There is something nostalgic about a homemade hand pie. These Roasted Strawberry Hand Pies are made with an all-butter, flaky pastry and filled with rich mascarpone and deeply roasted strawberries–simple ingredients that come together to create a heavenly summer dessert.
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Roasting the strawberries intensifies their flavor, bringing out a natural sweetness that pairs perfectly with the subtle tang of creamy mascarpone. Wrapped in a crisp, golden crust, each hand pie is like a little pocket of summer. They are a favorite in our home, especially during the warmer months when berries are at their peak. My kids love them as an afternoon treat warmed with a scoop of homemade vanilla ice cream.
If you enjoy fruit-filled pastries like this, you may also love my blueberry hand pies–just as buttery and golden, with a burst of jammy blueberries in every bite.
Ingredient Notes
- Butter: Use unsalted butter, straight from the fridge. It must stay cold throughout the process to achieve a tender, flaky crust. If your pie dough becomes too warm while mixing, pop it into the freezer for a few minutes to cool down.
- Water: Add ice-cold water to the dough gradually, just until the dough holds when you press it. Too much water can make the dough sticky, while too little will cause it to crumble.
- Strawberries: Use fresh ripe strawberries for the best flavor. Be sure to hull and quarter them evenly so they roast and soften at the same rate. For larger strawberries, cut into eighths. Frozen berries tend to be watery and can thin out the filling.
- Mascarpone: It should be full-fat and at room temperature before using, to ensure a smooth, creamy consistency that spreads easily without tearing the pie dough.
- Vanilla: Use pure vanilla extract for a more balanced depth of flavor. A small amount goes a long way in enhancing the richness of the filling.
- Egg: Lightly beat the egg with a splash of water or milk to create an egg wash. This helps the crust achieve a glossy, golden finish when baked.
Please see the recipe card for the complete list of ingredients and measurements.
How to Make Hand Pies
Begin by roasting your strawberries. Layer the cut berries on a parchment-lined sheet pan and toss with sugar and lemon zest. Bake for about 30 minutes. The berry juices will become thickened and your kitchen will smell divine.
For the crust, roll out the chilled dough on a lightly floured surface into a rectangle approximately 12 inches by 8 inches. Cut the dough into eight equal rectangles (I like using a sharp knife or pastry wheel!). Place the cut pieces onto a parchment-lined baking sheet and refrigerate while you repeat the process with the additional dough.
To make the filling, combine the mascarpone, egg yolk, powdered sugar, and vanilla. You can hand mix this in a small bowl.
To assemble the hand pies, take the first tray of chilled rectangles and brush with egg wash. Divide the creamy mascarpone filling evenly between the eight crusts, leaving a ½-inch border, and top with a heaping tablespoon of roasted strawberries. Add the top layer of pie crust, crimp the edges with a small fork, and chill the pies for about 15 minutes.
Brush each pie with egg wash and sprinkle with coarse sugar for a crunchy finish. Make small slits in each pie for the steam to escape during baking. Bake for 18-22 minutes until the crust is golden brown and crisp. Let cool on the hot pan for about 10 minutes before handling.
Strawberry Hand Pie Variations
These hand pies are already packed with flavor, but if you’re in the mood to experiment with different flavors, here are a few fun ways to mix things up:
- Add a touch of basil - For an elevated twist, finely chop a few fresh basil leaves and mix them right into the mascarpone filling. The subtle herbal note pairs beautifully with sweet strawberries and gives these pies a slightly sophisticated edge.
- Mix up the berries - Swap half of the strawberries for raspberries, blueberries, or blackberries. Just keep the total fruit amount the same.
- Swap the mascarpone - If mascarpone isn’t your thing or you can’t find it, try using softened cream cheese instead. The flavor is tangier, but it still gives that luscious, creamy bite that balances out the jammy fruit.
- A sprinkle of spice - Stir a tiny pinch of ground cardamom or cinnamon into the mascarpone to bring a little warmth to every bite–perfect if you’re baking these in the cooler months.
Helpful Tips
To make sure your strawberry hand pies turn out golden, flaky, and full of flavor, here are a few quick tips to keep in mind:
- Seal them well - Use a fork to crimp the edges and make sure each pie is tightly sealed.
- Cut steam vents - Don’t skip this step! A small slit on top allows steam to escape while baking. I used a cute small strawberry cookie cutter for a fun look.
- Chill before baking - Once assembled, chill the hand pies for 15-20 minutes before baking. This helps the dough firm up again and keeps the shape clean and crisp.
- Use a baking sheet with parchment - Lining your pan makes cleanup easy, especially if any filling does escape. It also helps the bottoms bake evenly without getting too dark.
Make Ahead Tips
These strawberry pies are super make-ahead friendly, which is perfect if you’re prepping for a gathering or just like to have something sweet ready to go.
Chill the dough: The pie dough can be made up to 3 days in advance. Just keep it tightly wrapped in the fridge until you’re ready to roll it out. You can also freeze it for up to a month–just thaw it in the refrigerator overnight before using.
Make the filling beforehand: Both the roasted strawberries and mascarpone filling can be made ahead and stored in separate airtight containers in the fridge for up to 2 days.
Assemble and freeze: The fully assembled, unbaked hand pies can be frozen on a baking sheet until solid, then transferred to a freezer-safe bag or container for up to 2 months. No need to thaw–just brush with egg wash and bake straight from frozen, adding 3-5 minutes to the baking time.
Storage Tips
Store your baked and cooled pies in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. Reheat in a 300°F (149°C) oven for about 8-10 minutes for a golden, crisp crust and top with this easy homemade whipped cream for an extra special treat.
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Roasted Strawberry Hand Pies with Creamy Mascarpone
- Total Time: 25 minutes
- Yield: 8 hand pies 1x
Description
There is something nostalgic about a homemade hand pie. These Roasted Strawberry Hand Pies are made with an all-butter, flaky pastry and filled with rich mascarpone and deeply roasted strawberries–simple ingredients that come together to create a heavenly summer dessert.
Ingredients
All-Butter Pie Crust
- 325 g (2 ½ cups) all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 226 g (1 cup) very cold unsalted butter, cubed
- 120 g (½ cup) ice water, more as needed
Strawberry Mascarpone Filling
- 454 g (1 pound) fresh strawberries, stems removed and quartered
- 50 g (¼ cup) granulated sugar
- 1 tablespoon lemon zest, divided
- 85 g (6 ounces) mascarpone, softened
- 2 tablespoons powdered sugar
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
- 1 egg, lightly beaten for egg wash
- Turbinado sugar, for topping
Instructions
- In a large mixing bowl, whisk the flour, sugar, and salt.
- Cut the cold cubed butter into the dry ingredients using a pastry cutter or by hand, rubbing the pieces of butter between your thumb, index, and middle fingers. Work the dough until your butter is pea-sized. Do not overwork or allow the butter to get too warm.
- Slowly add the ice water to the dough, a couple of tablespoons at a time, and stir using a wooden spoon. Add enough water until the dough comes together. Gently squeeze together some of the dough. It should hold its shape and not feel sticky.
- Divide the dough in half. Flatten each piece into a 1-inch round disc. Wrap each half in plastic wrap and refrigerate for at least 2 hours, or overnight.
- For the filling. Meanwhile, preheat the oven to 350°F/177°C with a rack set in the middle. Line a rimmed baking sheet with parchment paper.
- Place the cut strawberries on the sheet pan and sprinkle with the sugar and 2 teaspoons of the lemon zest. Gently toss to coat the berries and arrange them in a single layer.
- Roast for about 30-40 minutes or until the strawberry juices have thickened. Do not overbake, or else the juices will burn.
- Increase the oven to 425°F/218°C. Add a new piece of parchment paper to your baking sheet.
- In a small bowl, mix the mascarpone, powdered sugar, egg yolk, and vanilla.
- To roll the pie dough, allow one of the dough discs to sit at room temperature for 10 minutes. Lightly flour a work surface and roll the dough from the center outward into an 8x12-inch rectangle. Cut the dough into 8 rectangles and place them evenly spaced on a parchment-lined baking sheet for the bottom crusts. Place in the fridge to chill.
- Repeat this process with the second dough disc for the top crusts.
- Brush a ½-inch border with egg wash on the bottom crusts. Top with a heaping tablespoon of mascarpone filling and spread it within the eggwash borders. Top with roasted strawberries.
- Top the handpies with the remaining pieces of cut pastry dough. Using a fork, crimp the edges. Using a knife, cut small slits in the top of each hand pie to allow steam to escape during baking. Chill for 15 minutes.
- Brush with egg wash and sprinkle with turbinado sugar. Bake for 18-22 minutes until golden brown.
Notes
Storage: Keep in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
Reheating: Warm for about 8-10 minutes in a 300°F (149°C) oven.
Make Ahead: You can make the dough up to 3 days in advance. Store tightly wrapped in the fridge. Both the roasted strawberries and the mascarpone filling can be made up to 2 days in advance. Store in the fridge. The fully assembled, unbaked hand pies can be frozen for up to 2 months and baked from frozen, adding 3-5 minutes to the baking time.
- Prep Time: 25 minutes
- Category: Pies & Crisps
- Method: Baking
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