Strawberry Hand Pies

These pocket pies bake up golden brown and ready for a picnic, family dinner, or summer bbq.


2 balls old fashioned pie crust
1 quart strawberries, washed and hulled
2 tbsp sugar
1 tbsp cornstarch
pinch of salt
1 egg
1/4 cup milk or cream


  1. Allow pie dough to come to room temperature
  2. On a floured surface, roll to 1/4" thick
  3. Cut 5 inch circles, gather the dough, and re-roll then cut additional circles
  4. Toss the strawberries, sugar, and cornstarch together with a pinch of salt
  5. Whisk the eggs and milk/cream
  6. Spoon 2 tbsp of the strawberry mixture in the center of each circle
  7. Brush the edges of the circle with the egg mixture
  8. Fold the crust over to make a half moon and press to seal
  9. Chill for 30 minutes to set the dough
  10. Heat oven 425F
  11. Brush the hand pies with the egg mixture and sprinkle with a bit of extra sugar
  12. Bake until golden brown and cooked through, about 25 min
  13. Allow to cool and then eat
  14. Pies store at room temperature for 3 days