Heart Shaped Strawberry Hand Pies

Ingredients

• Pie Dough: You can use store-bought or homemade pie crust (this vodka pie crust is my favorite!)
• Strawberries: Both fresh and frozen strawberries work in this recipe.
• Cornstarch: This thickens the strawberry filling. Do not use flour in place of the cornstarch, it will not work in this recipe.
• Coarse Sugar (optional): Sprinkled on top for extra texture and sweetness.

How to Make

Step 1: Make Strawberry Filling

Mix Ingredients: In a medium to large size saucepan mix all ingredients until the strawberries are coated.

Bring to Boil: Place over medium to medium-high heat, and stirring constantly bring the mixture to a boil (this will activate the cornstarch thickener). Do not boil for longer than 60 seconds. It should turn from a light and opaque pink to a translucent red. Here is a close-up of the difference in color and texture:

Simmer: Once the mixture boils and turns red, turn the heat down to low and simmer for 5-8 minutes until the mixture has thickened and the strawberries are soft. If desired you can break apart the strawberries further with a fork.

Cool: Once the filling has thickened, remove from heat and let cool completely before making the hand pies. The filling can be made up to two days in advance and stored in an airtight container in the refrigerator until ready to use.

Step 2: Roll and Cut Out Crust

Roll dough: on a lightly floured surface, roll out the pie crust until about 1/8- 1/4 inch thick.

Cut Shapes: Use a 3.5 to 4 inch heart-shaped cookie cutter to cut out an even number of hearts. Re-roll the scrapes to cut out more heart until all the dough has been used. You'll need to two per pie, and for a double batch of pie crusty you should get about 8-12 total hand pies or 16-24 individual hearts (the total number can vary depending on your pie crust recipe or brand of premade crust, and the size/shape of your cookie cutters). You can also cut out circles or use a knife to slice into squares or rectangles.

Press Steam Vent: If using a mini cookie cutter or mini fondant press to cut out a heart shape to allow the steam to release (I used these), cut it out on half of the hearts now. If using a knife to make an X to allow steam to escape, you can do it after assembling.

Step 3: Assemble Hand Pies

Add Filling: Place half of the heart-shaped dough pieces on a parchment or silicone baking mat-lined baking sheet, keeping them at least 1 to 2 inches apart. If they don’t all fit on one baking sheet, keep the remaining crust in the refrigerator until ready to assemble and bake. Add 1 heaping tablespoon of the strawberry filling to the center of each heart, leaving a border around the edges.

Seal Edges: Brush the edges with egg wash to help seal the pies. Top with the remaining dough hearts and press the edges with a fork to seal. If you didn't already use a mini cookie cutter to cut out a shape to allow the steam to escape, use a small knife to cut a tiny slit or two on the top of each pie.

Add Egg Wash: Lightly brush the egg wash all over the tops of the assembled hand pies. If desired, sprinkle coarse sugar over the tops.

Step 4: Bake

Bake: Bake one tray at a time in a 350℉ preheated oven in the middle rack for 18-22 minutes, until the edges are golden and the strawberry filling starts to bubble.

Cool: Remove from oven and let cool on the baking tray. Serve warm or at room temperature.

• If using frozen berries to make your filling, there is no need to defrost and slice them. Just cook from frozen, and gently mash with a fork while simmering.
• Keep your pie dough cold to ensure a flaky crust. If it gets too soft, pop it in the fridge for 10-15 minutes before rolling it out.
• Don't overfill the hand pies. A tablespoon or so of filling is perfect, any more and it can burst the hand pie or leak out of the pie.
• While heart-shaped pies are adorable, you can also make circle hand pies, or use a knife to make squares or rectangles (no cookie cutters needed!).
• The egg wash and extra course sugar is optional, but adds a nice golden color and fun crunch to the pies.
• Make this even easier using store-bought pie crust and strawberry jam! Just use the assembly and baking method outlined above.

Storing and Making Ahead

These strawberry hand pies are best enjoyed fresh but can also be stored in an airtight container at room temperature for a day or two. The baked and cooled hand pies can be frozen for up to two month.

Looking for more strawberry recipes? Check these out!

• Chocolate Covered Strawberries
• Strawberry Milk
• Candied Strawberries
• Vanilla Cake with Strawberry Filling
• Deviled Strawberries