Strawberry Lemon Hand Pies

Strawberry Lemon Hand Pies are strawberry hand pie recipe made with lemon, fresh berries and jam that are a hit at all summer occasions like picnics, camping, potlucks and more!

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• Strawberry hand pie recipe
• Ingredients
• Step by step instructions
• More baking recipes with jam
• How to make ahead
• 📖 Recipe

Strawberry hand pie recipe

This hand pie recipe is a simple mix of lemon juice, diced fresh strawberries, and strawberry jam.

Handheld pies are fabulous all year long, but there’s just something about the summer that screams for handheld sweets! I mean, when there’s always another trail to run, park to explore or body of water to splash in, who has the time for a knife and fork dessert?

Whether camping or potlucking it’s always a good idea to make up a few batches of these delicious pastries with tender lemony crust and 3-ingredient strawberry lemonade filling!

If you can manage to keep them around long enough, they’re great to have on hand to throw in your picnic basket, add to a lunch box or just grab on your way out the door in the morning.

Ingredients

• Lemon Pie Crust – the same sturdy, flaky and tender pie crust recipe used in this Stone Fruit Berry Slab Pie. Based off my favorite All Butter Pie Crust with the addition of a good amount of sugar, a heaping spoonful of lemon zest and a few egg yolks. This hand pie dough is sturdier and less flaky than the original but perfectly portable with amazing lemon flavor.
• Egg – separated with egg yolk used in the crust and egg white used as a wash
• Fresh strawberries – If fresh strawberries are not in season use dehydrated or freeze-dried strawberries. Or, use frozen berries. Just defrost and drain them first.
• Strawberry jam – a mix of fresh berries and strawberry jam makes these hand pies are super quick to make. Or you can make your own jammy filling using all fresh strawberries. Or add any mix of other flavors you like! Add cream cheese or rhubarb.
• Lemon – used in the crust, filling and the powdered sugar glaze

Step by step instructions

1. Make lemon pie pastry from flour, sugar, salt and lemon zest butter, egg yolks and ice water. Stir just until it begins to come together and do not overmix.
2. Divide pastry dough in half wrapping with plastic then flattening into a disc. Refrigerate at least 1 hour.
3. Meanwhile make lemon glaze. Whisk 1 cup of confectioners sugar into 1 tablespoon lemon juice and 1 teaspoon lemon zest. Reserve until later.
4. Prepare strawberry pie filling. Stir remaining lemon juice and remaining 1 teaspoon lemon zest into strawberry jam. That’s it. A simple easy strawberry pie filling that’s never been warmed so there’s no danger of a soggy crust or a too thin filling.
5. On lightly floured surface roll dough to ⅛″ thick.
6. Cut pastry into large 6″ rounds using a cereal bowl or large circle biscuit cutter and refrigerate. Or this pastry recipe holds its shape well and you can cut into stars for Independence Day, heart shaped hand pies for Valentines Day like these Cherry Lime Hand Pies, etc.
7. Preheat oven to 375 degrees F.
8. Meanwhile fill chilled pastry rounds with strawberry pie filling. Place 1 tablespoon strawberry lemon filling and 1 tablespoon diced strawberries into the center of each dough round. To prevent hand pie explosion as much as possible make sure not to overfill each round. This recipe makes exactly the amount of strawberry lemonade filling needed for all 10 hand pies, no more no less, so it shouldn’t really be a problem. But, to make sure you put the right amount of filling in each pie, either measure the strawberries and jam exactly for each pie. Or mix everything up and evenly divide into 10 equal portions ahead of time.
9. Brush edges with water, prick one side of the dough with a fork, and fold over strawberry filling.
10. Press edges to seal.
11. Brush with beaten egg white and sprinkle with sugar.
12. Bake 20-25 minutes until golden brown.

13. Transfer to wire rack to cool. 
14. Set cooling rack over baking sheet to catch the runoff, and drizzle pies with lemon glaze.

14. Serve and enjoy!

More baking recipes with jam

Love the ease of using fruit jam and preserves in baking recipes? Check out these recipes for Buttery Jam Thumbprint Cookies, Puff Pastry Fruit Tart, and Mini (Red, White and Blue) Lemon Cheesecakes.

How to make ahead

Make lemon pastry crust ahead of time and store refrigerated up to 2 days. Or freeze up to 3 months.

Or freeze unbaked Strawberry Lemon Hand Pies in a single layer on a baking sheet. Then transfer to freezer bags or vacuum seal and freeze for up to 3 months. Bake from frozen topping with whipped egg white and sugar before baking and adding 5-10 minutes to the cooking time.

📖 Recipe

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