Using a 1 tbsp cookie scoop, drop strawberry pie filling into center of each pie crust circle. Fold in half and pinch edges completely. Fold pinched edges over and press with the tines of a fork to seal. Poke hand pie with fork once, to prevent bursting. If using heart shaped cutter, scoop filling onto center of one heart and place the second heart over the top. Pinch edges and press with tines of a fork. Poke the hand pie once with a fork, to prevent bursting.
Beat egg white in a small bowl until frothy. Brush over the tops of each hand pie. Bake on a parchment paper lined baking sheet (1 inch apart) for about 15 minutes, until browned.
While pies are baking, whisk together the powdered sugar and milk until smooth. Remove cooked pies from baking sheet and drop (while warm) into glaze, coating it completely. I use two forks to flip it in the glaze and remove carefully. Return to parchment paper and allow to set (about 5 minutes). ENJOY!
To keep the hand pies from popping open, dip your fingertip in water, wipe the edges of the hand pie before folding closed. This helps the hand pie seal closed.
Take the pie crust out of the fridge while preheating the oven and preparing the filling. This way, it will come to room temperature and be easy to work with.
The smaller you can get the pieces of fruit in the filling, the easier it’ll be to close and seal up the hand pies. Larger pieces of fruit are hard to wrap in such a small amount of crust.
You can use the pie crust scraps to re-roll and cut to get all 24 hand pies.
See blog post for tips and tricks and photos showing how to make heart shaped hand pies.
1 hand pie Amount Per Serving:Calories: 67Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 2mgSodium: 18mgCarbohydrates: 14gFiber: 0gSugar: 13gProtein: 0g
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