Strawberry and Cream Hand Pies
A fresh strawberry filling, creamy center and buttery crust, these Hand Pies are the perfect balance of tart and sweet, plus they’re ideal for on-the-go snacking. Move over McDonald's, we're making our own!
- Prep time
- 45 min
- Cook time
- 25 min
- Yield
- 14 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 C fresh strawberries (diced)
- 1/4 C powdered sugar (to taste)
- 1 tsp lemon juice (freshly squeezed)
- 1 tsp agar-agar powder (or gelatin)
- 6 oz cream cheese (softened)
- 1/2 tsp vanilla extract
- 1/3 C granulated sugar
- 1 batch Buttery Pie Crust (kept cold)
- 1/4 C turbinado sugar (for sprinkling)
- 1 large egg
- 1 tsp water (cold)
Instructions
- 1
Start by preparing the strawberry filling, so it has time to thicken and cool. Add the strawberries, powdered sugar, and lemon juice to a small saucepan over medium heat. Bring the mix to a simmer, stirring occasionally. Let it cook for about 10 minutes, until the strawberries break down and the filling thickens a bit. Taste and add a touch more sugar if it’s too tart. Sprinkle in the agar powder, stir to combine, and remove from heat. Set the filling aside to cool completely.
- 2
In a small mixing bowl, whisk the softened cream cheese, granulated sugar, and vanilla extract until it’s smooth and lump-free. Set aside.
- 3
Lightly flour a clean work surface and roll out one disc of chilled pie dough until it’s about 1/4" thick. Use a ruler or the side of a bench scraper to cut rectangles roughly 2.5" wide by 4.5" long. Place these rectangles on a parchment-lined baking sheet with a bit of space between each. Repeat the process with the second disc of dough, then use a paring knife to cut a 2" slit down the center of each of these rectangles – these will be the tops of your pies.
- 4
Transfer all the dough cut-outs to the fridge to chill while you prep the fillings for piping.
- 5
Spoon the strawberry filling into one piping bag (or a small zip-top bag) and the cream cheese filling into a second bag. Snip off a small corner from each bag.
- 6
Take the baking sheet of bottom crusts out of the fridge. Whisk together the egg and water to make an egg wash. Brush the egg wash along the edges of each dough rectangle. Pipe a line of cream cheese filling down the center, leaving a border around the edges. Follow with a line of strawberry filling on top.
- 7
Grab the top crusts from the fridge. Place one over each filled bottom crust, pressing along the edges to seal. Crimp the edges with a fork if desired, then brush the tops with egg wash and sprinkle with turbinado sugar.
- 8
Preheat your oven to 400°F. Bake the hand pies for 25 minutes, until golden brown and the filling is bubbling through the center slit.
- 9
Let cool on the baking sheet for 5 minutes, then transfer to your mouth or to a wire rack to cool completely. Dassit!