Heart-Shaped Strawberry Hand Pies
Buttery heart-shaped hand pies filled with jammy strawberries and finished with a sparkly sugar crust. Sweet, flaky, and perfect for sharing.
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Servings:
Ingredients
Main Ingredients
- 16 oz chilled pie dough (two rolled crusts)
- 2.25 cup fresh strawberries, finely chopped
- 0.4 cup granulated sugar
- 1.5 tbsp cornstarch
- 1 tbsp lemon juice
- 0.5 tsp vanilla extract
- 0.25 tsp fine salt
- 3 tbsp beaten egg, for egg wash
- 1 tbsp water, to thin the egg wash
- 1.5 tbsp coarse sugar (turbinado) for sprinkling
- 2 tbsp all-purpose flour, for dusting
Instructions
Preparation Steps
- Heat oven to 400°F. Line a large baking sheet with parchment.
- Stir strawberries, sugar, cornstarch, lemon juice, vanilla, and salt in a bowl. Let sit 10 minutes.
- Lightly flour your counter. Unroll dough and gently roll to about 1/8-inch thick.
- Cut heart shapes with a 3–4 inch cutter. Reroll scraps and cut more until you have pairs.
- Whisk egg with water. Brush a thin ring of egg wash around the edge of half the hearts.
- Spoon a heaping tablespoon of strawberry filling in the center of each brushed heart.
- Top with remaining hearts. Press to seal, then crimp edges with a fork.
- Cut a small slit on top for steam. Brush tops with egg wash and sprinkle with coarse sugar.
- Chill assembled pies on the sheet for 10 minutes to help prevent leaks.
- Bake 18–22 minutes, until deep golden and bubbling. Cool 10 minutes before serving.
Notes
Swap 2–3 tablespoons of the strawberries with a spoonful of strawberry jam for an extra-jammy center. For a bakery-style finish, drizzle cooled pies with a simple glaze (1/2 cup powdered sugar + 1–2 teaspoons milk). Store leftovers airtight at room temperature for 1 day or refrigerate up to 3 days; rewarm at 325°F for 6–8 minutes. Freeze unbaked pies on a sheet until firm, then bag and bake from frozen, adding 3–5 minutes.
This recipe is an original creation inspired by classic Heart-Shaped Strawberry Hand Pies flavors. All ingredient ratios and instructions are independently developed.