Strawberry Picnic Hand Pies

My neighbor Sarah showed up at my door one June afternoon with a basket of strawberries so perfect they looked almost fake, and she challenged me to make something special for the next weekend's picnic. I'd never attempted lattice work before, but something about those berries and her confidence made me want to try. That's how these hand pies came to be—born from curiosity, fresh fruit, and a friendly dare that turned into something I make every summer now.

I'll never forget watching my daughter's friends dig into these at her birthday picnic, their eyes lighting up as the warm strawberry filling hit their tongues and the buttery crust shattered between their teeth. One kid asked if they were from a bakery, and honestly, that might have been the proudest kitchen moment I've had in years.

Ingredients

• All-purpose flour: The foundation of a tender, flaky crust that holds the lattice together without being tough or dense.
• Cold unsalted butter: The key to those gorgeous, shattered layers; keep it cold from start to finish or you'll end up with a greasy, dense dough instead of something light and crispy.
• Ice water: Add it slowly and stop as soon as the dough holds together, because one extra tablespoon can make the difference between tender and tough.
• Fresh strawberries: Diced small ensures they stay evenly distributed in the filling and won't puncture the bottom crust as you assemble.
• Cornstarch: This does the heavy lifting to thicken the juicy strawberry filling without making it gummy or starchy-tasting.
• Lemon juice and vanilla: These whisper in the background, amplifying the strawberry flavor so it tastes more like strawberries than you'd think possible.
• Egg wash: Brushed on top, it gives that deep golden-brown color that makes these pies look bakery-quality.
• Coarse sugar: The sparkle and crunch on top are non-negotiable; it adds texture and catches the light.

Instructions

Make the dough and chill it:

Whisk flour, sugar, and salt together, then work in cold butter pieces until everything looks like coarse breadcrumbs with some pea-sized bits remaining. Add ice water one tablespoon at a time, stirring gently until the dough just comes together without being wet or sticky. Divide into two disks, wrap in plastic, and refrigerate for at least an hour so the gluten relaxes and the butter stays cold.

Prepare the strawberry filling:

Combine diced strawberries with sugar, cornstarch, lemon juice, vanilla, and salt in a bowl, then let them sit for 10 minutes so they release their juices and the cornstarch can start thickening everything. This step is crucial because it prevents your pies from leaking all over the baking sheet.

Roll and cut the dough:

Preheat your oven to 400°F and line a baking sheet with parchment paper. Roll one dough disk to about 1/8 inch thickness on a floured surface, then cut out 8 rectangles or circles about 3 by 4 inches. Keep the scraps because you'll need them for the lattice.

Fill the bottoms:

Place the cut dough pieces on your prepared baking sheet, then spoon 2 to 3 tablespoons of strawberry filling into the center of each, leaving a border so you can seal them properly. Don't overfill or the filling will leak out and bake onto your sheet.

Create the lattice tops:

Roll out the second dough disk and cut matching shapes, then slice each piece into 6 thin, even strips. Weave them over the filled bottoms in an over-and-under pattern, alternating direction to create that classic lattice look. It feels fiddly at first, but it's actually meditative once you get the rhythm down.

Seal and brush:

Press the edges of each pie to seal the top to the bottom, then crimp around the edges with a fork for both sealing and a decorative touch. Brush the entire top with beaten egg and sprinkle generously with coarse sugar so they'll bake up golden and sparkly.

Bake until golden:

Bake for 22 to 25 minutes until the crust is deep golden brown and you can see the filling bubbling slightly at the edges. Let them cool on a wire rack for at least 15 minutes before eating so the filling sets enough to hold together.

Save Pin

There's something almost magical about that moment when you open the oven and the smell of butter, caramelized sugar, and warm strawberries hits you all at once. These pies stopped being just food the day I realized they were an excuse to slow down and spend time with people I care about, whether we're eating them in a sunny park or on a blanket in the backyard.

Making Perfect Lattice Tops

The lattice looks intimidating, but here's the secret nobody tells you: it's just weaving, the same motion you probably did in elementary school art class. Roll out your dough, cut it into strips of roughly equal width using a knife or pastry wheel, then lay three or four strips in one direction, then weave the others perpendicular over and under them. If a strip tears, just pinch it back together and keep going because nobody will notice once it's baked and golden.

Flavor Variations That Work

After making these a hundred times, I've learned that strawberries are the star, but they love company. Substitute half the strawberries with blueberries or raspberries for a mixed berry version that tastes more complex and less one-note, or add a quarter teaspoon of cardamom to the filling for something slightly unexpected and sophisticated. I even tried a version with a tiny pinch of black pepper once, and while it sounds odd, it somehow made the strawberries taste even more like themselves.

Serving and Storage Suggestions

Warm strawberry hand pies are best served the day they're made, still slightly warm from the cooling rack, maybe with a dollop of whipped cream or a small scoop of vanilla ice cream. They'll keep in an airtight container at room temperature for two days, though the crust loses some of its crispness, which is why I make them the morning of any gathering rather than planning ahead.

• If you're short on time, store-bought pie dough works perfectly fine and saves you the chilling step entirely.
• These freeze beautifully assembled but unbaked, so you can prepare them days ahead and bake them fresh when you're ready to serve.
• Transport them in a single layer in a shallow container lined with parchment so they don't stick together or get crushed.

Save Pin

These strawberry hand pies have become the dessert I make when I want to impress without stress, when I want to give people something that tastes like summer and care in the same bite. Make them soon, and maybe invite someone special to share them with.

Recipe FAQs

→ How do I achieve a flaky crust for hand pies?

Use cold unsalted butter and handle the dough minimally while mixing. Chilling the dough before rolling helps maintain flakiness during baking.

→ Can I substitute strawberries with other fruits?

Yes, blueberries or raspberries can be used alone or mixed with strawberries for variation in flavor and color.

→ What is the purpose of the lattice top?

The lattice allows steam to escape while baking and adds an attractive golden pattern that crisps nicely.

→ How long should the filling rest before assembly?

The strawberry filling benefits from about 10 minutes of maceration to develop juice and flavor before filling the dough.

→ What baking temperature ensures best results?

Bake at 400°F (200°C) to achieve a golden crust and bubbly filling within 22–25 minutes.