Heart-shaped strawberry hand pies are flaky, sweet, and filled with fresh strawberry filling. A fun and easy treat for any occasion!
Aren’t these strawberry hand pies too cute!? With their flaky crust and sweet strawberry filling, they’re as fun to make as they are to eat. Whether you’re baking them for a special gathering or just because, these pies are sure to be a hit. Here’s why you’ll love them:
- Adorable: The heart shape makes them extra special and perfect for holidays like Valentine’s day or anniversary parties or wedding showers and events.
- Simple: You can make them with homemade or store-bought pie dough and fresh or store bought strawberry filling.
- Portable: These hand pies are great for picnics, parties, or a quick dessert on the go.
Ingredients
- Pie Dough: You can use store-bought or homemade pie crust for these.
- 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.
Tips and Tricks
- 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!
Heart Shaped Strawberry Hand Pies
Equipment
- Silicone Baking Mat or Parchment Paper
- Baking pan
- Mini Heart Fondant Press optional
INGREDIENTS
Strawberry Filling
- 2 cups fresh strawberries, diced from 12-16 ounces whole strawberries, see notes for using frozen
- 2 tbsp cornstarch
- 1/2 cup sugar
- pinch salt
- 2 tbsp water
- 1 tsp vanilla extract
Hand Pies
- pie crust double batch, homemade or storebought
- flour for rolling
- 1 large egg
- 1 tbsp water
- coarse sugar optional
Instructions
Strawberry Filling
- In a medium to large size saucepan mix all ingredients until the strawberries are coated.
- Place over medium to medium high heat, and stirring constantly bring the mixture to a boil (this will activate the cornstarch thickener). It should turn from a light and opaque pink to a translucent red. Do not boil for longer than 60 seconds.
- Once the mixture boils, 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.
- After it’s thickened and the strawberries have broken down a bit, remove from heat and let cool completely before making the hand pies. This can be made up to two days in advance and stored in an airtight container in the refrigerator until ready to use.
Hand Pies
- Make the egg wash by whisking together the egg and water. Set aside.
- On a lightly floured surface, roll out the pie crust until about 1/8-1/4 inch thick.
- Use a 3.5 to 4-inch heart-shaped cookie cutter to cut out an even number of hearts. Re-roll the scraps to cut out more hearts until all the dough has been used. If using a mini heart press to allow the steam to release, cut it out on half of the hearts now, using it right in the center. If using a knife to make an X to allow steam to escape, you can do it after assembling.
- Place half of the heart-shaped dough pieces on a baking sheet lined with parchment paper or a silicone baking mat, keeping them at least 2 inches apart.
- Add 1 heaping tablespoon of the strawberry filling to the center of each heart, leaving a border around the edges.
- Using a pastry brush, brush the edges with egg wash to help seal the pies. Top with the remaining pie dough hearts and press the edges with a fork to seal. If you didn’t already cut hearts to allow steam to escape, use a small knife to cut a tiny slit or two on the top center of each pie.
- Lightly brush the egg wash all over the tops of the assembled hand pies. If desired, sprinkle coarse sugar over the tops.
- Bake one tray at a time on the middle rack in a 350℉ preheated oven for 18-22 minutes, until the edges are golden and the strawberry filling starts to bubble.
- Once done, remove from oven, and let cool on the baking tray. Repeat baking with remaining hand pies. Enjoy warm or at room temperature.
Notes
-
- 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 (you might need to cook a bit longer).
- I used the smallest one of this mini heart press to make heart shapes to allow steam to escape, but you can also use a knife to cut slits on the top of the assembled pies instead.
- 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 hearts-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.
- This recipe makes 8-12 hand pies, and will vary depending on the recipe or brand of pie crust, and size of the cookie cutters used.
- These hand pies can be stored at room temperature for up to two days or frozen up to two months.
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