The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newsletter Subscribe Digital Edition Customer Service Send a Gift Shop the South Marketplace Newsletter App Store Google Play

Get the latest from the Local Palate, straight to your inbox.

Sign up

Get the latest from the Local Palate, straight to your inbox.

Strawberry Hand Pies


10 (3½ by 5-inch) pieces pie dough

15 tablespoons strawberry filling (recipe follows)

15 tablespoons royal icing (recipe follows)

5 teaspoons Nonpareils sprinkles (optional)

Strawberry Filling

1½ pints fresh strawberries, washed, hulled and diced

2 cups sugar

Royal Icing

1 pound confectioner sugar

2 tablespoons meringue powder

3 tablespoons water


  1. Preheat oven to 375 degrees.
  2. Lay out 5 pieces of pre-cut pie dough on a parchment-lined sheet pan.
  3. Spread 3 tablespoons of strawberry filling evenly onto each piece, leaving about ¼ inch around edges.
  4. Use a pastry brush to lightly brush edges with water, and top with another piece of dough. Seal edges by crimping with a metal fork.
  5. Chill for at least 30 minutes, or wrap tightly and freeze until ready to serve.
  6. Remove from refrigerator and bake cold until the top is uniformly golden brown, approximately 12 minutes.
  7. Once cool, spread royal  icing on top of each, and top with sprinkles.
Strawberry Filling Combine in a heavy bottom saucepan and cook on medium until thick and syrupy, let cool. Royal Icing Whisk ingredients together until no lumps remain, should have a creamy, shiny consistency.  
Print Recipe