the berries are nicely browned and fragrant.
While the strawberries are roasting, pour the drained juice into a small sauce pan with 1 teaspoon fresh lemon juiceWhisk 2 teaspoons corn starch into the juice until there are no lumps (do not heat up the juice before adding the cornstarch!)
Cook the juice mixture over medium heat, whisking constantly, until it comes to a boil, thickens and becomes translucent. Toss the thickened juices with the roasted berries. Allow the berries to cool completely (you can put them in the fridge to speed up the cooling). The berries can be prepared up to a day ahead.

Preheat the oven to 375 °F. Line a half sheet pan with parchment paper or a silicone baking mat.
Whisk 1 egg with a pinch of salt to make an egg wash. Lay 1/2 the chilled dough rounds on your work surface. Brush the rounds with egg wash, making sure to go all the way to the edge of the round. Divide the strawberries among the egg-washed rounds, there should be about a tablespoon per pie.
Place a top onto each pie, being careful to keep the strawberries in the middle of the dough. Gently pinch together the edges of each pie, making sure they are well sealed. Place filled pies on the prepared baking sheet. Cut vent holes in the top of each pie. Brush each pie with egg wash and sprinkle with granulated sugar.
Bake until puffed and golden brown, about 15 minutes. The pies are best the day they are baked but will keep at room temperature for a day or two.