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These Fried Strawberry Hand Pies are filled with a strawberry filling that you think was store-bought, wrapped in a golden brown flaky crust, and finished with beautiful icing.
Here are a few more hand pies to add to your rotation: Fried Peach Pies, Fried Apple Pies, Fried Sweet Potato Pies, Baked Pumpkin Pies, Baked Lemon Hand Pies, and Cherry Fried Pies.
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Strawberry season in New Orleans starts a little bit earlier than most states. We celebrate the Strawberry Harvest in the Spring (April) with a Strawberry Festival in Ponchatoula, Louisiana. Whereas the rest of the world waits until summer to enjoy these delicious berries.
Now, if it's one thing we know how to do in the South, making hand pies is one of them. So, instead of making a large strawberry pie. I made a silky smooth strawberry filling from scratch without Jello and put it inside my great-grandfather's pie crust.
The best part about the pie crust is no food processor is needed; it's made by hand, just like a biscuit.
The great thing about these strawberry hand pies is that since we live in a global economy, you can get some pretty sweet strawberries until the end of September or October.
So get ready to enjoy these sweet treats with your family and friends all year.
Key Ingredients
Here are the ingredients for some delicious, easy strawberry hand pies.
Fresh Strawberries
I love using organic strawberries, but you can use whatever is the freshest at the market that day.
Light Brown Sugar
I love the depth of flavor brown sugar adds to the strawberry filling. There's something about the molasses flavor that adds a touch of deliciousness.
Lemon Juice
Fresh lemon juice is far superior to anything you'll buy in a jar. If you have Meyer lemons, try using them in the recipe to blend orange and lemon flavors. You can also use the lemon zest, but remember zest then juice.
Self-Rising Flour
Using self-rising flour is perfect because it combines the leaving agent (baking soda) and salt. This pie crust recipe is closer to a biscuit dough than a traditional pie crust.
Shortening
Shortening makes homemade pie crusts have their signature flaky texture. I recommended opting for a non-hydrogenated shortening for quality and health reasons. Investing a little extra money in high-quality ingredients is worth the well-being of your family.
Cornstarch
This will assist in preventing the filling from becoming excessively liquid while preserving the delightful, gooey texture adored in fruit pies.
Rosemary
It's uncommon, but herbs and fruit pair very well. Rosemary's natural sweet flavors will sing in the filling.
Powdered Sugar (Confectioners sugar)
Usually, I recommend sifting the powdered sugar before measuring, but I wanted to ensure a thick glaze was created for the icing, so pack it the same way you do brown sugar.
How To Make Strawberry Hand Pies
I wanted my strawberry hand pies to compete with any store-bought strawberry filling you could find and to be a divine crowd-pleaser!
Strawberry Pie Filling:
Measure out 2 cups of packed chopped strawberries.
Turn on the heat to medium in a medium pot. Add 2 cups of strawberries, brown sugar, cornstarch, rosemary, and kosher salt.
Mash slightly with a potato masher or fork.
Mix lemon juice and cornstarch until smooth.
Bring to a boil, and cook for 1 minute, stirring occasionally to keep the strawberries from sticking to the pot. Remove from the heat and stir in vanilla extract and remaining chopped strawberries.
Place the pot in a large bowl filled with ice water to cool the strawberry filling in a few minutes.
Strawberry Pie Filling:
Mix flour and shortening in a large bowl with a fork or pastry cutter.
Until it resembles a crumble texture.
Add evaporated milk and mix until dough is formed.
Knead 20 times in the bowl until a smooth dough ball forms.
Shape into a disc, cover with plastic wrap, and pop in the fridge for 15 minutes.
Icing:
While pie dough chills, in a medium bowl, combine powdered sugar, 4 tablespoons of milk, salt, and melted unsalted butter until smooth.
Add the last bit of milk to thin out if needed.
Assemble Hand Pies:
Roll out the dough on a lightly floured surface; if the dough begins to crumble, knead the dough a few more times, then roll out. Use a 4 ½ inch biscuit cutter to cut out pie crusts. Gather dough scraps and repeat again. Keep pie cutouts on a floured or parchment-lined baking sheet.
Roll each dough circle out for another 1 inch in diameter. It needs to be large enough for the filling.
Add 2 tablespoons of strawberry filling to each pie circle.
Pull and fold the dough over, seal the edges, crimp with a fork, and set it on a foiled-lined baking sheet. Repeat with remaining pie crusts.
Fill a large cast iron skillet ⅓ of the way with peanut oil; heat oil to 325°F/162°C and fry 3-4 pies at a time for 45 seconds per side in hot oil until golden brown.
Drain on a cooling wire rack.
Spoon the icing over the top of the pies to coat them evenly.
Serve warm and enjoy. I sometimes like to serve it with a scoop of vanilla ice cream.
How To Store Strawberry Hand Pies
Fried strawberry hand pies are best eaten the same day, but they will remain fresh for 3 days in an airtight container on the counter.
To reheat pies in the microwave for 10-15 seconds until warm. If they're not iced, reheat them in a 400°F/ 204°C oven for 6-8 minutes or in the air fryer for 3 minutes.
After the pies have cooled off, freeze hand pies by storing them in an airtight container in the freezer for up to 3 months. Be sure to thaw them for 24 hours before using them.
Before cooking, you can freeze the pies by placing them on a parchment-lined baking sheet and pop them into the freezer. Once the pies have frozen, transfer to a storage bag or an airtight container for 1 month. Thaw 24 hours before cooking.
Pro Recipe Substitutions, Tips & Tricks
Here are a few notes from making these delicious strawberry hand pies.
- Dissolve 2 teaspoons of baking soda in 4 cups of water; soak your strawberries in it for no longer than 2 minutes. Then rinse under cold water, dry on paper towels. This is my produce wash that removes dirt and pesticides.
- You can bake the strawberry hand pies in a 425°F oven for 20 minutes. Place on a parchment paper lined baking sheet and brushed with an egg wash to make them golden brown.
- You can use frozen strawberries instead of fresh ones.
- Dice up 4 ounces of cream cheese and add a few pieces to the pie when assembling them. Be sure to roll the dough out more or reduce the filling to ensure none spills out as it fries.
- If you don't have a wire rack, drain the pies on a baking sheet pan with paper towels.
- Feel free to use granulated or dark brown sugar instead of light brown sugar.
- For a healthier option, use coconut oil instead of shortening.
- Create your own self-rising flour by combining 1 cup of all-purpose or gluten-free flour, 1 ½ teaspoons of baking soda, and ½ teaspoon of salt.
- Utilizing a pre-made pie crust instead of one from scratch is an option; however, it is important to note that doing so may compromise flavor and the crust's characteristic flakiness. Most store's pie dough contains lard if you do not eat pork.
- You may use a Dutch oven or a deep fryer as an alternative to a large skillet.
- Use any milk you have on hand instead of evaporated milk.
- Peanut oil is my go-to for frying, but canola or vegetable oil will work.
- Add some lemon zest to the icing for a nice pop of flavor.
- Instead of icing your strawberry hand pies, roll hot fried pies in some cinnamon sugar for another layer of flavor! Or drizzle them with condensed milk or dust them with powdered sugar.
FAQs
Here are the top questions readers have about making fried strawberry hand pies.
Why does my strawberry pie get watery?
You can avoid having a watery pie by using an appropriate amount of thickening agent like flour, cornstarch, or arrowroot to thicken the pie filling. Also, be sure you're cooking the pie and cooling the pie long enough for the filling to set after baking or frying.
What is another name for a hand pie?
Hand pies are also known as empanadas, turnovers, or pasty.
What is strawberry pie hand pies made of?
Strawberry hand pies are made with a homemade or pre-made pie crust. Which contains flour, sugar, salt, cold water, and shortening or cold butter. The strawberry pie filling is made homemade or with a jello mix.
A homemade filling is made with strawberries, sugar, salt, cornstarch, and lemon juice. The cornstarch helps thicken the filling so it's not runny and sets after baking or frying.
What is the best thickener for fruit pies?
The most reliable is cornstarch because it has double the thickening power of flour. As it cooks, it'll create a smooth and glossy filling that we've grown accustomed to seeing in canned fruit fillings.
Why is it called hand pie?
According to the "A Pie in Every Pocket" episode of Good Eats, the name hand pies is believed to have developed in the South on plantations. Enslaved people would sneak dough and filling that was leftover from the master's pies, and they would secretly make these hand pies.
Do hand pies need to be refrigerated?
If your hand pies have eggs or milk in them, they should be covered in the fridge for 4 days or at room temperature for 2 hours. A fruit pie can be covered and stored at room temperature for 2 days or refrigerated for 4 days.
Can you reheat hand pies?
You can reheat your strawberry hand pies in the microwave for a few seconds. If they're un-iced, reheat them in a 400°F/ 204°C oven for 6-8 minutes or in the air fryer for 3 minutes.
More Strawberry Recipes
I know you'll love these strawberry recipes too!
- Strawberry Whiskey Cake
- Strawberry Shortcake with Henny Whipped Cream
- Orange Strawberry Cupcakes with Mascarpone Icing
- Strawberry Ginger Lemonade
- Skillet Strawberry Cobbler
- Strawberry Waffles
Before You Begin
Here are my steps for getting organized before I start anything.
Step 1: Wash and soak the strawberries.
Step 2: Read the recipe once, then get all the ingredients for the pie dough and strawberry pie filling on the counter.
Step 3: Measure everything out into individual bowls.
Step 4: Start following the recipe and get ready for the best strawberry hand pie ever!
These fried strawberry hand pies are perfect for any occasion, whether a family gathering or dinner party. The divine blend of sweet, tart, and crispy flavors and textures is a great treat.
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📖 Recipe
Fried Strawberry Hand Pies
Ingredients
Strawberry Filling:
- 3 cups organic strawberries washed, stemmed, quartered
- ½ cup light brown sugar packed
- 1 teaspoon chopped rosemary
- ¼ teaspoon kosher salt
- ¼ cup fresh lemon juice 1-2 lemons
- 3 tablespoons cornstarch
- 1 teaspoon vanilla extract
Pie Dough:
- 3 cups self-rising flour
- ½ cup non-hydrogenated shortening
- 1 cup evaporated milk
- 2-3 cups peanut oil
Icing:
- 1 ¼ cups powder sugar sifted
- 4-5 tablespoons evaporated milk
- ⅛ teaspoon kosher salt
- 1 tablespoon melted unsalted butter
Instructions
Strawberry Pie Filling:
- Turn on the heat to medium in a medium pot. Add 2 cups of strawberries, brown sugar, cornstarch, rosemary, and kosher salt. Mash slightly with a potato masher or fork.
- Mix lemon juice and cornstarch until smooth; bring to a boil, and cook for 1 minute, stirring occasionally to keep the strawberries from sticking to the pot. Remove from the heat and stir in vanilla extract and remaining chopped strawberries.
- Place the pot in a large bowl filled with ice water to cool the strawberry filling in a few minutes.
Pie dough:
- Mix flour and shortening with a fork or pastry cutter in a large bowl until it resembles a crumble texture. Add evaporated milk and mix until dough is formed. Knead 20 times in the bowl until the dough ball is smooth. Shape into a disc, cover with plastic wrap, and pop in the fridge for 15 minutes.
Icing:
- While pie dough chills, in a medium bowl, combine powdered sugar, 4 tablespoons of milk, salt, and melted unsalted butter until smooth. Add the last bit of milk to thin out if needed.
Assemble Hand Pies:
- Roll out the dough on a lightly floured surface; if the dough begins to crumble, knead the dough a few more times, then roll out. Use a 4 ½ inch biscuit cutter to cut out pie crusts.
- Gather dough scraps and repeat again. Keep pie cutouts on a floured or parchment-lined baking sheet.
- Roll each dough circle out for another 1 inch in diameter. It needs to be large enough for the filling. Add 2 tablespoons of strawberry filling to each pie circle. Pull and fold the dough over, seal the edges, crimp with a fork, and set it on a foiled-lined baking sheet. Repeat with remaining pie crusts.
- Fill a large cast iron skillet ⅓ of the way with peanut oil; heat oil to 325°F/162°C and fry 3-4 pies at a time for 45 seconds per side in hot oil until golden brown. Drain on a cooling wire rack.
- Spoon the icing over the top of the pies to coat them evenly. Serve warm and enjoy. I sometimes like to serve it with a scoop of vanilla ice cream.
Video
Notes
Pro Recipe Substitutions, Tips & Tricks Here are a few notes from making these delicious strawberry hand pies.
- If you do not have a 4 ½ inch biscuit cutter use the one you have or use a glass to cut out your pie circles.
- Dissolve 2 teaspoons of baking soda in 4 cups of water; soak your strawberries in it for no longer than 2 minutes. Then rinse under cold water, dry on paper towels. This is my produce wash that removes dirt and pesticides.
- You can bake the strawberry hand pies in a 425°F oven for 20 minutes. Place on a parchment paper lined baking sheet and brushed with an egg wash to make them golden brown.
- You can use frozen strawberries instead of fresh ones.
- Dice up 4 ounces of cream cheese and add a few pieces to the pie when assembling them. Be sure to roll the dough out more or reduce the filling to ensure none spills out as it fries.
- If you don't have a wire rack, drain the pies on a baking sheet pan with paper towels.
- Feel free to use granulated or dark brown sugar instead of light brown sugar.
- For a healthier option, use coconut oil instead of shortening.
- Create your own self-rising flour by combining 1 cup of all-purpose or gluten-free flour, 1 ½ teaspoons of baking soda, and ½ teaspoon of salt.
- Utilizing a pre-made pie crust instead of one from scratch is an option; however, it is important to note that doing so may compromise flavor and the crust's characteristic flakiness. Most store's pie dough contains lard if you do not eat pork.
- You may use a Dutch oven or a deep fryer as an alternative to a large skillet.
- Use any milk you have on hand instead of evaporated milk.
- Peanut oil is my go-to for frying, but canola or vegetable oil will work.
- Add some lemon zest to the icing for a nice pop of flavor.
- Instead of icing your strawberry hand pies, roll hot fried pies in some cinnamon sugar for another layer of flavor! Or drizzle them with condensed milk or dust them with powdered sugar.
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