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Image illustrates strawberry hand pies.

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 minutes
Cook Time 25 minutes
Chill Time 30 minutes
Total Time 1 hour 15 minutes
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.