Description
These charming Heart Shaped Strawberry Hand Pies are a delightful and festive treat perfect for any occasion. Made with flaky pastry dough and a sweet strawberry pie filling enhanced by fresh lemon zest, these individual-sized pies are easy to make and bake to golden perfection. Topped with a glossy egg wash and sprinkled with coarse turbinado sugar, they offer a crisp, buttery texture and a juicy fruity center that’s sure to impress family and guests alike.
Ingredients
Pie Dough
- Prepared pastry pie dough (enough to yield 2, 9-inch rounds)
Filling
- 1/2 cup Strawberry Pie Filling (or your favorite fruit pie filling)
- 1 teaspoon lemon zest
Egg Wash & Topping
- 1 large egg (beaten)
- Coarse Turbinado sugar (for sprinkling)
Instructions
- Preheat: Place racks in the upper third and center of the oven, then preheat the oven to 400 degrees F (204 degrees C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Prepare Filling: In a small bowl, stir together the strawberry pie filling and lemon zest until well combined. Set aside to let the flavors meld.
- Roll Dough: On a well-floured surface, place the first round of pie crust dough and roll it out to about 1/8-inch thickness, ensuring an even layer for consistent baking.
- Cut Hearts: Using a 3-inch heart-shaped cookie cutter, cut 12 to 14 heart shapes from the rolled dough. Transfer these cut hearts onto a plate or baking sheet and refrigerate them to keep the dough firm while you work on the second crust.
- Repeat Cutting: Roll out the second pie dough round to the same thickness and cut 12 to 14 more hearts. After both crusts are cut, you should have between 24 and 28 hearts in total.
- Apply Egg Wash: Beat the egg in a small bowl to create an egg wash. Lightly brush half of the hearts (12-14 pieces) with this egg wash, preparing them to hold the filling securely.
- Fill Hearts: Place one heaping teaspoon of the strawberry filling in the center of each egg-washed heart, making sure each has a good amount of fruit to release during baking.
- Top Hearts & Seal: Gently stretch each of the remaining plain hearts slightly larger with your fingers. Place these over the filled hearts and carefully press edges together to seal. Use the tines of a fork to crimp around the edges and ensure a tight seal. Then, use a small knife to cut two small vents on the top of each heart for steam to escape.
- Final Egg Wash & Sugar: Brush the tops of each sealed heart with the beaten egg wash again to give a glossy finish. Sprinkle coarse turbinado sugar generously over each pie for a sweet, crunchy topping.
- Bake: Arrange the heart-shaped pies about 1 inch apart on the prepared baking sheets. Bake in the preheated oven for about 12 minutes, until the pies are golden brown and the filling is bubbling. Rotate the pans halfway through baking for even coloring.
- Cool: Remove pies from the oven and allow them to cool on the baking sheets for 10 minutes. Then transfer the pies to a wire rack to cool completely before serving to let the filling set.
Notes
- You can substitute the strawberry pie filling with any fruit pie filling of your choice, such as blueberry or cherry.
- Be sure not to overfill the pies to prevent the filling from leaking during baking.
- Chilling the cut hearts before assembling helps maintain the dough’s structure and prevents shrinking in the oven.
- Use coarse turbinado sugar or sanding sugar to add a sparkly finish and crunchy texture on top.
- These hand pies can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- To reheat, warm them in an oven at 350°F (175°C) for 5-7 minutes to restore crispness.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
