These strawberry hand pies are as adorable as they are delicious

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Prep time: - minutes | Cook time: - minutes | Serves: -


We're halfway through August, which means peak strawberry season is over – a sign that the swan song of summer is just around the corner. Womp womp. But fresh, wild strawberries from the farmer's market, as sweet and luscious as they are, are not the only way to enjoy those plump red fruits, and strawberry pie can give you a taste of summer throughout the fall.

These hand pies are the perfect way to enjoy strawberries even when they're out of season. They're sweet, delicious and perfectly sized, so you can eat a whole pie (or two) without any sense of guilt.

The fresh, herbaceous flavor of thyme really adds depth of flavor to the berries, and the flaky buttery crust is like a warm blanket comforting you about the fact that autumn is on the way.

So before pumpkin becomes the chosen pie of the season, do yourself a favor and make these individual sized strawberry and thyme hand pies.

*Recipe by Amanda Lecky, via The Food Channel


For the crust
  • 1-1/2 cups all-purpose flour
  • 1/2 teaspoon sugar
  • 1/4 teaspoon kosher salt
  • 1/2 cup (1 stick) chilled, unsalted butter, cut into 1-2-inch pieces
For the filling
  • For dusting all-purpose flour
  • 2 cups (about 10 ounces) strawberries, sliced
  • 2 tablespoons fresh thyme leaves
  • 1 teaspoon lemon zest, finely grated
  • 1 tablespoon fresh lemon juice
  • 1/4 cup sugar
  • 1/4 teaspoon kosher salt
  • 1 large egg, whisked with 1 teaspoon water
  • 1 tablespoon raw sugar


To make the crust

  1. Pulse flour, sugar and salt in a food processor. Add butter; pulse until it has the texture of very coarse meal.
  2. Add 1/4 cup ice water; pulse, adding more water if dry, until dough clumps. Form into a disk, wrap in plastic, and chill until firm, about 1 hour.
  3. Preheat oven to 375F. On a floured surface, roll dough into a circle, 14 inches in diameter. Using a biscuit cutter or glass, cut into 8 circles, 4 inches in diameter.

To make the pies

  1. Toss strawberries, thyme, lemon zest, lemon juice, sugar and salt in a medium bowl. Brush edges of half the crust rounds with water; mound strawberries in center of each. Top with remaining crust rounds.
  2. Seal edges by pinching together or pressing with a fork. Place pies on a parchment-lined baking sheet. Brush tops with egg wash. Sprinkle with raw sugar.
  3. With sharp knife, cut a small slit in the top of each. Bake, rotating sheet halfway through baking time, until juices are bubbling and pastry is golden brown, about 35-40 minutes (juices will run onto parchment).
  4. Transfer to a wire rack to cool. Serve warm or at room temperature.


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