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Strawberry Hand Pies

Strawberry Hand Pies Recipe By: Cece Kirkwood This post may contain affiliate links.

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Hands Pies are all the rage now-a-days. I mean who wouldn’t want to be able to easily transport strawberry hand pies around and devour it while taking a walk through the park on a nice summer day? 

Or maybe it’s because they remind us of pop-tarts?

Whatever the reason, I was inspired to develop this recipe because my oven was out of commission for almost three weeks and I needed to bake something…somehow. 

The pie crust is super simple as it uses melted butter to combine everything together, lending for a great structure for deep frying and a soft, buttery, flakey crust to sink your teeth into. 

Oh and don’t get me started on the strawberry filling. If you’ve never added cardamon to a berry mixture… get ready for your senses to start dancing. 

Are you drooling yet? 

The Process 

While there are a good number of steps for this recipe, I promise they are all simple: mix, chill the dough, mix, rest the filling, roll, fill, top, deep fry, devour

Mix & Chill the Dough:

After measuring out all the ingredients for the Strawberry Hand Pies, begin by combining flour, salt and sugar in a large bowl. Add in the melted butter and water and combine. Begin to knead the dough by hand until a firm, smooth ball is formed (usually about 5 minutes). You may need to add a dash or two more water along the way if things are not coming together. Cover with wrap and place in the fridge.

Mix & Rest the Filling: 

Meanwhile, prepare the filling. To a medium bowl, add in your prepared strawberries, lemon zest and juice, sugar, salt and cardamom. Combine and set aside for 30 minutes.

DON’T MISS THIS STEP! After 30 minutes, put your strawberry filling through a strainer, being sure to collect the juice that has strained through. Microwave the juice in 30 second intervals until it has halved in size. Add the juice back to your bowl of filling, then add in the cornstarch and stir to combine.  

Roll, Fill & Deep Fry:

Remove the dough from the fridge. On a floured work surface, roll the dough into a rectangle to about a ¼ inch thick.  Cut out 12 equal rectangles from the dough. I like to use a pizza cutter here, but feel free to use a knife too. 

On 6 of the dough rectangles, place no more than 1-2 tbsp of filling in the center of each round. 

Brush a light amount of water around the edges of the dough rectangles. This will help seal the edges together. 

Place the other 6 rectangles on top of the filled pieces creating the hand pie. You may need to stretch out the pieces just a bit. Press down using a fork, seal down the edges of your dough rounds.

Using a knife or a lame, slice two criss-cross lines in the center of each round so it looks like a little mini pie. 

In a saucepan, heat canola oil over medium high heat until it reaches 350 degrees F. Drop each pie into the heated canola oil for 30 – 60 seconds, until lightly browned. 

Devour the Strawberry Hand Pies:

Immediately remove the pies and place onto a paper towel to drain the excess liquid. Then, sprinkle the pies with sugar on top while the pies are still warm. 

Enjoy warm with a scoop of vanilla ice cream or a drizzle of chocolate!

The Tips 

Are there any speciality tools I need for the Strawberry Hand Pies?

There are two tools I would suggest purchasing: (1) A candy thermometer to accurately check the temperature of your oil. Oil can get hot very quickly so don’t deep fry things blind! Make sure you know the accurate temperature of the oil. (2) A slotted spoon / strainer spoon – this will help with dropping the pies in the oil and removing them without having to get in too close of contact with the hot oil! 

What do I do with my oil after frying?

DO NOT pour your oil down the drain. It will clog up your pipes and just create a huge mess. The most responsible way to dispose of your cooking oil is to place it in a non-breakable and sealable container. You can then either dispose of it right in the trash or take it to a local landfill that collects and disposes of cooking oil. For more information, check out this great article from Green Citizen (not sponsored, just like their information). 

Can I bake these ahead of time? How do I store them? 

These are definitely best served fresh to maintain the crispiest of crusts, but you can certainly store them in an air-tight container for a day or two. When reheated, they are best served with a scoop of vanilla ice cream. 

Why is this recipe in grams? 

Baking is a science and in science you want things to be exact and precise. The best way to do this is by weighing out your ingredients using a simple scale. Ever baked a cookie using the same recipe, yet somehow it turns out slightly different each time? That is because when measuring by volume, you can’t be as precise. It is vital that your ingredient ratios are accurate for a reliable bake every time.

The Strawberry Hand Pies Recipe

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Strawberry Hand Pies

  • Author: Cece
  • Prep Time: 1 hour
  • Cook Time: 5 min
  • Total Time: 1 hour 5 min
  • Yield: 6 1x

Ingredients

Scale

Pastry:

  • 250g all purpose flour
  • 20g unsalted butter, melted
  • 1 tsp kosher salt
  • 5g sugar
  • 125150ml lukewarm water
  • Canola Oil for frying
  • Sugar to top 

Filling:

  • 200g of strawberries, sliced into small pieces 
  • ¼ tsp lemon zest and 1 tsp lemon juice
  • 15g sugar
  • Dash of salt 
  • 1 tbsp cornstarch
  • ½ tsp ground cardamom

 

Instructions

  • Begin by combining flour, salt and sugar in a large bowl
  • Add in the melted butter and water and combine and knead the dough by hand until a firm, smooth ball is formed (usually about 5 minutes). You may need to add a dash or two more water along the way if things are not coming together. 
  • Cover with wrap and place in the fridge.
  • Meanwhile, prepare the filling. 
  • To a medium bowl, add in your prepared strawberries, lemon zest and juice, sugar, salt and cardamom. Combine and set aside for 30 minutes.
  • After 30 minutes, put your strawberry filling through a strainer, being sure to collect the juice that has strained through.
  • Microwave the juice in 30 second intervals until it has halved in size. Add the juice back to your bowl of filling, then add in the cornstarch and stir to combine.  
  • Remove the dough from the fridge. On a floured work surface, begin to roll out the dough into a rectangle to about a ¼ inch thick. 
  • Cut out at least 12 equal rectangles from the dough. I like to use a pizza cutter here.
  • On 6 of the dough rectangles, place no more than 1-2 tbsp of filling in the center of each round.
  • Brush a light amount of water around the edges of the dough rectangles. This will help seal the edges together. 
  • Place the other 6 rectangles on top of the filled pieces creating the hand pie. You may need to stretch out the pieces just a bit. Press down using a fork, seal down the edges of your dough rounds.
  • Using a knife or a lame, slice two criss-cross lines in the center of each round so it looks like a little mini pie!
  • In a saucepan, heat canola oil over medium high heat until it reaches 350degrees F. 
  • Drop each pie into the heated canola oil for 30 – 60seconds, until lightly browned.
  • Immediately remove the pies and place onto a paper towel to drain the excess liquid. 
  • Sprinkle the pies with sugar on top while the pies are still warm. 
  • Enjoy warm with a scoop of vanilla ice cream or a drizzle of chocolate!

 

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