Strawberry Hand Pies

Keep the filling thick and the pastry dry at the base. Use a thick jam or pre-cook fresh fruit with a little cornstarch to remove excess juice, sprinkle a little crust dust (equal parts plain flour and granulated sugar) or a teaspoon of finely crushed biscuit on the bottom of each pastry before adding filling, bake on a preheated metal tray and start on a high heat for a few minutes so the base sets quickly. These steps are the simplest fixes home bakers and test kitchens recommend.

Yes, but cook them down first and thicken them so they do not release too much liquid while baking. Simmer chopped strawberries with a little sugar and add a dissolved cornstarch slurry or tapioca until the mixture is glossy and spoonable, then cool completely before filling. This gives fresh fruit the same reliability as store jam. Many recipes that use fresh berries follow this approach for best results.

Portion the filling small, leave a clear border around the edge, brush the rim with egg wash, press to seal, crimp with a fork and chill the sealed pies for 10–15 minutes before baking so the pastry firms up. Also make two or three small vents in the top so steam escapes through the vents rather than pushing out the sides. Users repeatedly report that less filling plus a cold, well-sealed edge solves most leaks.

Yes. Assemble and freeze them unbaked on a tray until firm, then transfer to a bag for longer storage; bake from frozen, adding a few minutes to the baking time and following the same hot-start trick to set the base. You can also bake them ahead, cool completely, and freeze baked pies; reheat briefly in the oven to refresh the crispness. Many bakers use freezing to make batches ahead for events.

Puff pastry gives the tall, flakey look in the photo and is the easiest store-bought option for consistent results, while shortcrust or all-butter pie dough makes a denser, buttery pocket. For a quick, reliable Valentine’s result use cold, store puff pastry and keep it chilled until baking; if you prefer a rustic feel or want to make dough from scratch, use a flaky all-butter pastry and follow the same chill-and-seal steps.

Bake on a preheated baking sheet so heat reaches the base: begin at a higher temperature such as 220–220°C (425–430°F) for about 5–8 minutes to set the layers and then reduce to about 190°C (375°F) for another 10–14 minutes until golden and puffed; total time will depend on size. That hot start then lower-heat approach is commonly used to get a well browned top without an undercooked bottom or burnt edges.