Strawberry Hand Pies Glaze (Printable Version)
Flaky pastry envelops sweet strawberries, touched with a delicate vanilla glaze for a delightful snack.
# What You Need:
→ Pastry
01 - 2 1/2 cups all-purpose flour
02 - 1 tablespoon granulated sugar
03 - 1 teaspoon salt
04 - 1 cup cold unsalted butter, cubed
05 - 1/2 cup ice water, plus more as needed
→ Strawberry Filling
06 - 2 cups fresh strawberries, hulled and diced
07 - 1/3 cup granulated sugar
08 - 1 tablespoon lemon juice
09 - 1 tablespoon cornstarch
→ Assembly
10 - 1 egg, beaten
11 - 1 tablespoon milk
→ Vanilla Glaze
12 - 1 cup powdered sugar
13 - 2-3 tablespoons milk
14 - 1/2 teaspoon pure vanilla extract
# How To Make:
01 - Whisk together flour, sugar, and salt in a large bowl. Cut in cold butter using a pastry cutter or fingertips until mixture resembles coarse crumbs. Gradually add ice water, mixing just until dough holds together. Divide dough in half, form into disks, wrap in plastic, and refrigerate for 30 minutes.
02 - Combine strawberries, sugar, lemon juice, and cornstarch in a medium saucepan. Cook over medium heat, stirring constantly, for 5-7 minutes until mixture thickens. Remove from heat and allow to cool completely.
03 - Preheat oven to 375°F. Line a baking sheet with parchment paper. On a floured work surface, roll each dough disk to approximately 1/8-inch thickness. Cut into 4-5 inch rounds, yielding 8-10 rounds total.
04 - Place 2 tablespoons of cooled strawberry filling in the center of half the dough rounds. Lightly brush edges with water and top with remaining rounds. Press edges firmly to seal and crimp with a fork for a decorative finish.
05 - Transfer pies to prepared baking sheet. Whisk together egg and milk, then brush over each pie. Cut small steam vents in the tops. Bake for 22-25 minutes until golden brown. Cool on wire rack.
06 - Whisk powdered sugar, milk, and vanilla extract in a small bowl until smooth and drizzling consistency. Drizzle glaze over cooled pies and allow to set before serving.
# Expert Advice:
01 -
- The dough comes together faster than you think, and nobody judges imperfect crimping
- These travel beautifully to picnics, lunchboxes, or backyard blanket dinners
02 -
- Warm filling is the enemy—seeping filling and burst seams happen when the strawberries are still hot from the stove
- Dont skip the chill time after rolling out the dough, or your shapes will shrink back in the oven
03 -
- Use a ruler when cutting your dough rounds so the pies bake evenly
- Freeze your butter for 15 minutes before starting if your kitchen runs warm