Strawberry hand pies are a delightful way to enjoy fresh fruit wrapped in buttery, golden pastry.

With their crisp exterior and sweet, fruity center, these little treats are perfect for afternoon snacks, family gatherings, or homemade desserts. This version uses a quick cooked filling and a simple pastry made with egg and milk.

Ingredients

The pastry, filling, and topping use a short list of staples:

- 2 cups all-purpose flour, plus extra for rolling

- 1 tablespoon granulated sugar, for the pastry

- 1 teaspoon salt

- 1 cup cold unsalted butter, cut into small pieces

- 1 large egg

- 2 tablespoons cold milk

- 1⅔ cups fresh or frozen strawberries, trimmed and quartered

- 2 tablespoons granulated sugar, for the filling

- 1½ teaspoons cornstarch

- 1 teaspoon lemon juice

- 1 additional egg, beaten, for brushing

- Coarse sugar for sprinkling, optional

This makes 9 hand pies.

Steps

The pies come together in six steps:

1. Prepare the pastry dough. Combine the flour, sugar, and salt in a large bowl. Add the cold butter and work it in with a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Whisk the egg and cold milk in a separate bowl, then add them to the flour mixture. Stir until a dough forms, without overmixing.

2. Chill the dough. Divide the dough into two equal portions and shape each into a flat rectangle. Wrap both portions and refrigerate for approximately one hour. Chilling firms the butter and makes the dough easier to roll, while helping maintain a tender pastry texture.

3. Prepare the strawberry filling. Place the strawberries, sugar, cornstarch, and lemon juice in a saucepan. Cook over medium heat for about five minutes, stirring often as the berries soften and release their juices, until the mixture thickens. Transfer it to a bowl and let it cool completely. It should be thick enough to spoon onto the pastry without spreading.

4. Roll and cut the dough. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. On a lightly floured surface, roll one portion of dough into a rectangle approximately 9 by 12 inches. Trim the edges and cut it into nine smaller rectangles. Repeat with the remaining dough, keeping unused portions chilled until needed.

5. Fill and seal the pies. Place a heaping tablespoon of cooled strawberry filling in the center of nine pastry rectangles, leaving space around the edges. Brush the borders with beaten egg. Cut a small vent into each remaining rectangle, then place one over each filled base. Press the edges together with a fork to seal them securely.

6. Bake until golden. Place the pies on the prepared baking sheet, brush the tops with beaten egg, and sprinkle with coarse sugar if desired. Bake for 28 to 33 minutes, until the tops are golden and the edges are firm. Ovens vary, so check toward the end. Let the pies cool before serving so the filling settles.

Tips for Delicious Results

Keeping the butter cold is essential for a flaky crust. Should the dough become too soft or sticky while shaping, return it to the refrigerator briefly. Avoid overfilling the pastries because excess fruit mixture may escape through the seams during baking.

The strawberry filling must be completely cool before assembly. Warm fruit can soften the butter in the dough and make sealing difficult. The small vents in the pastry tops matter too, since they let steam escape as the filling heats.

For a more decorative appearance, use a small pastry cutter to create shaped openings. The optional coarse sugar adds a subtle crunch and an attractive finish.

For an easier baking day, prepare the strawberry filling in advance and keep it refrigerated until you are ready to assemble the pies.