Strawberry Picnic Hand Pies

There's something magical about biting into a warm, flaky hand pie filled with sweet, juicy strawberries—especially when you're sitting on a checkered blanket under the summer sun. These Strawberry Picnic Hand Pies combine the nostalgic charm of homemade pastry with the bright, fresh flavor of ripe strawberries, all topped with an intricate lattice crust that's as beautiful as it is delicious. Whether you're packing them for a picnic, serving them at a garden party, or simply enjoying them as a sweet afternoon treat, these portable pies deliver all the joy of traditional strawberry pie in a perfectly packaged, handheld form.

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Making hand pies from scratch may seem ambitious, but the process is surprisingly straightforward and deeply rewarding. The key to success lies in keeping your butter cold, handling the dough gently, and allowing the strawberries to macerate just long enough to release their natural juices. The lattice top isn't just decorative—it allows steam to escape while baking, preventing soggy bottoms and ensuring each pie emerges golden, crisp, and perfectly cooked. With just 55 minutes from start to finish, you can create a batch of eight stunning hand pies that will disappear even faster than they bake.

Ingredients

• For the Pie Dough: 2 1/2 cups (315 g) all-purpose flour, 1 tbsp granulated sugar, 1 tsp salt, 1 cup (225 g) cold unsalted butter (cubed), 6–8 tbsp ice water
• For the Strawberry Filling: 2 cups (300 g) fresh strawberries (hulled and diced), 1/3 cup (65 g) granulated sugar, 1 tbsp cornstarch, 1 tsp lemon juice, 1/2 tsp vanilla extract, pinch of salt
• For Assembly: 1 egg (beaten, for egg wash), 1 tbsp coarse sugar (for sprinkling)

Instructions

Prepare the Pie Dough

In a large bowl, whisk together flour, sugar, and salt. Add cold butter and cut in with a pastry blender or fork until mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, mixing just until the dough holds together. Divide dough in half, shape into disks, wrap in plastic, and refrigerate for at least 1 hour.

Make the Strawberry Filling

In a medium bowl, toss diced strawberries with sugar, cornstarch, lemon juice, vanilla, and salt. Let sit for 10 minutes to macerate.

Assemble the Hand Pies

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. On a lightly floured surface, roll out one disk of dough to about 1/8 inch (3 mm) thick. Cut out 8 rectangles or circles (about 3 x 4 inches/8 x 10 cm). Place on prepared baking sheet. Spoon 2–3 tablespoons of strawberry filling onto the center of each piece, leaving a border. Roll out the second dough disk and cut out matching shapes. For lattice tops, slice each piece into 6 thin strips and weave into a lattice. Place lattices over filled bottoms, trimming edges as needed. Press edges to seal, then crimp with a fork. Brush tops with beaten egg and sprinkle with coarse sugar.

Bake

Bake for 22–25 minutes, or until golden brown and bubbly. Cool on a wire rack for at least 15 minutes before serving.

Zusatztipps für die Zubereitung

The secret to perfectly flaky hand pie dough is keeping everything cold. Use ice water, cold butter straight from the refrigerator, and if your kitchen is warm, chill your mixing bowl and pastry blender in the freezer for 10 minutes before starting. When cutting the butter into the flour, work quickly to prevent the butter from melting—you want to see visible pea-sized pieces of butter in the dough, as these create steam pockets during baking that result in those coveted flaky layers. Don't overwork the dough; mix just until it comes together. If the dough feels too dry and crumbly, add ice water one teaspoon at a time. If it's too sticky, dust with a bit more flour. The refrigeration time is crucial—it allows the gluten to relax and the butter to firm up again, making the dough much easier to roll out and preventing shrinkage during baking.

Varianten und Anpassungen

While these hand pies are perfect as written, they're also wonderfully adaptable to your preferences and what's in season. Substitute half of the strawberries with blueberries or raspberries for a mixed berry version that adds complexity and color. For a tropical twist, mix diced strawberries with fresh mango and a pinch of lime zest. If you prefer a simpler top, skip the lattice and simply cut a few steam vents in solid pastry circles. Short on time? Use store-bought pie dough—just be sure to choose a quality all-butter variety for the best flavor. You can also make the dough up to 2 days ahead and keep it refrigerated, or freeze it for up to 3 months. The assembled but unbaked hand pies can be frozen on a baking sheet, then transferred to a freezer bag and baked straight from frozen, adding 5–7 minutes to the baking time.

Serviervorschläge

These hand pies are delicious served warm, at room temperature, or even chilled—making them incredibly versatile for any occasion. For an indulgent dessert, serve them warm with a generous dollop of freshly whipped cream or a scoop of vanilla ice cream that melts into the flaky crust. They're perfect for picnics and outdoor gatherings because they travel well and require no utensils. Pack them in a lined basket or tin, and they'll stay fresh for several hours. For brunch, serve them alongside fresh fruit salad and yogurt. They also make wonderful gifts—wrap individually in parchment paper tied with twine for a charming homemade touch. Store leftover hand pies in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Reheat in a 350°F oven for 5–7 minutes to restore their crispness.

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These Strawberry Picnic Hand Pies capture everything wonderful about summer baking—bright fruit, buttery pastry, and the simple joy of making something beautiful with your own hands. The lattice tops may take a little patience, but they transform these hand pies from simple to spectacular, making them worthy of any celebration or special occasion. Whether you're a seasoned baker or trying your hand at pastry for the first time, these hand pies are approachable, forgiving, and guaranteed to impress. Pack them for your next outdoor adventure, share them with neighbors, or savor them with your morning coffee—however you enjoy them, these hand pies are sure to become a cherished summer tradition.

Recipe FAQs

→ What type of flour works best for the dough?

All-purpose flour is ideal to achieve a tender but sturdy crust suitable for hand pies.

→ How can I keep the crust flaky?

Using cold butter and minimal handling of the dough helps create a flaky and golden crust.

→ Can I substitute the strawberries with other fruits?

Yes, blueberries or raspberries can be used for a mixed berry variation offering a similar juicy filling.

→ How do I make the lattice tops?

Cut thin strips of dough and carefully weave them over the filling to form a decorative, breathable cover.

→ What is the best way to serve these pastries?

Offering them slightly cooled with whipped cream or vanilla ice cream complements the fruity filling perfectly.

→ Can I prepare the dough in advance?

Yes, chilling the dough for at least an hour or overnight helps the butter firm up, improving texture.