Strawberry Lemon Hand Pies (14 hand pies)

Prep Time: 20 mins Cook Time: 15 mins

nut free

dairy free


  • 3/4 cup fresh strawberries, tops removed and sliced
  • 1/4 cup strawberry preserves
  • 1 tablespoon lemon juice
  • zest of 1 lemon
  • 1 package pie dough or homemade dough (recipe linked below)
  • 1 large egg, whisked (for egg wash)


1. Preheat oven to 425°F. Line a rimmed baking sheet with parchment or a silicone baking mat. 

2. Toss the first 4 ingredients in a bowl and set aside.

3. Roll pie crust on a parchment-lined or floured surface.

4. Take one 4-inch round cookie cutter (or the top of a drinking glass) and cut out circles out of the pie crust.

5. Place 1 heaping tablespoon of the strawberry mixture in the center of half of the cut outs. To prevent the juice from seeping out the sides of the pastries add less of the juice and more of the pieces of strawberry.

6. Dip your finger in a bowl of water and brush just the outside border of each cut out. Place a cut out of dough over the strawberry mixture and press to adhere or use the tines of a fork to press and seal the dough to each other. 

7. Transfer the hand pies to the prepared baking sheet.

8. Continue to make the remaining hand pies.

9. Use a toothpick to poke 3-4 holes in the top of each turnover and brush with the yolk wash.*

10. Bake for 15 minutes, until crust is golden brown. Allow to cool on baking sheet for 10 minutes and then serve.

*If anyone in your home has an egg allergy you can skip this step. 

Note: Strawberry Lemon Hand Pies can be placed on baking sheets in the freezer for one hour and then placed in labeled containers for freezing up to 3 months. When ready to bake, bake for 20 minutes in oven at 425° F.


homemade pie dough recipe