Strawberries & Cream Hand Pies Recipe

Recipe: Strawberries & Cream Hand Pies Recipe: Strawberries & Cream Hand Pies

I’m always look­ing for fun ways to include my chil­dren in the kitchen. While they do enjoy­ing help­ing me with ‘reg­u­lar’ tasks, such as mak­ing din­ner, they get very excited when we do some­thing out of the ordi­nary. And while any dessert-making ses­sion will bring a pit­ter pat­ter of tiny feet into our kitchen, I’ve found that the smaller items, the treats that fit per­fectly in lit­tle hands, get the most pos­i­tive response.

We’ve made plenty of pies over the years, but had never tried hand pies. Not only are they fun to make, but they can also be a good excuse to go over shapes and col­ors: the pies can be cut into almost any shape (cir­cles, squares, or rec­tan­gles work best), and while this recipe uses straw­berry jam, any fla­vors (or col­ors) could be used.

Recipe: Strawberries & Cream Hand Pies

Straw­ber­ries and Cream Hand Pies

These pies are adapted from the Smit­ten Kitchen. Don’t be tempted to add more fill­ing to these lit­tle pies, or you will have very leaky hand pies (you can make the pies larger if desired, just adjust the fill­ing accord­ingly). This will make about 16–18 pies with a reg­u­lar double-crust pie dough recipe (the recipe I used yielded a bit more, about 24). And, of course, you can use any fla­vor jam here.

  • 1 recipe pie crust (your favorite will work just fine, I used this one by the Smit­ten Kitchen)
  • Cream cheese fill­ing (recipe follows)
  • Straw­berry jam
  • Egg wash (recipe follows)
  • Coarse sugar (such as Sugar in the Raw), for sprinkling
Recipe: Strawberries & Cream Hand Pies

Cream cheese filling

  • 6 ounces cream cheese, soft
  • 2 table­spoons sugar
  • ½ tea­spoon vanilla
  • 1 egg yolk

Using a whisk, mix the cream cheese, sugar, vanilla, and egg yolk together until smooth. Place in the fridge until ready to use.

Recipe: Strawberries & Cream Hand Pies

Egg wash

  • 1 large egg
  • 1 table­spoon of water
  • Pinch of salt

Whisk ingre­di­ents together until blended.

Recipe: Strawberries & Cream Hand Pies

To make the hand pies:

  1. Pre­heat the oven to 400 degrees. Line two bak­ing sheets with parch­ment paper.
  2. Gen­er­ously flour your work sur­face, and roll out the pie dough so it is about 1/8 inch thick*, flour­ing dough and roller as necessary.
  3. Using a 3-inch round bis­cuit cut­ter (or other cookie cut­ter), cut out equal amounts of rounds for pies. Cut steam vents into half of the rounds (these will be the ‘top’ of your pies; the rounds with­out vents are the ‘bottoms’).
  4. Place the ‘bot­tom’ rounds on the bak­ing sheets, about 1 inch apart. Brush the bot­toms gen­tly with some of the egg wash.
  5. Place 1 tea­spoon of cream cheese fill­ing on each ‘bot­tom’ round, and then 1 tea­spoon of jam on top of the cream cheese filling.
  6. Place the ‘top’ round on each bot­tom, and press gen­tly to seal the pie together, or use a fork to crimp the edges. Gen­tly brush the tops of each pie with the egg wash, and then sprin­kle lib­er­ally with coarse sugar.
  7. Bake each sheet for 15–20 min­utes, until golden and puffed, rotat­ing the bak­ing sheet halfway through baking.
  8. Trans­fer to a wire rack and let cool before eating.
Recipe: Strawberries & Cream Hand Pies

Note: If you are using a double-crust pie recipe, you will want to work with one round at a time, keep­ing the other in the fridge until ready to use.