Strawberry Cream Cheese Hand Pies
Strawberry Cream Cheese Hand Pies are the perfect spring recipe because they combine fresh sweetened berries with a cream cheese in an easy handheld dessert. They feel special enough for gatherings but simple enough for everyday baking. And you know they’re easy because you start with a premade pie crust!
To start these hand pies the strawberries are cooked down into a soft, jammy filling. They’re then layered with cream cheese in easy pie crust shells that bake up crispy and flaky in the oven.
When spring and early summer bring plenty of fresh strawberries, and this recipe makes great use of them. But of course you could use frozen berries to make these pies. They may be juicier than fresh berries but just cook them longer before adding the cornstarch to thicken them up. Then use the cornstarch as directed.
How to Use Corn Starch To Thicken
When thickening fruit with cornstarch, it helps to make a slurry first by mixing the cornstarch with a small amount of liquid. Before adding it to the skillet, stir a spoonful of the hot strawberry mixture into the slurry.
This warms the mixture so the cornstarch blends smoothly instead of clumping. Once combined, pour the slurry back into the skillet and stir while it cooks so the filling thickens evenly.
Ingredients for Strawberry Cream Cheese Hand Pies
There’s nothing too crazy needed for this recipe. Some pantry ingredients and some fresh ingredients make these hand pies easy to pull together.
- strawberries
- sugar
- lemon zest
- cornstarch
- lemon juice or water
- pie crusts
- cream cheese
- egg
- water
- coarse sugar such as raw sugar
A homemade pie crust works very well here too. Use them just like you would the store bought pie crusts. I think they actually work better and taste better than store bought crusts. But store bought makes them easy. The choice is up to you, either will work.
To Store Hand Pies
Allow the hand pies to cool completely before storing. Keep them in an airtight container at room temperature for one day. After that refrigerate for up to four days.
If you want them warmed up reheat briefly in the oven or air fryer to refresh the crust. Microwaving will not do the crust any favors but it will warm it up.
Strawberry Cream Cheese Hand Pies
Ingredients
- 2 c strawberries washed, hulled, and chopped
- 1 c granulated sugar
- Zest of 1 lemon
- 1 tbsp cornstarch
- Juice of 1 lemon or 2 tbsp water
- 2 store bought pie crusts thawed if frozen
- 1/2 c cream cheese softened
- 1 large egg
- 1 tsp water for egg wash
- 2 to 3 tbsp coarse sugar for topping, or just use extra regular sugar
Instructions
- Add the strawberries sugar and lemon zest to a heavy bottom skillet or saucepan over medium heat
- Cook for 4 to 5 minutes, then gently mash the berries
- Continue cooking until thickened and jam like
- In a small bowl mix the cornstarch with the lemon juice or water
- Stir a spoonful of the hot strawberries into the slurry, then stir it back into the skillet
- Cook 1 to 2 minutes more until thickened
- Remove from heat and let cool slightly
- Preheat the oven to 375°F
- line baking sheets with parchment paper
- Unroll the pie crusts and cut 20 circles about 2 1/2 inches wide, rerolling scraps as needed
- Place 10 circles on the prepared baking sheets
- Spread about 1 tsp cream cheese in the center of each
- Top with about 1 tsp strawberry filling
- Make an wash by whisking the egg and water together
- Brush the edges with egg wash
- Place the remaining dough circles on top and seal with a fork
- Brush the tops with egg wash and sprinkle with the coarse raw sugar or plain sugar
- Cut a small slit in the top of each pie
- Bake for 18 to 20 minutes until golden brown
- Cool slightly before serving
Video
Notes
- Allow the filling to cool slightly before assembling to prevent soggy dough
- Best enjoyed the day they are baked
