Strawberry Hand Pies
Serves: 24
  • For the Strawberry Sauce
  • 1½ lbs strawberries, chopped
  • ¼ cup water
  • ¼ cup sugar
  • For the crust:
  • 4 oz greek yogurt cream cheese, diced
  • 1 sticks cold unsalted butter, small dice
  • 1½ cups flour
  • ⅓ cup sugar
  • a pinch of salt
  • approx. 2 Tbsp cold water
  • 1 egg, lightly beaten with a splash of milk
  • sugar for garnishing
  1. Preheat your oven to 375 degrees.
  2. In a small pot, over medium low heat, add the strawberries, water and sugar.
  3. Cook the strawberries down until the mixture has thickened to a thick jam {note:it will thicken a little more after it cools}. Cool completely.
  4. Add the flour, sugar and salt to a food processor with the dough blade. Pulse a few times to mix.
  5. Add in the cream cheese and butter. Pulse until the butter and cream cheese are just incorporated.
  6. Add in the cold water and again just pulse a few times until the dough starts to come together. You
  7. don't want to over mix otherwise the crust will be tough rather then tender and flaky.
  8. Pour the dough out onto a clean, lightly floured surface. Knead the dough just a little bit.
  9. Wrap the dough in plastic and refrigerate to get the butter cold again.
  10. Cut the dough into thirds and roll out to about an ⅛ of an inch thick. You can use a ravioli cutter, a cookie cutter, a large coffee mug or a knife and cut out your desired dough shape.
  11. Place the cut pieces of dough onto a lined baking sheet {you will need to do a couple batches}.
  12. Place a spoonful of the thick strawberry filling to the center of a piece of dough then brush the edges with the egg wash {lightly beaten egg and milk}. Place another piece of dough on top and press the edges together to create a seal.
  13. Repeat with the remaining dough. Rework the dough back together and re roll out as needed.
  14. Once all assembled, go ahead and lightly brush some egg wash on the tops of the hand pies and sprinkle with a little sugar.
  15. Bake for about 16-18 minutes, or until lightly golden.
Recipe by LeMoine Family Kitchen at