Strawberry Picnic Hand Pies

There's something irresistibly charming about hand pies—those perfectly portable pastries that pack all the joy of a full-sized pie into a handheld treat. These Strawberry Picnic Hand Pies bring together buttery, flaky homemade crust and a sweet-tart strawberry filling that bursts with summer flavor. Topped with delicate lattice crusts and a sparkle of coarse sugar, they're as beautiful as they are delicious. Whether you're packing them for a picnic, bringing them to a potluck, or simply enjoying one with your afternoon coffee, these hand pies deliver homemade goodness in every golden bite.

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The magic of these hand pies begins with the crust. Cold butter is cut into flour until the mixture resembles coarse crumbs, then brought together with just enough ice water to form a tender, flaky dough. This technique ensures layers of buttery pastry that shatter at first bite. Meanwhile, fresh strawberries are tossed with sugar, cornstarch, lemon juice, and vanilla, creating a filling that's thick enough to stay put but juicy enough to deliver real fruit flavor. The lattice tops aren't just for show—they allow steam to escape while baking, preventing soggy bottoms and ensuring that perfect crisp-tender texture throughout.

Ingredients

• For the Pie Dough: 2 1/2 cups (315 g) all-purpose flour, 1 tbsp granulated sugar, 1 tsp salt, 1 cup (225 g) cold unsalted butter (cubed), 6–8 tbsp ice water
• For the Strawberry Filling: 2 cups (300 g) fresh strawberries (hulled and diced), 1/3 cup (65 g) granulated sugar, 1 tbsp cornstarch, 1 tsp lemon juice, 1/2 tsp vanilla extract, pinch of salt
• For Assembly: 1 egg (beaten for egg wash), 1 tbsp coarse sugar (for sprinkling)

Instructions

Prepare the Pie Dough

In a large bowl, whisk together flour, sugar, and salt. Add cold butter and cut in with a pastry blender or fork until mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, mixing just until the dough holds together. Divide dough in half, shape into disks, wrap in plastic, and refrigerate for at least 1 hour.

Make the Strawberry Filling

In a medium bowl, toss diced strawberries with sugar, cornstarch, lemon juice, vanilla, and salt. Let sit for 10 minutes to macerate.

Assemble the Hand Pies

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. On a lightly floured surface, roll out one disk of dough to about 1/8 inch (3 mm) thick. Cut out 8 rectangles or circles (about 3 x 4 inches/8 x 10 cm). Place on prepared baking sheet. Spoon 2–3 tablespoons of strawberry filling onto the center of each piece, leaving a border. Roll out the second dough disk and cut out matching shapes. For lattice tops, slice each piece into 6 thin strips and weave into a lattice. Place lattices over filled bottoms, trimming edges as needed. Press edges to seal, then crimp with a fork. Brush tops with beaten egg and sprinkle with coarse sugar.

Bake

Bake for 22–25 minutes, or until golden brown and bubbly. Cool on a wire rack for at least 15 minutes before serving.

Zusatztipps für die Zubereitung

Keeping your butter cold is the secret to achieving that signature flaky texture. If your kitchen is warm, chill your mixing bowl and pastry blender in the freezer for 10 minutes before starting. Work quickly when handling the dough, and if it becomes too soft at any point, pop it back in the refrigerator for 15 minutes. When cutting the butter into the flour, aim for pea-sized pieces—this creates those delicious flaky layers. Don't overwork the dough after adding water; a few remaining dry bits are fine and will hydrate as the dough rests. For the cleanest lattice weaving, roll the second dough disk slightly thinner than the first, and use a sharp knife or pizza wheel to cut even strips. If you're new to lattice work, practice on one pie first—you'll quickly get the hang of the over-under weaving pattern.

Varianten und Anpassungen

These hand pies are wonderfully adaptable to different berries and flavor combinations. Substitute half of the strawberries with fresh blueberries or raspberries for a mixed berry version that adds complexity and visual appeal. For a richer filling, stir in 1/4 teaspoon of almond extract alongside the vanilla. If you prefer a sweeter pie, increase the sugar in the filling to 1/2 cup, or for a more tart version, add an extra teaspoon of lemon juice and reduce sugar slightly. Short on time? Use store-bought pie dough—look for all-butter varieties for the best flavor. You can also make these pies ahead: assemble them completely, freeze unbaked on a baking sheet, then transfer to a freezer bag. Bake directly from frozen, adding 5–7 minutes to the baking time. For a vegan version, replace butter with cold vegan butter and use a plant-based egg wash alternative.

Serviervorschläge

These hand pies are delightful served warm or at room temperature, making them perfect for any occasion. For an indulgent dessert, serve them slightly warm with a scoop of vanilla ice cream or a generous dollop of freshly whipped cream. They're also wonderful alongside a hot cup of coffee or tea for an afternoon treat. Pack them in a picnic basket with fresh fruit, cheese, and sparkling lemonade for an idyllic summer outing. For brunch gatherings, arrange them on a platter with other pastries and fresh berries. They keep well at room temperature for up to 2 days in an airtight container, or refrigerate for up to 5 days. Reheat gently in a 300°F oven for 8–10 minutes to restore crispness. These pies also make thoughtful gifts—wrap individually in parchment paper and tie with twine for a homemade touch.

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Making hand pies from scratch might seem like a weekend project, but once you've mastered the simple technique, you'll find yourself returning to this recipe again and again. The combination of buttery pastry and bright strawberry filling captures the essence of summer in every bite. These pies are more than just dessert—they're little packages of joy that bring people together, whether you're sharing them at a family gathering, gifting them to neighbors, or simply treating yourself to something special. With their golden lattice tops and sweet aroma, they transform any moment into a celebration. So gather your ingredients, roll up your sleeves, and get ready to create something truly memorable in your kitchen.

Recipe FAQs

→ How do I achieve a flaky crust for the hand pies?

Use cold unsalted butter and handle the dough gently, incorporating small butter pieces to create flaky layers.

→ Can I substitute other berries for strawberries?

Yes, you can mix in blueberries or raspberries to create a mixed berry filling with similar texture and flavor.

→ What is the purpose of the lattice top?

The lattice allows steam to escape during baking and adds an attractive, rustic appearance to the pies.

→ How long should I chill the dough before assembling?

Chill the dough for at least one hour to make it easier to roll out and shape without sticking.

→ Can these hand pies be made ahead and frozen?

Yes, assemble and freeze them raw on a tray before baking. Bake directly from frozen, adding a few extra minutes to the cooking time.