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.


  • July 16, 2013

    mimi rippee

    Beautiful pies and photos!

  • July 16, 2013

    Sarah Spitz

    Those look incredibly yummy! The pics are great as well…over here at our blog, we have a big focus on sweets as well.

    Greetings from Germany,

    Birdy and Bambi

  • July 16, 2013


    Do you think these would freeze well so I could make ahead of time?

  • July 17, 2013

    Melissa Kojima

    Ooooh, I love the idea of a finger pie. How fun for kids to cute out and make and enjoy eating. I think they’d also make great party food. The square ones with the hearts in the middle are tooooo cute!

  • July 18, 2013

    Sarah Kieffer

    Hi Danielle – I think that they would, although I haven’t tried it. I would suggest preparing them (up to the filling and crimping step) but not baking them, and then freeze them for an hour on a lined baking sheet until frozen (you can then transfer them to a plastic bag; this way they won’t freeze/stick together). Let them defrost a half day in the fridge, brush with egg wash and sprinkle with sugar, and then bake as directed. I hope that helps!

  • July 27, 2013

    Sarah Kieffer

    Thank you!

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