Strawberry Picnic Hand Pies

There's something magical about hand pies that brings back memories of summer picnics and lazy afternoons in the sun. These Strawberry Picnic Hand Pies with Lattice Tops combine the rustic charm of homemade pastry with the sweet, juicy burst of fresh strawberries. Each golden, flaky bite is a portable celebration of the season's best berries, wrapped in buttery dough and crowned with an intricate lattice that's as beautiful as it is delicious. Whether you're packing them for a day at the park or serving them at a backyard gathering, these hand pies are guaranteed to disappear fast.

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The secret to perfect hand pies lies in keeping your ingredients cold and working quickly. Cold butter creates those coveted flaky layers, while the simple strawberry filling lets the fruit shine without becoming overly sweet. The lattice top isn't just for show—it allows steam to escape during baking and gives you a peek at the bubbling berry goodness inside. With just 55 minutes from start to finish, you'll have eight gorgeous hand pies ready to wow your family and friends.

Ingredients

• For the Pie Dough: 2 1/2 cups (315 g) all-purpose flour, 1 tbsp granulated sugar, 1 tsp salt, 1 cup (225 g) cold unsalted butter (cubed), 6–8 tbsp ice water
• For the Strawberry Filling: 2 cups (300 g) fresh strawberries (hulled and diced), 1/3 cup (65 g) granulated sugar, 1 tbsp cornstarch, 1 tsp lemon juice, 1/2 tsp vanilla extract, pinch of salt
• For Assembly: 1 egg (beaten, for egg wash), 1 tbsp coarse sugar (for sprinkling)

Instructions

Prepare the Pie Dough

In a large bowl, whisk together flour, sugar, and salt. Add cold butter and cut in with a pastry blender or fork until mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, mixing just until the dough holds together. Divide dough in half, shape into disks, wrap in plastic, and refrigerate for at least 1 hour.

Make the Strawberry Filling

In a medium bowl, toss diced strawberries with sugar, cornstarch, lemon juice, vanilla, and salt. Let sit for 10 minutes to macerate.

Assemble the Hand Pies

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. On a lightly floured surface, roll out one disk of dough to about 1/8 inch (3 mm) thick. Cut out 8 rectangles or circles (about 3 x 4 inches/8 x 10 cm). Place on prepared baking sheet. Spoon 2–3 tablespoons of strawberry filling onto the center of each piece, leaving a border. Roll out the second dough disk and cut out matching shapes. For lattice tops, slice each piece into 6 thin strips and weave into a lattice. Place lattices over filled bottoms, trimming edges as needed. Press edges to seal, then crimp with a fork. Brush tops with beaten egg and sprinkle with coarse sugar.

Bake

Bake for 22–25 minutes, or until golden brown and bubbly. Cool on a wire rack for at least 15 minutes before serving.

Zusatztipps für die Zubereitung

Keep everything cold when working with pie dough—if the butter gets too warm, pop the dough back in the fridge for 10 minutes. When weaving the lattice, work gently and don't worry about perfection; rustic charm is part of the appeal. Make sure to leave a border around the filling to prevent leaks during baking. If you notice any cracks in your dough while rolling, patch them with small pieces and press gently. For the cleanest cuts, use a sharp knife or pastry wheel and wipe it clean between cuts.

Varianten und Anpassungen

Substitute half of the strawberries with blueberries or raspberries for a mixed berry version that adds color and complexity. For a richer filling, add a tablespoon of cream cheese to the strawberry mixture. If you're short on time, use store-bought pie dough—just be sure to keep it chilled. Try adding a pinch of cinnamon or cardamom to the filling for a warm, spiced note. For a vegan version, use plant-based butter and brush with non-dairy milk instead of egg wash.

Serviervorschläge

Serve these hand pies with whipped cream or vanilla ice cream for extra indulgence. They're perfect for picnics, potlucks, or packed lunches. Enjoy them warm from the oven or at room temperature—both are equally delicious. Pair with fresh lemonade or iced tea for a quintessential summer treat. They also make wonderful gifts when wrapped in parchment paper and tied with twine. Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days and reheat in a 350°F oven for 5–7 minutes.

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These Strawberry Picnic Hand Pies are proof that the best desserts are often the simplest. With fresh fruit, buttery pastry, and a touch of love, you can create something truly special that brings people together. The beautiful lattice tops make them look impressive, but the real magic is in that first bite—flaky crust giving way to warm, sweet strawberries. Make a batch this weekend and watch them become your new go-to recipe for every outdoor gathering, celebration, or moment when you need a little portable sunshine.

Recipe Guide

→ How do I make the dough flaky?

Use cold, cubed butter and handle the dough minimally to keep the butter cold. This creates flaky layers when baked.

→ Can I use frozen strawberries?

Fresh strawberries are best for texture, but frozen can be used if thawed and drained well to avoid excess moisture.

→ What is the purpose of the lattice top?

The lattice top allows steam to escape during baking and adds a decorative golden finish to the hand pies.

→ Can I substitute the fruit filling?

Yes, you can mix strawberries with blueberries or raspberries for variety and adjust sugar accordingly.

→ How do I prevent the pies from leaking?

Seal edges tightly by pressing and crimping with a fork to keep the filling contained while baking.

→ What is a good serving suggestion?

Serve warm or cooled with whipped cream or vanilla ice cream for added indulgence.