Name: Strawberry Hand Pies
Prep time: 20 min
Cook time: 25 min
Total time: 75 min
Ingredients: 2 1/2 cups all-purpose flour; 1 tsp salt; 1 cup cold butter (or cold lard for traditional Amish-style crust, I use Vegetable Crisco), cubed; 6-8 tbsp ice water; 2 cups fresh strawberries (homegrown if possible), diced; 1/4 cup sugar (adjust to taste); 1 tbsp cornstarch; 1 tsp lemon juice; 1/2 tsp vanilla extract (optional); 1 large egg (for egg wash); 1 tbsp water; Optional: coarse sugar for topping; 1 cup powdered sugar; 1-2 tbsp milk or heavy cream; 1-2 drops red or pink food coloring (or beet powder for natural color); 1/4 cup freeze-dried strawberries, crushed

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Flaky, golden strawberry hand pies made with buttery homemade crust and sweet strawberry filling. Easy to bake, perfect for dessert, snacks, or sharing!

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There’s nothing quite like baking with fresh fruit from the garden, and these strawberry hand pies are one of my favorite ways to use up a big harvest of homegrown berries. This easy recipe for easy strawberry hand pies features a flaky Amish-style crust filled with sweet, juicy strawberries for a dessert that feels both rustic and comforting.

These homemade strawberry hand pies are simple to make, even if you’re not an experienced baker, and they bake up beautifully golden every time. If you’re looking for a fun twist on classic dessert ideas, these mini strawberry pies are perfect for snacks, lunchboxes, or sharing with family and friends.

You can also think of them as sweet little strawberry pie pockets, sealed and baked until crisp, then finished with a light pink icing and a sprinkle of crushed freeze-dried strawberries for an extra special touch!

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Strawberry Hand Pies Recipe (With Homemade Amish Crust)

There’s something deeply satisfying about turning a basket of fresh-picked strawberries into a warm, flaky dessert straight from the oven. These strawberry hand pies are one of those simple, old-fashioned recipes that feel both nostalgic and practical—especially when you’re working with homegrown fruit.

What I love most is how versatile they are. This recipe for homemade strawberry hand pies uses a buttery Amish-style pie crust that bakes up tender and golden, wrapping sweet strawberry filling in a perfectly portable dessert. Whether you’re baking for your family, a picnic, or just to preserve a little taste of summer, these little pies never last long!

Why You’ll Love These Strawberry Hand Pies

These aren’t complicated desserts—they’re the kind you can make on a quiet afternoon with ingredients you probably already have in your kitchen. The filling is made with fresh strawberries, lightly sweetened, and thickened so it stays put inside the crust.

They’re also a great way to use up extra berries from the garden or even from projects like your own Dollar Tree Strawberry Tower, where strawberries can really start producing more than you expect once they get going.

Ingredients You’ll Need

Amish Pie Crust:

2 ½ cups all-purpose flour
1 tsp salt
1 cup cold butter (or traditional lard), cubed
6–8 tbsp ice water

Strawberry Filling:

2 cups fresh strawberries, diced
¼ cup sugar
1 tbsp cornstarch
1 tsp lemon juice
½ tsp vanilla extract (optional)

For Assembly:

1 egg + 1 tbsp water (egg wash)
Coarse sugar (optional for topping)

Optional Pink Icing & Topping:

1 cup powdered sugar
1–2 tbsp milk or cream
Pink/red food coloring or beet powder
¼ cup freeze-dried strawberries, crushed

How to Make Strawberry Hand Pies

1. Make the crust

Mix flour and salt in a bowl. Cut in cold butter until crumbly. Slowly add ice water until the dough forms. Divide into two disks, wrap, and chill for at least 30 minutes.

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2. Prepare the filling

Combine strawberries, sugar, cornstarch, lemon juice, and vanilla. Let it sit for 10–15 minutes so the juices begin to thicken.

3. Roll and cut

Roll chilled dough to about ⅛-inch thick. Cut into squares or circles, depending on your preference.

4. Fill and seal

Place a spoonful of filling onto half of your cut dough pieces. Top with remaining pieces, seal edges with a fork, and cut a small vent on top.

5. Bake

Brush with egg wash and sprinkle with sugar if desired. Bake at 375°F (190°C) for 20–25 minutes until golden brown.

6. Cool and finish

Let pies cool completely, then drizzle with pink icing and sprinkle with crushed freeze-dried strawberries for a beautiful finishing touch.

Tips for Perfect Hand Pies

Don’t overfill—less is more to prevent leaking.
Chill your dough for the flakiest crust.
Seal edges well with a fork or crimping tool.
Let them cool fully before icing, so it doesn’t melt off.

Storage

Store cooled hand pies in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. Reheat in the oven or air fryer to bring back that fresh-baked crispness.

Conclusion

These strawberry hand pies are one of those recipes that feels like a little reward at the end of a gardening day—especially when you’re pulling berries from your own plants and turning them into something warm, sweet, and homemade!

Strawberry Hand Pies

These homemade strawberry hand pies are made with sweet, juicy homegrown strawberries and a flaky Amish-style pie crust. Baked until golden and crisp, they’re a simple, nostalgic dessert perfect for snacks, lunches, picnics, or sharing with family. Every bite is filled with buttery crust and fresh strawberry filling!

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Prep Time 20

Cook Time 25

Chill Time 30

Total Time 1 15

Servings 12 hand pies

Ingredients

For the Amish Pie Crust

2 ½ cups all-purpose flour
1 tsp salt
1 cup cold butter (or cold lard for traditional Amish-style crust, I use Vegetable Crisco), cubed
6-8 tbsp ice water

For the Strawberry Filling

2 cups fresh strawberries (homegrown if possible), diced
¼ cup sugar (adjust to taste)
1 tbsp cornstarch
1 tsp lemon juice
½ tsp vanilla extract (optional)

For Assembly

1 large egg (for egg wash)
1 tbsp water
Optional: coarse sugar for topping

For the Optional Pink Icing & Topping

1 cup powdered sugar
1-2 tbsp milk or heavy cream
1-2 drops red or pink food coloring (or beet powder for natural color)
¼ cup freeze-dried strawberries, crushed

Instructions

Make the Crust

In a large bowl, mix flour and salt.
Cut in cold butter until mixture resembles coarse crumbs.
Slowly add ice water, one tablespoon at a time, until the dough comes together.
Divide, flatten into a disk, wrap, and chill for at least 30 minutes.

Prepare Filling

In a bowl, mix diced strawberries, sugar, cornstarch, lemon juice, and vanilla.
Stir gently and let sit for 10–15 minutes.

Roll Dough

On a floured surface, roll chilled dough to about ⅛-inch thickness.
Cut into equal squares or circles.

Fill Pies

Place a spoonful of strawberry filling in the center of half the cut pieces.
Leave edges clear.

Seal

Brush edges with water or egg wash.
Place another piece of dough on top and press the edges with a fork to seal.
Cut a small slit on top for steam to escape.

Egg Wash

Mix egg and water, brush the tops of each hand pie, and sprinkle with coarse sugar if desired.

Bake

Bake at 375°F (190°C) for 20–25 minutes, or until golden brown.

Cool

Let cool slightly before serving—the filling will be very hot.

Optional Topping (After Cooling)

Once the strawberry hand pies have cooled completely, drizzle with pink icing and sprinkle with crushed freeze-dried strawberries for extra flavor, color, and a light fruity crunch.

Notes

Homegrown strawberries give the best flavor, but store-bought work well too.
Chill dough well for the flakiest crust.
Can be stored in an airtight container for 2–3 days.

Frequently Asked Questions

1. Can I use frozen strawberries instead of fresh?

Yes, frozen strawberries work well, but make sure to thaw and drain them first. Extra liquid can make the filling runny, so you may need a little more cornstarch to thicken it.

2. How do I keep strawberry hand pies from leaking?

The key is not overfilling and sealing the edges well with a fork. Also, cutting a small steam vent in the top helps release pressure during baking and reduces bursting.

3. Can I make strawberry hand pies ahead of time?

Yes, you can assemble them and refrigerate unbaked for up to 24 hours. You can also freeze them before baking and bake straight from frozen, adding a few extra minutes to the bake time.

4. What is the best way to store leftover hand pies?

Store cooled hand pies in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. Reheat in the oven or air fryer to bring back the crisp crust.