Strawberry Picnic Hand Pies

A few summers ago, my friend texted me an hour before a picnic asking if I could bring dessert, which sent me into a minor kitchen panic. I had strawberries on the counter and flour in the cupboard, so I decided to make hand pies with lattice tops on the spot. Something about weaving those dough strips while the filling glistened in bowls felt meditative, and when I pulled them from the oven golden and steaming, I realized these weren't just portable—they were love in edible form.

I'll never forget watching my niece bite into one of these at a summer gathering, her face lighting up as the warm filling hit her tongue and a bit of strawberry juice dripped onto her sundress. She didn't care about the mess—that's when I knew the recipe was worth keeping.

Ingredients

• All-purpose flour (2 1/2 cups): This is your foundation, and keeping it cool before mixing makes all the difference in flakiness.
• Cold unsalted butter (1 cup): It has to be cold enough that you see distinct butter pieces in the dough—don't overmix or you'll lose that tender crumb.
• Ice water (6–8 tbsp): Add it slowly, a tablespoon at a time, so your dough comes together without becoming tough.
• Granulated sugar (1 tbsp for dough, 1/3 cup for filling): The little bit in the dough adds subtle sweetness without overpowering the butter.
• Fresh strawberries (2 cups, diced): Use ones at peak ripeness—they should smell like summer when you cut into them.
• Cornstarch (1 tbsp): This thickens the filling without making it gummy, keeping everything balanced and juicy.
• Lemon juice and vanilla extract: These tiny amounts brighten the strawberries so the flavor sings instead of just tasting sweet.
• Egg wash and coarse sugar: The egg gives that beautiful golden shine, and the coarse sugar adds a pleasant crunch that catches light.

Instructions

Mix Your Dough Base:

Whisk flour, sugar, and salt together in a large bowl, making sure everything is evenly distributed. This takes less than a minute but sets you up for success.

Cut in the Cold Butter:

Add your cubed cold butter and use a pastry blender or fork to break it into the flour until it looks like coarse crumbs with some pea-sized pieces still visible. This is where the flakiness happens, so don't rush it.

Add Ice Water Gradually:

Sprinkle ice water over the mixture one tablespoon at a time, tossing gently with a fork until the dough just barely holds together. You want it to feel slightly shaggy, not wet.

Chill the Dough:

Divide the dough in half, shape each into a disk, wrap in plastic, and refrigerate for at least an hour. This resting time is non-negotiable if you want a tender crust.

Prepare the Strawberry Filling:

Toss diced strawberries with sugar, cornstarch, lemon juice, vanilla, and salt in a bowl. Let it sit for 10 minutes so the berries release their juice and everything melds together.

Roll Out Your Dough:

Work on a lightly floured surface and roll one dough disk to about 1/8 inch thick, keeping it even so everything bakes uniformly. Cut out 8 rectangles or circles, each about 3 by 4 inches.

Fill and Weave:

Place cut dough pieces on a parchment-lined baking sheet, spoon 2 to 3 tablespoons of filling onto each, leaving a border for sealing. Roll out the second dough disk, cut it into thin strips, and weave them into a lattice pattern over each pie—it's easier than it looks once you do one.

Seal and Brush:

Press the edges of each pie to seal, crimp with a fork for texture, then brush the top with beaten egg and sprinkle with coarse sugar. This step only takes minutes but completely transforms how they look in the oven.

Bake Until Golden:

Bake at 400°F for 22 to 25 minutes, watching until the crust is deep golden and you see a hint of filling bubbling at the edges. Let them cool on a wire rack for at least 15 minutes so the filling sets.

Save

There's something about handing someone a warm hand pie fresh from the oven and seeing them tear into it without hesitation that makes the effort feel worthwhile. These aren't difficult to make, but they feel special, and that's the whole point.

Dough Temperature is Everything

I learned this the hard way by making pies on a hot afternoon when my kitchen felt like an oven and my dough kept sticking to the rolling pin. Keeping everything cold—the butter, the water, even chilling the dough partway through rolling—is what separates flaky pastry from tough pastry. If you work during warm weather, chill your tools in the freezer for a few minutes before starting.

Why Lattice Tops Matter Beyond Looks

Those woven strips aren't just decorative; they allow steam to escape evenly, which keeps the bottom crust from getting soggy while the filling cooks properly. The first time I tried these with a sealed top, the filling stayed too wet and the crust didn't crisp. Once I switched to lattice, everything changed—the texture became exactly what it should be.

Make Them Your Own

Summer berries are forgiving with each other, and these pies welcome variations without losing their character. I've made versions with half blueberries and half strawberries, and once with raspberries when that's all I had, and each time they turned out beautiful. The filling ratio stays the same, so you can play around without worrying about the mechanics falling apart.

• If you're short on time, use store-bought dough and focus your energy on making the filling and lattice beautiful.
• Serve them warm or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream if you want to gild the lily.
• These keep well in an airtight container for a day or two, though they're honestly best eaten the day you make them.

Save

These strawberry hand pies are proof that simple ingredients in the right hands become moments people remember. Make them for someone you care about, or for yourself on an afternoon when you need something that tastes like summer.

Common Questions

→ What type of flour is best for the dough?

All-purpose flour works best to achieve a tender yet sturdy dough that holds the filling well and produces a flaky crust.

→ How do I ensure the lattice crust stays intact during baking?

weave the dough strips gently and press edges firmly to seal. Brushing with egg wash helps maintain structure and adds a golden color.

→ Can I substitute other berries in the filling?

Yes, blueberries or raspberries can be mixed with or replace strawberries for a varied berry filling with similar results.

→ What is the purpose of cornstarch in the filling?

Cornstarch thickens the fruit juices released during baking, preventing a runny filling and ensuring a perfect consistency.

→ How do I store leftover hand pies?

Store cooled hand pies in an airtight container at room temperature for up to two days or refrigerate for longer freshness.