Happy Pi Pie day everybody! March 14th (3.14) is one of the easiest days for me to remember, because pie is fantastic of course! While I am not a huge fan of math, I am a fan of pie and I will celebrate any day that allows me to eat these tasty treats!
Since it is just the three of us in our little house I didn’t think making a whole pie for us was a very good idea (additionally, Sam is only 14 months old and won’t be eating much pie anyways). I decided to make these tasty individual hand pies and I am very happy that I did! Not only are these much easier to store, but you get to enjoy having your own little pie to munch on.
Now that spring is coming I am craving fresh, bright flavors and these strawberries definitely delivered! I can’t wait to get fresh strawberries from the farmers market to make these again.
Strawberry Hand Pies
- 4 refrigerated pie crusts (2 packages with 2 crusts each)
- 2 cups strawberries, chopped
- Juice of 1/2 lemon
- 3 tablespoons sugar, plus extra for sprinkling
- 2 tablespoons brown sugar
- 2 tablespoons cornstarch
- Pinch of salt
- 1 egg
Directions: Preheat oven to 350 degrees. Remove the pie crusts from the refrigerator and let them come to room temperature as you mix the filling. Wash and chop the strawberries and place them in a medium sized bowl. Juice half of a lemon and pour the juice in with the strawberries. Sprinkle the granulated sugar, brown sugar, cornstarch, and salt over the strawberries. Toss the strawberries to coat evenly with the sugar mixture. Allow them to sit and get juicy while you prepare the crusts.
To prepare the crusts: carefully unroll the refrigerated dough and use a large round cookie cutter to cut out 8 circles per crust, you will have to re-roll the crust a couple of times to get 8 circles- but it is possible! All together you will have 32 circles: 2 circles per pie= 16 individual hand pies. Place half of the dough cut outs on cookie sheets lined with parchment paper or a silicone baking mat. Set the other half of the crust cut outs off to the side.
Now, set up an assembly line: stir up the strawberry mixture, set out a small bowl of sugar for sprinkling, whisk the egg in another small bowl, and keep your patience handy just in case. Spoon a tablespoon of strawberries into the center of the bottom crust, leave as much of the juice in the bowl as possible. Use a pastry brush to brush the egg around the edge of bottom crust then lay the top crust on top and use your fingers to press and seal the edges of the pie. Take a fork and crimp the edges of the pie and poke a few holes in the top to allow steam to escape. Brush the entire top of the hand pie with egg and sprinkle with sugar. Repeat with the remaining crusts until you have 16 assembled hand pies. Bake your pies in the preheated oven for 20 minutes until golden brown. Allow to cool almost completely before serving, the strawberry filling will be very hot!
Here are our cast of characters for these adorable strawberry hand pies. Nothing too scary about these ingredients. I love this recipe! It is easy as pie *wink*
Wash and chop one package of strawberries, I had about 2 cups once it was all said and done. Also, juice half of a lemon.
Add the lemon juice, sugars, cornstarch, and an itty bitty pinch of salt to your bowl of strawberries. Toss it all together and set it aside until you are ready to assemble the pies.
Use a large round cookie cutter to cut out 8 circles from each crust. You will have to roll out the dough a couple of times to get 8, but trust me, it is possible.
Lay out the bottom crusts on your baking sheets lined with parchment paper or a silicone baking mat, I love this thing! While taking these photos I only had one package of pie dough available so I was only able to make 8 strawberry hand pies, but I have filling left in my refrigerator for another 8 once I get my hands on another package or get the courage to make my own pie crust.
Before assembling your pies give the strawberry filling another quick stir. While prepping the crusts these strawberries have been busy getting juicy and delicious!
I set myself up a little assembly line to make it easy to put these babies together- bottom crusts ready to go, delicious strawberry filling, 1 beaten egg for sealing the crusts together and brushing the top, as well as sugar for sprinkling. I found the refrigerated pie dough to be very forgiving and it didn’t stick to anything which is why you see my cut outs all piled together but be careful in case yours turn out a bit stickier.
Place a heaping tablespoon (or so) of strawberries in the center of the bottom crust. Do your best to leave as much of the juices in the bowl as possible. Even though the juice is delicious it will leak everywhere and make it difficult to seal the dough, trust me on this. Brush the edge of the bottom crust with egg, this will help hold the dough together nicely.
Place the top crust and press along the edges to seal in all of that strawberry goodness.
Now, use a fork to crimp the edges. Not only does this make it look adorable but it is also another way to make a good seal.
Almost done, poke some holes in the top to allow steam to escape. I simply used my fork to make an X.
I got a little fancy with the two at the top left, but I would recommend the crimp for a better seal.
Last, but not least, brush all of your pies with the egg wash and sprinkle with sugar. Pop them in a preheated 350 degree oven and bake for 20 minutes until golden and gorgeous.
Oh, yes please! Some of these hand pies got a little juicy but that didn’t make them any less delicious!
Aren’t you precious?
Oh look, pretty flowers!
These strawberry hand pies are a great alternative to your regular pie, and just as tasty. I know that homemade pie crust will always triumph over store bought, but this crust did a mighty fine job. It was crunchy, flaky, and made my life much easier. The fresh strawberry flavor was just what I needed! Enjoy and happy Pi Pie day!