Strawberry Hand Pies

Strawberry hand pies are perfect summer pies. They’re easy to make with fresh strawberries, tangy cream cheese, and store-bought pie dough, and a portable dessert for kids on the run and grown-ups on the chill. 

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You’re going to love these

Fresh taste of summer. For me, strawberries are the official flavor of summer and I am all in. These sweet little pies with fresh strawberries and bright lemon zest are filled with a sunny taste of long and lazy days. 

Perfect picnic pies. These strawberry pies are the ultimate grab-and-go dessert for outdoor entertaining. You don’t need a plate and you can use the other hand to toss a horseshoe or beanbag, or hold a glass of chilled rosé. 

Strawberries and cream. I mean, come on. Marriage made in heaven. Anything that combines strawberries and cream cheese is a win, and only gets better wrapped in pie dough. 

Easy to make. There’s no need to roll  out pie dough, just buy the pre-made refrigerated stuff and save yourself the headache. Super easy and crazy delicious. 

Kids can help. Once the strawberries are sliced, the little ones can be a huge help putting these little cuties together. 

How to Make Strawberry Hand Pies

Preheat the oven to 425. Prepare a baking sheet with parchment paper  or a silicone baking mat. 

Slice 1 ½ cups of fresh strawberries. Cut larger slices into smaller pieces. To the strawberries, add 2 tablespoons sugar, ¼ teaspoon almond extract, ½ tablespoon lemon zest, 2 tablespoons sliced, toasted almonds, and 1 tablespoon cornstarch. Combine and set aside. 

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Cut pie dough into rounds. I used a 3-inch round cutter, but use whatever size and shape you like. 

Place ½ tablespoon cream cheese in the center of each dough round. Top cream cheese with 1 tablespoon of the strawberry filling. 

Dip your finger in water and run it around the edges of the dough round. Place another round on top and press it down to seal. Crimp the edges with a fork. Brush your pies with beaten egg and sprinkle with chopped almonds. Cut slits on the top of each pie to vent.

Bake for 15-20 minutes or until golden brown. Let the pies cool completely.

If desired, top with powdered sugar or a lemon glaze.

To make lemon glaze, mix ⅔ cup powdered sugar with ½ tablespoon lemon zest, and 1 tablespoon fresh lemon juice. Add more lemon juice or milk to reach the desired consistency. 

Hungry for more Summery Strawberry Desserts?

Strawberry Angel Food Cake + Cream Cheese Glaze

Strawberry Ice Cream Sandwiches

Recipe Essentials

3-Inch Biscuit Cutter

The biscuit cutter I use was handed down from my mother-in-law, but it's exactly like the largest one in this set. Handle and everything.

MIU Silicone Mats

I don't ever worry that my pie doughs are going to stick to the pan when I use these handy silicone mats. They also seem to ensure more even browning. Plus, clean-up is super easy.