Strawberry Picnic Hand Pies (Printable)

Flaky hand pies with juicy strawberries and golden lattice tops, ideal for picnics or summer treats.

# What You'll Need:

→ Pie Dough

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 - 6 to 8 tablespoons ice water

→ Strawberry Filling

06 - 2 cups fresh strawberries, hulled and diced
07 - 1/3 cup granulated sugar
08 - 1 tablespoon cornstarch
09 - 1 teaspoon fresh lemon juice
10 - 1/2 teaspoon vanilla extract
11 - Pinch of salt

→ Assembly

12 - 1 large egg, beaten
13 - 1 tablespoon coarse sugar

# How To Make It:

01 - In a large mixing bowl, whisk together flour, granulated sugar, and salt. Add cold cubed butter and cut in using a pastry blender or fork until mixture resembles coarse breadcrumbs. Gradually add ice water one tablespoon at a time, mixing gently until dough just holds together. Divide dough into two equal portions, shape into disks, wrap in plastic wrap, and refrigerate for at least 1 hour.
02 - In a medium mixing bowl, combine diced strawberries with granulated sugar, cornstarch, lemon juice, vanilla extract, and salt. Toss gently to combine and let sit at room temperature for 10 minutes to allow juices to release.
03 - Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper. On a lightly floured work surface, roll out one dough disk to approximately 1/8 inch thickness. Cut out 8 rectangles or circles measuring about 3 by 4 inches each and transfer to prepared baking sheet. Spoon 2 to 3 tablespoons of strawberry filling onto the center of each piece, maintaining a clear border. Roll out the second dough disk to the same thickness and cut matching shapes. For lattice tops, slice each piece into 6 thin strips and weave them into a crosshatch pattern. Position lattices over filled bottoms, trim excess edges, press perimeter to seal, and crimp with a fork. Brush tops with beaten egg and sprinkle with coarse sugar.
04 - Place baking sheet in preheated oven and bake for 22 to 25 minutes until crust is golden brown and filling is bubbling at the edges. Transfer to a wire cooling rack and cool for at least 15 minutes before serving.

# Expert Advice:

01 -
  • They're elegant enough to impress at a gathering but honestly just as good eaten straight from your hands while sitting on a blanket.
  • The lattice tops look like you spent hours perfecting pastry when really you're just weaving strips—it's the kind of shortcut that feels like magic.
  • Cold or room temperature, they taste amazing, which means you can actually enjoy your picnic instead of worrying about keeping dessert perfect.
02 -
  • Skipping the cornstarch in your filling is tempting if you're in a hurry, but that one tablespoon is what stands between gorgeous pies and a leaky mess that falls apart when you pick it up.
  • Your oven temperature matters more than you'd think—too cool and the crust won't crisp, too hot and the filling won't cook through before the top burns, so use an oven thermometer if you have one.
03 -
  • If your strawberries aren't as sweet as you'd hoped, let them macerate a little longer and taste the filling—you can always add another tablespoon of sugar before assembling.
  • A pastry wheel makes cutting the lattice strips faster and more even than a knife, but honestly a sharp knife works just fine if that's what you have.
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