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Floral Hand Pies

Amy Ho
Hand pies are the perfect portable pastry. I would even say that they are one of the most perfect pastries, portability aside. They are my favorite treat to bring to picnics and potlucks because they do not require me to bring a knife or dessert plates to serve them, unlike a traditional pie or galette. These hand pies are made with a super flaky all-butter pie crust and a simple strawberry compote that comes together in ten minutes. Serve them plain or top them with a glaze and edible flowers. 
Course Dessert


All-Butter Pie Crust

  • 1-1/4 cup all-purpose flour
  • 1-1/2 tsp granulated sugar
  • 1/2 tsp salt
  • 1/2 cup very cold unsalted butter cut into 1/2-inch pieces
  • 1/2 cup ice cubes
  • 1 tbsp apple cider vinegar
  • 1 large egg
  • 1 tbsp water

Strawberry Filling

  • 2-1/2 cups fresh strawberries hulled and diced
  • 3 tbsp fresh orange juice
  • 2 tbsp granulated sugar
  • 1/4 tsp salt

Royal Icing Glaze

  • 3/4 cup powdered sugar
  • 1 tbsp whole milk or water
  • 1/4 tsp pure vanilla extract
  • Gel food coloring, as needed (optional)


  • Fresh or dried culinary-grade edible flowers, as needed


  • Make the all-butter pie crust. In a large bowl, stir together the flour, granulated salt, and salt. Add the butter. With a pastry cutter or a fork, quickly cut the butter into the flour mixture until mostly pea-size pieces of butter remain (a few larger pieces are okay). 
  • In a large measuring cup or a small bowl, combine the water, ice, and vinegar. Sprinkle 2 tablespoons (30 ml) of the ice-water mixture over the flour mixture and mix with a spatula until the water is fully incorporated. Add more of the ice-water mixture, 1 to 2 tablespoons (15 to 30 ml) at a time. Using the spatula or your hands, mix until the dough comes together in a ball with some dry, shaggy bits remaining. Squeeze and pinch the dough with your fingertips to bring all the dough together, sprinkling dry bits with more small splashes of the ice-water mixture, if necessary, to combine. 
  • Shape the dough into a flat disk, wrap it in plastic, and refrigerate the dough for at least 1 hour (or overnight), to give the dough time to rest. 
  • Make the strawberry filling. In a medium saucepan over medium heat, combine the strawberries, orange juice, granulated sugar, and salt. Cook the mixture for about 10 minutes, stirring frequently, until some of the strawberries break down and some remain whole but soft. Remove the filling from the heat and allow it to cool. 
  • Preheat the oven to 350°F (177°C). Line a large baking sheet with parchment paper. 
  • On a floured work surface, roll out the disk of dough until it reaches ¼ inch (6 mm) in thickness. Using a 2- or 3-inch (5- or 7.5-cm) cookie cutter, stamp out an even number of circles. Place a large spoonful of the strawberry filling in the centers of half of the dough circles. Take a second dough circle and gently lay it on top of a filled circle. Using the tines of a fork, press down on the edges to seal the hand pie. Once all the hand pies have been sealed, use the fork to prick holes in the tops to allow steam to escape during baking. Transfer the hand pies to the prepared baking sheet. 
  • In a small bowl, whisk together the egg and water. Brush the egg wash on the hand pies. 
  • Bake the hand pies for 24 to 28 minutes, until they are golden brown. Remove the hand pies from the oven and allow them to cool on the baking sheet for 10 minutes. Transfer the hand pies to a wire rack to cool completely. 
  • Make the royal icing glaze. In a medium bowl, whisk together the powdered sugar, milk, vanilla, and food coloring (if using) until the glaze reaches a spreadable consistency. Add more milk if needed. 
  • Using the back of a small spoon, spread a thin layer of the royal icing glaze on each cooled hand pie. To garnish the hand pies, arrange the edible flowers on top of the glaze before it sets. 
Keyword floral, hand pie, pie, strawberry